Ingredients
Scale
- 16 ounces elbow macaroni
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 3 cups whole milk, room temperature
- 1 cup heavy cream
- 4 cups sharp cheddar cheese, shredded (split use)
- 2 cups mozzarella cheese, shredded
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1/2 cup Panko breadcrumbs
- 1 tablespoon melted butter (for topping)
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with butter or oil.
- Bring a large pot of salted water to a boil. Add the elbow macaroni and cook for 2 minutes less than the package directions for al dente. Drain and set aside.
- In a large saucepan or pot, melt the 1/2 cup of butter over medium heat.
- Whisk in the flour and cook for about 1-2 minutes until the mixture is bubbly and light golden, but do not let it brown.
- Slowly pour in the milk and heavy cream while whisking constantly to prevent lumps.
- Continue to cook the sauce, stirring frequently, until it thickens enough to coat the back of a spoon.
- Remove the pot from the heat. Stir in the salt, pepper, garlic powder, and smoked paprika.
- Add 3 cups of the cheddar cheese and all of the mozzarella cheese. Stir until the cheese is completely melted and the sauce is smooth.
- Add the cooked macaroni to the cheese sauce and toss until every noodle is well-coated.
- Pour the mixture into the prepared baking dish. Sprinkle the remaining 1 cup of cheddar cheese over the top.
- In a small bowl, mix the Panko breadcrumbs with the 1 tablespoon of melted butter and sprinkle them evenly over the cheese.
- Bake for 20-25 minutes, or until the cheese is bubbling and the breadcrumbs are golden brown. Let it rest for 5 minutes before serving.
- Cook Time: Not specified