The BEST Mac and Cheese of your LIFE. This is a recipe for macaroni and cheese that has everything you could desire in a dish that will blow your socks off. Macaroni cheese is cheesy and creamy, with macaroni that is cooked to perfection, a generous amount of sauce, and a buttery, crispy topping.
If I were to select what would be my last meal, it would probably be this baked macaroni and cheese. If you lock me in a room with macaroni and cheese, neither of us has a chance of surviving. That Mac & Cheese would suffer a terrible fate.
This recipe for macaroni and cheese is one that should be kept because it is ridiculously cheesy, it is really creamy, and it has a crunchy coating made of Panko and Parmesan. I took my macaroni and cheese dish to the next level by using three distinct types of cheese in addition to making my own cheese sauce.
Ingredients
16 ounces elbow macaroni, cooked (or other tubular pasta)
1 tbsp extra virgin olive oil
6 tbsp unsalted butter
1/3 cup all purpose flour
3 cups of full-fat milk
1 cup of heavy cream for whipping
4 cups of finely shredded sharp cheddar cheese
2 cups of shredded Gruyere cheese, season with pepper and salt to taste
1 1/2 cups panko crumbs
4 tbsp butter melted
1/2 cup Shaved or shredded Parmesan cheese
1/4 tsp smoked paprika (or regular paprika)
Instructions
Turn the oven on to 350 degrees. Prepare a big baking dish of either 3 or 4 quarts in capacity by greasing it lightly and setting it aside. Put the shredded cheeses in a large dish, mix them together, and put the bowl aside.
In accordance with the directions on the box, cook the pasta until it is just little softer than al dente. Take the food away from the heat, let it drain, and then arrange it in a big dish.
Olive oil should be drizzled over the spaghetti, and then it should be stirred to coat the noodles. Put to the side to chill down while you make the cheese sauce. Melt butter in a big saucepan, dutch oven, or stock pot.
Over medium heat, whisk in the flour, and continue whisking for about one minute, or until the mixture is frothy and golden. Add the milk and heavy cream slowly while whisking until the mixture is beautiful and creamy. Continue whisking until you see bubbles forming on the surface, at which point you should continue cooking while continuing to whisk for an additional two minutes.
Whisk in salt and pepper. After adding two cups of shredded cheese, stir the mixture until it is completely smooth. Continue whisking until the mixture reaches a creamy and smooth consistency, then add another two cups of shredded cheese. The sauce ought to have a good, thick consistency.
After the pasta has cooled, stir it into the cheese sauce and continue stirring until the pasta is well covered with the cheese sauce.
The first half of the macaroni and cheese should be poured onto the baking dish that has been prepared. The last layer should consist of the leftover mac and cheese followed by the remaining two cups of shredded cheese. Panko crumbs, grated Parmesan cheese, melted butter, and paprika should be mixed together in a small basin. Spread over the top, then sprinkle with topping, and bake for approximately 30 minutes, or until bubbling and golden brown. Immediately serve after cooking.
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