Ingredients
6
6 servings
- •½ stick unsalted butter
- •3 tablespoons all purpose flour
- •¾ teaspoon kosher salt
- •½ teaspoon freshly ground black pepper
- •1 cup whole milk
- •1 cup heavy cream
- •2 ¼ cups shredded sharp cheddar cheese
- •1 lb elbow macaroni, cooked according to package instructions until al dente and drained, not cooled
- •2 tablespoons unsalted butter, melted
- •¼ teaspoon kosher salt
- •¼ teaspoon garlic powder
- •¼ teaspoon smoked paprika
- •½ cup panko breadcrumbs
Instructions
- Preheat the oven to 425°F (220°C).
- In a large pot, melt the butter over medium heat. Add the flour, salt, and pepper and whisk until smooth and bubbling, about 1-2 minutes.
- Slowly pour in the milk and heavy cream, whisking constantly, until smooth. Continue whisking until the sauce thickens enough to coat the back of a spoon, 4–5 minutes. Add the cheddar cheese and stir until melted and the sauce is creamy.
- Fold in the cooked pasta until evenly coated.
- Pour the mac and cheese into a 9-inch square pan.
- Make the bread crumb topping: In a small bowl, stir together the melted butter, salt, garlic powder, and paprika with a fork until combined. Add the panko bread crumbs and stir until evenly coated in the butter mixture.
- Sprinkle the bread crumb topping evenly over the mac and cheese.
- Bake the mac and cheese for 10–15 minutes, or until the topping is browned (if the top isn’t browning, broil on high for 2–3 minutes).
- Let rest for 5 minutes before serving.
- Enjoy!
Nutritional Facts
Per 6 servings
- Calories: 800
- Carbohydrate: 68g
- Fat: 45g
- Fiber: 9g
- Protein: 30g
- Sugar: 5g
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