Mac & Cheese

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Difficulty:

Easy

Prep Time:

10 Minutes

Cook Time:

45 Minutes

Total Time:

55 Minutes

Pairs well with...

Ingredients

12 oz pasta (cavatappi, elbows, shells are our favorites)
4 tablespoons butter, divided:
- 2 tablespoons for the roux
- 2 tablespoons (melted) for the breadcrumb topping
2 tablespoons all-purpose flour
2 cups whole milk
1 cup heavy cream
2 cups sharp cheddar cheese, shredded
1 cup Gruyère cheese, shredded
1 teaspoon Dijon mustard
1/2 teaspoon smoked paprika
Salt and freshly ground black pepper, to taste
1/2 cup panko breadcrumbs
2 tablespoons melted butter
2 tablespoons chopped fresh parsley (optional, for garnish)

1Step 1

Cook the Pasta: Preheat oven to 350°F. Cook the pasta according to the package directions until al dente. Drain and set aside.

2Step 2

Make the Roux: Add the butter to the skillet. Once melted, whisk in the flour and cook for 1-2 minutes, until golden. With the skillet over medium heat, slowly whisk in the milk and heavy cream, cooking for 3-4 minutes and stirring constantly until the mixture thickens. Reduce the heat to low, and gradually stir in the cheddar and Gruyère cheeses until smooth. Add the Dijon mustard, smoked paprika, and season with salt and pepper to taste.

3Step 3

Combine everything: Stir the cooked pasta and cheese sauce together until they are well combined. To spruce up your pasta, add crispy bacon, sautéed mushrooms, or any mix-ins you desire. Transfer to a lightly greased 9×13-inch baking dish.

4Step 4

Prepare the Topping: In a small bowl, combine the panko breadcrumbs with the melted butter. Sprinkle this mixture evenly over the pasta.

5Step 5

Bake: Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the sauce is bubbling. Garnish with chopped parsley, if desired, and serve warm.