Description
The ultimate comfort food with a creamy, cheesy texture, perfect for family dinners or potlucks.
Ingredients
Scale
- 16 oz elbow macaroni
- 4 cups whole milk
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups sharp cheddar cheese, shredded
- 1 cup Gruyere cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/4 cup bread crumbs
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
- In a large saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes until it forms a paste.
- Gradually whisk in the milk, ensuring no lumps form. Continue to cook, stirring frequently, until the mixture thickens and starts to simmer.
- Reduce heat to low and add cheddar, Gruyere, and half of the Parmesan cheese, stirring constantly until the cheeses are completely melted and smooth.
- Season the cheese sauce with salt, black pepper, and paprika. Stir to combine.
- Add the cooked macaroni to the cheese sauce, tossing to ensure all the pasta is well coated.
- Transfer the cheesy macaroni to a greased baking dish.
- In a small bowl, mix the bread crumbs with olive oil and remaining Parmesan cheese.
- Sprinkle the bread crumb mixture evenly over the mac and cheese.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden and crispy.
- Remove from oven and allow to cool for a few minutes before serving.
Notes
Use quality cheese for better flavor and consider adding crispy bacon bits or sautéed vegetables for variation.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 30mg