Preheat oven to 350. Lightly grease a large 3 qt or 4
qt baking dish and set aside. Combine shredded
cheeses in a large bowl and set aside.
Cook the pasta one minute shy of al dente according
to package directions. Remove from heat, drain, and
place in large bowl. Drizzle pasta with olive oil,
stirring to coat. Set aside.
Melt butter in a deep saucepan, dutch oven, or
stockpot. Whisk in flour over medium heat and
continue whisking for about 1 minute until bubbly and
golden. Gradually whisk in milk and heavy cream
until nice and smooth. Continue whisking until you
see bubbles on the surface and then continue
cooking and whisking for another 2 minutes. Whisk
in salt and pepper.
Add 2 cups of shredded cheese and whisk until
smooth. Add another two cups of shredded cheese
and continue whisking until creamy and smooth.
Sauce should be nice and thick. Stir in the cooled
pasta until combined and pasta is fully coated. Pour
half of the mac and cheese into the prepared baking
dish. Top with remaining 2 cups of shredded cheese
and the remaining mac and cheese.
In a small bowl, combine panko crumbs, Parmesan
cheese, melted butter and paprika. Sprinkle over the
top and bake until bubbly and golden brown, about
30 minutes. Serve immediately
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