The BEST Homemade Mac and Cheese of your LIFE. Outrageously cheesy, ultra creamy, and topped with a crunchy Panko-Parmesan topping, this mac and cheese recipe is most definitely a keeper. I used three different cheese and a homemade cheese sauce to take this macaroni and cheese recipe over the top. Love cheesy recipes? (more...)
The BEST Homemade Mac and Cheese of your LIFE. Outrageously cheesy, ultra creamy, and topped with a crunchy Panko-Parmesan topping, this mac and cheese recipe is most definitely a keeper. I used three...
16 oz elbow macaroni, cooked (or other tubular pasta)
1 tbsp extra virgin olive oil
6 tbsp unsalted butter
1/3 cup all purpose flour
3 cups whole milk
1 cup heavy whipping cream
4 cups sharp cheddar cheese shredded
2 cups Gruyere cheese shredded
Boil a box of pasta and, in a separate pot, whisk together the milk and flour, adding about a teaspoon of salt and a bit of sugar and pepper to taste.
Stir constantly until just boiling, then lower the heat and continue stirring for a few moments as it thickens. Next, add the shredded cheese and mix until melted, and then pour the cheese mixture over the pasta.
At this point, it’s ready to serve — or if you want, you can add some “extras” to make a more tasty grown-up version, like peas, bacon crumbles, cubed ham, tuna, tomatoes, or scallions. If you have time to go all out, you can dump it all into a casserole dish, top with buttery breadcrumbs, and bake it for 20-25 minutes.