Written by Azella LaFever (Features Writer)
Macaroni and cheese is a food that everyone in the family can enjoy and what’s best it is super easy to make. Everyone loves boxed macaroni and cheese but homemade macaroni and cheese takes it to another level, but be careful because once you try it you won’t want it from the box anymore.
What You Will Need
4qt Baking Dish
16 oz elbow macaroni, cooked
1 tbsp extra virgin olive oil
6 tbsp unsalted butter
1 / 3 cup all-purpose flour
3 cups milk
1 cup heavy whipping cream
4 cups shredded cheddar cheese
2 cups shredded gruyere cheese
1 1/2 cups panko crumbs
4 tbsp melted butter
1/2 cup shredded parmesan cheese
1/4 tbsp paprika
Start by preheating the oven to 350F and lightly grease your oven-safe pan and in another bowl combine the shredded cheddar cheese with the gruyere cheese and set that aside. Next, you can start cooking the elbow noodles and follow the package directions for 1 minute short of al dente, then proceed to drain and place the noodles in a separate bowl and coat the pasta in olive oil and set it aside.
To start preparing the cheese you start by melting the butter in a saucepan and whisk the flour into the butter on medium heat and continue whisking for about 1 minute until it becomes golden brown and then gradually whisk in the milk and heavy cream and continue whisking for 2 minutes then add salt and pepper and add 4 cups of cheese to the mixture until all is fully melted, the sauce should be very thick.
When you finish making the sauce you can pour half the noodles into your lightly greased baking dish and then spread the sauce and the shredded cheese over that layer and add the rest of the pasta in. Then you combine the panko crumbs with parmesan cheese, melted butter, and paprika, and sprinkle the mixture over the top, and put it in the oven for about 30 minutes, and then you’re ready to enjoy.
I made this recipe for my family and everyone is very picky but everyone enjoyed it and kept going back for more and more, this recipe will definitely be something we start regularly making. It takes a little more work than boxed macaroni and cheese but it tastes more cheesy and much better I cant wait to make it again.