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1/2 cup unsalted butter
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper (optional)
1 cup panko breadcrumbs
Directions
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 about 1 minute, until the mixture is bubbly and smooth.
Gradually whisk in the milk and heavy cream, continuing to whisk until the mixture thickens, about 5 minutes.
Reduce the heat to low and add the cheddar, mozzarella, and Parmesan cheeses, stirring until fully melted and smooth.
Season the cheese sauce with salt, black pepper, paprika, and cayenne pepper if using.
Combine the cooked macaroni with the cheese sauce, stirring until the pasta is well coated.
Transfer the mac and cheese to a greased 9x13 inch baking dish.
Sprinkle the panko breadcrumbs evenly over the top of the mac and cheese.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the cheese is bubbly.
Let cool for a few minutes before serving.
Variations & Tips
For a different flavor profile, consider adding cooked bacon or ham to the mac and cheese before baking. You can also experiment with different cheese combinations, such as adding Gruyère or Gouda for a more complex taste. For a spicier kick, increase the cayenne pepper or add diced jalapeños. If you prefer a gluten-free version, use gluten-free pasta and breadcrumbs.
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