Description
A perfect balance of creamy interior and crisp top, ideal for family dinners or small gatherings.
Ingredients
Scale
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter (for the roux)
- 1/3 cup all-purpose flour
- 4 cups whole milk
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 4 cups shredded sharp cheddar cheese
- 1 cup shredded Gruyère cheese
- 1/2 cup panko breadcrumbs
- 2 tablespoons melted butter (for topping)
Instructions
- Preheat oven to 375°F (190°C). Boil macaroni until al dente, drain, and set aside.
- Melt 4 tbsp butter in a pot, whisk in flour to make a roux, and cook for 2 minutes.
- Slowly whisk in milk, mustard, spices, and salt. Simmer until thickened.
- Remove from heat and stir in cheddar and Gruyère until smooth.
- Combine sauce with pasta, pour into baking dish, and top with buttered panko.
- Bake for 25-30 minutes until golden and bubbly. Rest for 10 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg
Keywords: Store leftovers in the fridge for up to 4 days. Freeze for up to 3 months. Reheat with a splash of milk to restore creaminess.