Professional Homemade Macaroni and Cheese
A masterclass in texture featuring a silky, glossy cheese sauce made from scratch and a shattering panko-parmesan crust. Skip the pre-shredded bags for this ultimate comfort dish.
Ingredients
Pasta Base
- 16 oz Elbow Macaroni Or any tubular pasta like Cavatappi
- 1 tbsp Extra Virgin Olive Oil Prevents sticking
Cheese Sauce
- 6 tbsp Unsalted Butter For the roux
- 1/3 cup All-Purpose Flour
- 3 cups Whole Milk Full fat recommended
- 1 cup Heavy Whipping Cream
- 4 cups Sharp Cheddar Cheese Shredded fresh from the block
- 2 cups Gruyere Cheese Shredded fresh from the block
- Salt and Pepper To taste
Topping
- 1 1/2 cups Panko Breadcrumbs
- 4 tbsp Melted Butter To coat crumbs
- 1/2 cup Parmesan Cheese Shredded
- 1/4 tsp Smoked Paprika
Instructions
- Preheat oven to 350°F. Boil macaroni in salted water for exactly one minute less than package directions. Drain and drizzle with olive oil to prevent sticking.
- In a deep saucepan, melt 6 tbsp butter over medium heat. Whisk in flour for 1 minute until golden and nutty to create a roux.
- Slowly pour in milk and heavy cream in a steady stream, whisking constantly. Simmer for 2 minutes until small bubbles appear. Season with salt and pepper.
- Reduce heat to low. Whisk in 4 cups of the shredded cheese blend (2 cups at a time) until smooth. Fold in the cooked pasta until well coated.
- Pour half the macaroni into a greased baking dish. Sprinkle with the remaining 2 cups of cheese, then top with the rest of the macaroni.
- Mix panko, melted butter, parmesan, and paprika. Scatter over the top and bake for 30 minutes until golden and bubbling. Let sit for 5 minutes before serving.
Notes
Avoid pre-shredded cheese as the potato starch prevents a smooth melt. For the best texture, use Cavatappi pasta and ensure you don't overbake to keep the sauce creamy inside.