Thanksgiving Feast: Homemade Baked Mac and Cheese

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 1 hour

Servings 12

Ingredients

16 oz 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 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 panko crumbs

4 tbsp butter melted

1/2 cup Parmesan cheese shredded

1/4 tsp smoked paprika (or regular paprika)

Instructions

Preheat oven to 350F. Lightly grease a large 3 qt or 4 qt baking dish and set aside.Combine shredded cheeses in a large bowl and set aside.

Cook the pasta one minute shy of al dente according to the package instructions. Remove from heat, drain, and place in a large bowl.

Drizzle pasta with olive oil and stir to coat pasta. Set aside to cool while preparing cheese sauce.

Melt butter in a deep saucepan, dutch oven, or stock pot.

Whisk in flour over medium heat and continue whisking for about 1 minute until bubbly and golden.

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. Whisk in salt and pepper.

Add two cups of shredded cheese and whisk until smooth. Add another two cups of shredded cheese and continue whisking until creamy and smooth. Sauce should be nice and thick.

Stir in the cooled pasta until combined and pasta is fully coated with the cheese sauce.

Pour half of the mac and cheese into the prepared baking dish. Top with remaining 2 cups of shredded cheese and then the remaining mac and cheese.

In a small bowl, combine panko crumbs, Parmesan cheese, melted butter and paprika. Sprinkle over the top and bake until bubbly and golden brown, about 30 minutes. Serve immediately.

Here are some tips for making the best homemade baked mac and cheese:

- Use block cheese and shred it yourself instead of buying pre-shredded cheese. Pre-shredded cheese is coated and won’t melt properly, so shredding it yourself ensures the best result.

- Cook your pasta to just under al dente, about one minute shy. Since this is baked mac and cheese, the pasta will continue to cook in the cheese sauce in the oven, preventing it from becoming soggy.

- While elbow pasta is commonly used, any tubular pasta will work.

- This recipe starts with a roux, which is crucial for achieving a creamy cheese sauce. Here’s what to look for:

- Whisk equal parts butter and flour together until bubbly and golden.

- Add cold milk (not warm) to prevent the flour from clumping.

- Cook the roux until you see bubbles on the surface, then continue cooking for an additional 2 minutes before adding the cheese.