Prep the oven and baking dish: Preheat your oven to 350°F. Lightly grease a large 2-3 quart baking dish and set it aside.
Prepare the cheese: In a large bowl, combine the shredded cheeses and set them aside for later.
2 cups sharp cheddar cheese, 1 cups Gruyere cheese
Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta for 1 minute less than the package instructions for al dente. Once cooked, drain and transfer to a large bowl.
8 ounces elbow macaroni pasta
Coat the pasta: Drizzle the cooked pasta with olive oil and toss to coat. Set it aside to cool while you prepare the cheese sauce.
olive oil
Make the cheese sauce: In a deep saucepan, Dutch oven, or stockpot, melt the butter over medium heat. Once melted, whisk in the flour and cook for about 1 minute until the roux mixture becomes bubbly and golden.
2 tablespoons unsalted butter, 2 tablespoons all purpose flour
Add milk and cream: Gradually whisk in the milk and heavy cream, stirring until smooth. Continue whisking as the mixture comes to a simmer and bubbles form on the surface. Let it cook for another 2 minutes while whisking. Season with salt and pepper, then remove from heat.
1 ½ cups whole milk, ½ cup heavy whipping cream, ¾ teaspoons salt, ¼ teaspoon black pepper
Add cheese: Slowly whisk in 1 cup of the shredded cheese until smooth. Add the remaining 1 cup of shredded cheese, continuing to whisk until the sauce is creamy and thickened to your liking.
Combine pasta and cheese sauce: Stir the cooled pasta into the cheese sauce, making sure all of the pasta is fully coated.
Assemble the mac and cheese: Pour half of the mac and cheese into the prepared baking dish. Top with the remaining 2 cups of shredded cheese, then add the rest of the mac and cheese mixture on top.
Prepare the topping: In a small bowl, combine the panko breadcrumbs, Parmesan cheese, melted butter, and paprika. Sprinkle this mixture evenly over the top of the mac and cheese.
¾ cups panko breadcrumbs, 3 tablespoon Parmesan cheese, ⅛ teaspoon smoked paprika, 2 tablespoons butter
Bake: Bake in the preheated oven for about 30 minutes, or until the top is golden brown and the mac and cheese is bubbly.
Optional garnish: For an extra touch of color, sprinkle finely chopped parsley over the top before serving. Serve immediately and enjoy this creamy, cheesy, and perfectly baked mac and cheese!
