Good Old Mac & Cheese

4C Ingredients :

4C Panko Bread Crumbs
4C HomeStyle Parmesan Cheese

Ingredients:

16 oz macaroni
1 tbsp extra virgin olive oil
6 tbsp unsalted butter
1/3 cup all-purpose flour
3 cups whole milk
1 cup heavy whipping cream
4 cups sharp cheddar cheese shredded
2 cups Gruyere cheese shredded
salt and pepper to taste
1 1/2 cups 4C Panko Plain Bread Crumbs
4 tbsp butter melted
1/2 cup 4C HomeStyle Parmesan Cheese
1/4 tsp paprika

Directions:

  1. Preheat oven to 350F. Lightly grease a large 3 qt or 4 qt baking dish and set aside. Combine cheeses in a large bowl and set aside.
  2. Cook the pasta just shy of al dente according to the package instructions. Remove from heat, drain and place in a large bowl.
  3. Drizzle pasta with olive oil and stir to coat. Set aside to cool while preparing cheese sauce.
  4. Melt butter in a deep saucepan.
  5. Whisk in flour over medium heat and continue whisking for about 1 minute until bubbly and golden.
  6. Gradually whisk in the milk and heavy cream until nice and smooth. Continue whisking until you see bubbles on the surface and then continue cooking and whisking for another 2 minutes. Add in salt and pepper.
  7. Add two cups of cheddar cheese and whisk until smooth. Add another two cups of Gruyere cheese and continue whisking until creamy and smooth. Sauce should be nice and thick.
  8. Stir in the cooled pasta until combined and pasta is fully coated with the cheese sauce.
  9. Pour half of the mac and cheese into the prepared baking dish. Top with remaining 2 cups of cheddar cheese and then the remaining mac and cheese.
  10. In a small bowl, combine panko crumbs, Parmesan cheese and melted butter. Sprinkle over the top and bake until bubbly and golden brown, about 30 minutes. Serve immediately.