The best, easiest, cheesiest mac and cheese you will ever have. This is my number 1 most requested dish at family parties!
The Best Baked Mac & Cheese
Yield:
8-10
Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
1 hour
Ingredients
- 16 oz pasta (I always use cavatappi)
- 3 tbsp EVOO
- 6 tbsps unsalted butter, for roux
- 3-4 tbsp unsalted butter melted, for Panko
- 1 cup Panko crumbs
- 3 large cloves garlic, minced
- 1-2 large shallot, finely diced
- 1/3 cup flour, for roux
- 3 cups whole milk
- 1 cup heavy whipping cream
- 4 cups sharp cheddar cheese, grated
- 2 cups gruyere cheese, grated
- 1/2 cup parmesan
- Salt and pepper to taste
- 1/4 tsp paprika
Instructions
- Preheat oven to 350°. Lightly grease 3qt or 4qt baking dish and set aside (I use EVOO or butter). Combine shredded cheeses in a bowl, set aside.
- Cook pasta one minute shy of al dente. Remove from heat, drain water, mix in tablespoon of EVOO and set aside.
- Over medium heat, add 1 tbsp of EVOO and shallot to a large sauce pan. Sauté until translucent (~2 minutes) then mix in garlic. Cook until fragrant.
- Add 6 tbsps butter and melt. Whisk in flour over medium heat and continue to whisk until raw flour smell is gone (~1 minute), this is creating the roux. Gradually whisk in milk, heavy cream, salt, pepper and paprika. Continue to whisk occasionally until béchamel sauce is formed. It is ready once you can swipe the sauce on the back of a spoon and a strong line holds.
- Mix in 1/2 of cheddar, gruyere and parmesan until melted into sauce. Stir in cooked pasta to coat.
- Pour half of the pasta into prepared baking dish. Sprinkle 1/2 remaining cheese on top. Repeat, remaining pasta and rest of cheese.
- In a small bowl, mix Panko crumbs with melted butter. Sprinkle over the top of pasta.
- Bake for about 25-30 minutes, until golden and bubbly. Serve immediately. Enjoy!
