Description
An ultra-creamy, multi-cheese baked pasta dish topped with a buttery, golden-brown panko and parmesan crust for the perfect crunch.
Ingredients
Scale
- 1 lb Elbow Macaroni
- 4 cups Sharp Cheddar Cheese, shredded
- 2 cups Gruyère Cheese, shredded
- 1 cup Mozzarella Cheese, shredded
- 1/2 cup Unsalted Butter
- 1/2 cup All-Purpose Flour
- 4 cups Whole Milk
- 2 cups Heavy Cream
- 1 tsp Smoked Paprika
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 2 cups Panko Breadcrumbs
- 1/2 cup Freshly Grated Parmesan
Instructions
- Preheat oven to 375°F and boil macaroni 2 minutes less than package instructions.
- Melt 1/4 cup butter and whisk in flour for 2 minutes to create a roux.
- Slowly whisk in warm milk and heavy cream until thickened.
- Remove from heat and stir in seasonings and the majority of the cheeses until smooth.
- Fold pasta into the sauce and transfer to a baking dish, layering with remaining cheddar.
- Mix panko, melted butter, and parmesan; sprinkle over the top.
- Bake for 25-30 minutes until golden and bubbling.
Notes
High in calcium and protein, provides ultimate comfort, and is easily customizable with vegetables or proteins.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 580 kcal