Ingredients
Equipment
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
- Cook the elbow macaroni in a large pot of salted boiling water according to package directions until just al dente (about 1-2 minutes less than recommended). Drain well and set aside.
- In a large saucepan over medium heat, melt 6 tablespoons of butter. Whisk in the flour and cook for 1 minute, stirring constantly, to form a roux.
- Gradually pour in the warm milk, whisking continuously to prevent lumps. Cook for 5-7 minutes, stirring often, until the sauce has thickened.
- Remove the saucepan from the heat. Stir in the shredded cheddar and Gruyère cheeses until fully melted. Season with salt, pepper, paprika, and garlic powder.
- Add the drained macaroni to the cheese sauce and stir to combine. Pour the mixture into the prepared baking dish.
- In a small bowl, combine the panko breadcrumbs with the 2 tablespoons of melted butter. Sprinkle evenly over the top of the mac and cheese.
- Bake for 20-25 minutes, or until the sauce is bubbling and the topping is golden brown and crispy. Let it rest for a few minutes before serving.
Notes
Shred Your Own Cheese: For the smoothest, creamiest sauce, avoid pre-shredded cheese.
Don't Overcook Pasta: Remember the pasta will continue cooking in the oven, so pull it from the water when it's still firm.
Rest Before Serving: Letting the mac and cheese sit for 5-10 minutes after baking allows the sauce to set up perfectly.
Don't Overcook Pasta: Remember the pasta will continue cooking in the oven, so pull it from the water when it's still firm.
Rest Before Serving: Letting the mac and cheese sit for 5-10 minutes after baking allows the sauce to set up perfectly.
