Why Make This Recipe
Mac and Cheese is a timeless dish that brings comfort and joy to the table. It’s not just easy to make, but it also packs a hearty punch of flavor. Whether you’re feeding a crowd or just craving a cozy meal, this recipe offers creamy goodness with a crispy topping, making it a perfect choice for all occasions.
How to Make Mac and Cheese
Ingredients:
- 16 oz elbow macaroni or other tubular pasta
- 1 tbsp extra virgin olive oil
- 6 tbsp unsalted butter
- 1/3 cup all-purpose flour
- 3 cups whole milk
- 1 cup heavy whipping cream
- 4 cups sharp cheddar cheese, shredded
- 2 cups Gruyere cheese, shredded
- Salt and pepper to taste
- 1 1/2 cups panko crumbs
- 4 tbsp butter, melted
- 1/2 cup Parmesan cheese, shredded
- 1/4 tsp smoked paprika or regular paprika
Directions:
- Preheat your oven to 350°F. Lightly grease a large 3 qt or 4 qt baking dish and set aside.
- In a large bowl, combine the shredded cheeses and set aside.
- Cook the pasta according to package instructions, but remove it from heat one minute before it reaches al dente. Drain the pasta and place it in a large bowl.
- Drizzle the pasta with olive oil and stir to coat. Set aside to cool while you prepare the cheese sauce.
- In a deep saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute until it becomes bubbly and golden.
- Gradually whisk in the milk and heavy cream until smooth. Continue to whisk until it becomes bubbly, then cook for another 2 minutes.
- Add salt and pepper to taste. Mix in two cups of shredded cheese and whisk until smooth.
- Add the remaining two cups of shredded cheese, continuing to whisk until creamy and smooth.
- Stir in the cooled pasta until it is fully coated with the cheese sauce.
- Pour half of the mac and cheese into the prepared baking dish. Then add the remaining two cups of shredded cheese on top, followed by the rest of the mac and cheese.
- In a small bowl, mix the panko crumbs, Parmesan cheese, melted butter, and paprika. Sprinkle this mixture over the top.
- Bake in the oven until bubbly and golden brown, about 30 minutes. Serve immediately.
How to Serve Mac and Cheese
Mac and Cheese is best served hot right out of the oven. You can sprinkle some extra panko or parsley on top for added crunch and color. Pair it with a simple green salad or some steamed vegetables to balance out the meal.
How to Store Mac and Cheese
If you have leftovers, let them cool completely. Store mac and cheese in an airtight container in the fridge for up to three days. You can also freeze it for up to two months. To reheat, simply warm it in the oven or microwave until heated through.
Tips to Make Mac and Cheese
- For a creamier texture, don’t skip the heavy cream; it adds richness.
- Use a mix of cheeses for a more complex flavor. Try adding mozzarella or fontina for variety.
- Don’t rush the cheese sauce; whisking well helps to prevent lumps.
- If you like a bit of spice, add a pinch of cayenne pepper to the cheese sauce.
Variations
You can customize your Mac and Cheese by adding ingredients like cooked bacon, diced tomatoes, or sautéed vegetables. For a gourmet touch, try truffle oil or a sprinkle of fresh herbs before serving.
FAQs
Q: Can I use gluten-free pasta for this recipe?
A: Yes, feel free to substitute with gluten-free pasta. Just follow cooking instructions on the package.
Q: How can I make Mac and Cheese without using heavy cream?
A: You can replace heavy cream with additional whole milk or use a milk alternative like almond or oat milk.
Q: Can I prepare Mac and Cheese in advance?
A: Absolutely! You can assemble it ahead of time and store it in the fridge. Just bake it when you’re ready to serve.
Mac and Cheese
Ingredients
Pasta and Cheese Mix
- 16 oz elbow macaroni or other tubular pasta
- 4 cups sharp cheddar cheese, shredded
- 2 cups Gruyere cheese, shredded
- 1 cup heavy whipping cream For a creamier texture.
Sauce Ingredients
- 6 tbsp unsalted butter For the cheese sauce.
- 1/3 cup all-purpose flour
- 3 cups whole milk
- 1/4 tsp smoked paprika or regular paprika For flavor.
- Salt and pepper to taste Salt and pepper to taste
Topping
- 1 1/2 cups panko crumbs
- 4 tbsp butter, melted
- 1/2 cup Parmesan cheese, shredded
Miscellaneous
- 1 tbsp extra virgin olive oil For coating the pasta.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Lightly grease a large 3 qt or 4 qt baking dish and set aside.
- In a large bowl, combine the shredded cheeses and set aside.
- Cook the pasta according to package instructions, but remove it from heat one minute before it reaches al dente. Drain the pasta and place it in a large bowl.
- Drizzle the pasta with olive oil and stir to coat. Set aside to cool while you prepare the cheese sauce.
Making Cheese Sauce
- In a deep saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute until it becomes bubbly and golden.
- Gradually whisk in the milk and heavy cream until smooth. Continue to whisk until it becomes bubbly, then cook for another 2 minutes.
- Add salt and pepper to taste. Mix in two cups of shredded cheese and whisk until smooth.
- Add the remaining two cups of shredded cheese, continuing to whisk until creamy and smooth.
Combining Ingredients
- Stir in the cooled pasta until it is fully coated with the cheese sauce.
- Pour half of the mac and cheese into the prepared baking dish. Then add the remaining two cups of shredded cheese on top, followed by the rest of the mac and cheese.
Topping and Baking
- In a small bowl, mix the panko crumbs, Parmesan cheese, melted butter, and paprika. Sprinkle this mixture over the top.
- Bake in the oven until bubbly and golden brown, about 30 minutes. Serve immediately.