Homemade Mac and Cheese
This Homemade Mac and Cheese is the perfect side dish to bring to a picnic potluck and makes awesome leftovers for lunch the next day! It's warm, cheesy, and topped with crunchy breadcrumbs. No better comfort food than this!
Ingredients
- 1 12 oz elbow macaroni, cooked (I use Jovial gluten-free pasta)
- 1 tbsp olive oil
- 6 tbsp butter
- ⅓ cup flour
- 3 cups whole milk
- 1 cup heavy whipping cream
- 4 cups cheddar cheese, shredded
- 2 cups Gruyere cheese, shredded
- salt and pepper, to taste
- 1 cup panko breadcrumbs
- 4 tbsp butter, melted
- 1/2 cup Parmesan cheese, grated (I use a block of Parmesan-Reggiano and grate in a food processor, but you can also just use shredded Parmesan)
- ¼ tsp smoked paprika (or regular paprika)
Instructions
- Preheat oven 350 degrees. Lightly grease a 9x13 inch baking dish. In a large bowl, combine shredded cheddar and Gruyere cheeses and set aside.
- Cook pasta one minute short of al dente according to the package instructions. Remove from heat, drain, and place in a separate large bowl. Drizzle pasta with olive oil and stir to coat pasta. Let cool while preparing cheese sauce.
- In a large pot, melt butter. Whisk in flour over medium-low heat and continue whisking for 1 minute until golden and bubbly. Gradually whisk in milk and heavy cream until smooth, for about 2 minutes. Whisk in salt and pepper.
- Add 2 cups of shredded cheese and whisk until smooth. Add another 2 cups and whisk again. Sauce should be nice and thick. Stir in cooled pasta, fully coating with cheese sauce.
- In a small bowl, combine panko breadcrumbs, Parmesan cheese, melted butter and paprika. Sprinkle over the top and bake until bubbly and golden brown, about 30 minutes. Serve immediately.