Ingredients
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16 oz elbow macaroni
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½ cup butter
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½ cup all-purpose flour
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4 cups whole milk
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2 cups heavy cream
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4 cups shredded sharp cheddar cheese
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2 cups shredded mozzarella cheese
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1 cup shredded gouda cheese
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1 tsp salt
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1 tsp black pepper
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1 tsp paprika
For Topping:
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1 cup panko breadcrumbs
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¼ cup melted butter
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½ cup grated parmesan cheese
Instructions
Step 1 – Preheat oven
Preheat oven to 350°F. Grease a 9×13 baking dish.
Step 2 – Cook pasta
Boil macaroni according to package instructions until al dente. Drain and set aside.
Step 3 – Make cheese sauce
Melt ½ cup butter in a large pot over medium heat. Add flour and whisk for 1–2 minutes. Slowly pour in milk and heavy cream while whisking. Cook until thick (about 5 minutes).
Step 4 – Add cheese
Remove from heat. Add cheddar, mozzarella, and gouda. Stir until smooth. Add salt, pepper, and paprika.
Step 5 – Combine
Add cooked macaroni to the cheese sauce. Mix well.
Step 6 – Transfer to dish
Pour mac and cheese into the prepared baking dish.
Step 7 – Make topping
In a small bowl, mix panko breadcrumbs, melted butter, and parmesan cheese. Sprinkle over the mac and cheese.
Step 8 – Bake
Bake for 25–30 minutes until bubbly and golden brown on top.
Step 9 – Serve
Let rest for 5 minutes before serving.
Pro Tip
Do not overcook the pasta before baking. It will cook more in the oven.