Creamy Macaroni and Cheese
Get ready for the creamiest, cheesiest mac and cheese ever! With sharp cheddar, Gruyere, and a hint of smoked paprika, this dish is all about cozy, gooey goodness. Topped with a crunchy layer of buttery panko and Parmesan, it’s perfect for family dinners, chilly nights, or whenever you need a serious comfort food fix!
Servings 8
Ingredients
- 16 Ounces Elbow Macaroni
- ½ Cup Butter unsalted, divided
- ¼ Cup Flour all-purpose
- 3 Cups Whole Milk
- 1 Cup Whipping Cream
- ½ teaspoon Smoked Paprika
- Salt and Pepper to taste
- 3 Cups Sharp Cheddar Cheese shredded
- 2 Cups Gruyere Cheese shredded
- 1 Cup Panko Breadcrumbs
- ½ Cup Parmesan Cheese grated
Instructions
- Preheat the oven to 350℉.
- Lightly grease a 9x13 inch casserole dish.
- Cook the macaroni noodles according to the package directions until al dente. Drain and set aside.
- In a large saucepan, melt 4 tablespoons of butter over medium heat.
- Once melted, whisk the flour and cook for 1-2 minutes until bubbly and lightly golden.
- Gradually whisk in the milk and whipping cream, making sure there are no lumps.
- Continue cooking, stirring constantly, until thickened, about 5-7 minutes.
- Stir in the smoked paprika, salt, and pepper.
- Remove from the heat and stir in the shredded sharp cheddar and Gruyere cheeses until melted completely and smooth.
- Taste and add more seasoning or salt and pepper as needed.
- Add the cooked macaroni to the cheese sauce and stir until completely combined.
- Pour the macaroni and cheese into the greased casserole dish.
- In a small saucepan, melt the rest of the butter (4 tablespoons).
- Once melted, mix in the panko breadcrumbs until they are well coated.
- In a small bowl, combine the buttered panko breadcrumbs and grated Parmesan cheese.
- Sprinkle the breadcrumb mixture over the macaroni and cheese evenly.
- Bake at 350℉ for 20-25 minutes or until the top is golden brown and the sauce is bubbling around the edges.
- Remove from the oven and let it sit for a few minutes before serving.