Name: Macaroni And Cheese
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Ingredients: 16 oz Elbow Macaroni; 0.5 cup Unsalted Butter; 0.5 cup All-purpose flour; 4 cups Whole Milk; 4 cups Sharp Cheddar Cheese, shredded; 2 cups Gruyère Cheese, shredded; 0.5 cup Parmesan Cheese, grated; 0.5 tsp Salt; 0.5 tsp Black pepper; 0.25 tsp Smoked paprika; 0.25 tsp Ground nutmeg; 1 cup Panko breadcrumbs

"Indulge in the ultimate comfort food experience with our decadently creamy three-cheese macaroni, featuring a velvety blend of sharp cheddar, nutty gruyère, and salty parmesan. Finished with a golden, buttery panko crust, this dish delivers a perfect balance of rich sauce and crispy texture in every bite."

1 Ingredients

Qty	Item
16 oz 450 g	Elbow Macaroni
0.5 cup 115 g	Unsalted Butter
0.5 cup 65 g	All-purpose flour
4 cups 950 ml	Whole Milk
4 cups 450 g	Sharp Cheddar Cheese, shredded
2 cups 225 g	Gruyère Cheese, shredded
0.5 cup 50 g	Parmesan Cheese, grated
0.5 tsp 3 g	Salt
0.5 tsp 1 g	Black pepper
0.25 tsp 0.5 g	Smoked paprika
0.25 tsp 0.5 g	Ground nutmeg
1 cup 60 g	Panko breadcrumbs

2 Instructions

Preheat your oven to 350°F (175°C) and lightly grease a 9x13 inch baking dish.

Bring a large pot of salted water to a boil. Cook the macaroni for 2 minutes less than the package directions for al dente; drain and set aside.

In a large saucepan or Dutch oven, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until the mixture is light golden and bubbling.

Gradually whisk in the whole milk, ensuring no lumps remain. Continue cooking and stirring until the sauce thickens and just begins to simmer.

Remove the pan from heat. Stir in the salt, pepper, smoked paprika, nutmeg, and approximately 5 cups of the combined cheeses until the sauce is smooth and the cheese is fully melted.

Fold the cooked macaroni into the cheese sauce until evenly coated. Pour the mixture into the prepared baking dish.

Sprinkle the remaining cheese and the panko breadcrumbs over the top.

Bake for 30 minutes, or until the sauce is bubbling at the edges and the breadcrumbs are a deep golden brown. Let rest for 5 minutes before serving.

·
Grate your own cheese from blocks to ensure a smoother melt; pre-shredded cheese contains anti-caking agents that can make the sauce grainy.
·
Don't overcook the pasta in the water; it will finish cooking in the oven as it absorbs the cheese sauce.
·
For an even crispier topping, toss the panko breadcrumbs with a tablespoon of melted butter before sprinkling them over the dish.
·
Warm the milk slightly in the microwave before adding it to the butter and flour mixture to prevent the sauce from breaking.

? Frequently Asked Questions

Can I make this macaroni and cheese ahead of time?

Yes! You can assemble the dish, let it cool, and refrigerate it covered for up to 24 hours. Add an extra 10 minutes to the baking time if cooking straight from the fridge.

What are the best pasta shapes for this recipe?

While elbow macaroni is classic, cavatappi, shells, or radiatori are excellent alternatives because their shapes hold onto the cheese sauce effectively.

Can I freeze leftovers?

Yes, you can freeze leftovers in an airtight container for up to 3 months. Reheat in the oven with a splash of milk to restore the creaminess.

Is it possible to make this gluten-free?

Absolutely. Use your favorite gluten-free pasta and swap the all-purpose flour for a 1:1 gluten-free flour blend in the roux.

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