Description
A classic baked mac and cheese recipe with a crunchy breadcrumb topping.
Ingredients
- 1 pound elbow macaroni
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup all-purpose flour
- 3 cups milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
- 4 cups shredded sharp cheddar cheese
- 1 cup shredded Gruyere cheese
- 1 cup panko breadcrumbs
- 2 tablespoons melted butter
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.
- Cook the macaroni according to package directions until al dente. Drain and set aside.
- In a large saucepan, melt the 1/2 cup of butter over medium heat. Whisk in the flour and cook for 1 minute, whisking constantly.
- Gradually whisk in the milk until smooth. Bring to a simmer, stirring constantly, until the sauce thickens, about 5 minutes.
- Remove from heat and stir in salt, pepper, and paprika.
- Add the cheddar and Gruyere cheeses, stirring until melted and smooth.
- Add the drained macaroni to the cheese sauce and stir to combine.
- Pour the macaroni mixture into the prepared baking dish.
- In a small bowl, combine the panko breadcrumbs and 2 tablespoons of melted butter. Sprinkle evenly over the macaroni.
- Bake for 20-25 minutes, or until bubbly and the topping is golden brown.
Notes
- For an extra cheesy flavor, you can add a bit of Parmesan cheese to the topping mixture.
- If you don’t have panko breadcrumbs, regular breadcrumbs will also work.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Main Course
- Method: Baking
- Cuisine: American