Creamy baked macaroni loaded with cheddar, Gruyère, and a crisp golden breadcrumb topping for comfort.
# Components:
→ Pasta
01 - 12 oz elbow macaroni
→ Cheese Sauce
02 - 4 tbsp unsalted butter
03 - 1/3 cup all-purpose flour
04 - 3 cups whole milk
05 - 1/2 cup heavy cream
06 - 1/2 tsp salt
07 - 1/2 tsp ground black pepper
08 - 1/2 tsp dry mustard powder
09 - 1/4 tsp smoked paprika
10 - 2 cups sharp cheddar cheese, shredded
11 - 1 cup Gruyère cheese, shredded
→ Topping
12 - 1 cup panko breadcrumbs
13 - 1/4 cup grated Parmesan cheese
14 - 2 tbsp unsalted butter, melted
15 - 1/2 tsp dried thyme (optional)
# Directions:
01 - Preheat oven to 350°F. Grease a 9x13 inch baking dish.
02 - Boil macaroni in salted water until just al dente, about 1 minute less than package instructions. Drain and set aside.
03 - In a saucepan over medium heat, melt 4 tbsp butter. Whisk in flour and cook, stirring constantly, for 1-2 minutes until lightly golden.
04 - Gradually whisk in milk and cream to form a smooth sauce. Add salt, pepper, mustard powder, and smoked paprika. Cook, whisking frequently, until thickened and bubbling, about 5 minutes.
05 - Remove from heat and stir in cheddar and Gruyère until fully melted and smooth.
06 - Fold the drained macaroni gently into the cheese sauce to coat evenly.
07 - Pour the macaroni mixture into the prepared dish and spread evenly.
08 - In a small bowl, combine panko, Parmesan, melted butter, and thyme. Sprinkle evenly over macaroni.
09 - Bake for 25 to 30 minutes until the topping is golden and crisp and the cheese is bubbling.
10 - Allow to rest for 10 minutes before serving.
