A rich and creamy baked macaroni and cheese featuring a velvety cheese sauce and a crispy, buttery topping.
Ingredients
- 1 lb elbow macaroni or cavatappi
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 4 cups sharp cheddar cheese, shredded
- 2 cups Gruyere or Monterey Jack, shredded
- 1 cup Panko breadcrumbs
Instructions
- Cook pasta for 2 minutes less than package instructions. Drain and set aside.
- Melt butter in a large pot, whisk in flour for 1 minute. Slowly add milk and cream, whisking until thickened.
- Remove from heat and stir in 4 cups of the cheese until melted.
- Fold in the pasta and transfer to a baking dish. Top with remaining cheese and breadcrumbs.
- Bake at 350°F for 25-30 minutes until golden and bubbly.
Nutrition
Calories: 620kcalCarbohydrates: 45gProtein: 28gFat: 38g
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