The BEST Homemade Baked Mac and Cheese
1 hrServes 12
Creamy baked mac and cheese with sharp cheddar and Gruyère, topped with a buttered panko crust.
| prepPreheat oven to 350°F / 175°C | ||||||
| prepGrease a large 3–4 qt baking dish | ||||||
| 450 g elbow macaroni, cooked | Toss pasta with oil, cool | Stir in cooled pasta until coated | Layer half mac, remaining cheese, rest mac | Top with crumb mixture, bake 350°F / 175°C, 30 min | ||
| 1 tbsp extra virgin olive oil | ||||||
| 85 g unsalted butter | Melt butter, whisk in flour 1 min | Whisk in milk & cream until bubbly, 2 min | Whisk in cheddar & Gruyère until creamy | |||
| 40 g all-purpose flour | ||||||
| 720 ml whole milk | ||||||
| 240 ml heavy whipping cream | ||||||
| 450 g sharp cheddar cheese, shredded | ||||||
| 225 g Gruyère cheese, shredded | ||||||
| salt and pepper to taste | ||||||
| 110 g panko crumbs | Mix panko, Parmesan, butter & paprika | |||||
| 55 g butter, melted | ||||||
| 50 g Parmesan cheese, shredded | ||||||
| 1/4 tsp smoked paprika | ||||||
Translate
Part of Pro · 19 languages
⋯More
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.