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The Ultimate Mac and Cheese
My most requested comfort dish took years to perfect. The secret lies in choosing the right cheese blend and getting that golden crunchy topping just right. When I make this for Sunday family dinners the dish is always scraped clean.
Pure Comfort in a Dish
This recipe combines velvety cheese sauce with perfectly cooked pasta topped with crispy buttery crumbs. I discovered adding Gruyere gives it that extra special flavor that keeps everyone coming back for seconds. Perfect for potlucks holiday tables or those nights when you need some comfort food.
What You Need
- Elbow macaroni: 16 oz cook it just shy of al dente.
- Butter: 6 tbsp for sauce 4 tbsp for topping real butter no substitutes.
- Whole milk and heavy cream: 3 cups plus 1 cup makes it extra rich.
- Sharp cheddar and Gruyere cheese: 4 cups and 2 cups freshly grated.
- Flour: ⅓ cup creates silky smooth sauce.
- Panko crumbs: 1 ½ cups for that perfect crunch.
- Parmesan cheese: ½ cup adds nutty flavor to topping.
- Smoked paprika: ¼ tsp my secret ingredient.
Let's Get Cooking
- Prep Time:
- Heat oven to 350°F. Grease your baking dish. Cook pasta until almost done drain toss with oil.
- Make Magic Sauce:
- Melt butter whisk in flour until bubbly. Slowly pour in milk cream keep whisking. Add cheese by handfuls stirring until silky smooth.
- Layer it Up:
- Mix pasta with sauce pour half in dish. Layer in cheese add remaining pasta mixture.
- Crunchy Top:
- Mix panko parmesan melted butter paprika sprinkle over top.
- Bake to Glory:
- Pop in oven 30 minutes until bubbly golden brown.
- Time to Dig In:
- Let it rest a few minutes before serving.
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Kitchen Wisdom
Always grate your own cheese pre shredded has coating that prevents smooth melting. Sometimes I add tiny bit of mustard powder gives depth without tasting mustardy. Leftovers heat up beautifully next day if you have any.
Frequently Asked Questions
- → Why shred your own cheese instead of pre-shredded?
Block cheese freshly grated melts smoother since it lacks anti-caking agents. The sauce turns out creamier and less grainy.
- → Can I make this ahead of time?
Prepare up to baking, cover and refrigerate for 1-2 days. Add 10-15 minutes baking time when cooking from cold.
- → Why cook pasta short of al dente?
It continues cooking in the oven. Stopping early prevents mushy pasta in the final dish.
- → Can I freeze this mac and cheese?
Freeze before baking, wrapped well, for up to 3 months. Thaw overnight before baking.
- → What makes the sauce grainy sometimes?
High heat or adding cheese too quickly can make sauce grainy. Keep heat medium and add cheese gradually, stirring constantly.