Ingredients

Scale

For the Pasta:

1 lb elbow macaroni (or any pasta of choice)

1 tablespoon salt (for boiling water)

For the Cheese Sauce:

4 tablespoons (½ stick) unsalted butter

¼ cup all-purpose flour

3 cups whole milk

1 cup heavy cream

1 teaspoon salt

½ teaspoon black pepper

½ teaspoon garlic powder

½ teaspoon smoked paprika (optional)

2 cups sharp cheddar cheese, shredded

1 cup mozzarella cheese, shredded

1 cup Gruyère or gouda cheese, shredded

For the Topping:

1 cup panko breadcrumbs

2 tablespoons unsalted butter, melted

½ cup parmesan cheese, grated

Instructions

Cook the Pasta:

Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.

Bring a large pot of salted water to a boil and cook the macaroni until al dente (about 1-2 minutes less than package instructions). Drain and set aside.

Make the Cheese Sauce:

In a large saucepan, melt butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until light golden (this creates a roux).

Slowly whisk in the milk and heavy cream, stirring continuously until the mixture thickens (3-5 minutes).

Add salt, pepper, garlic powder, and smoked paprika. Reduce heat to low and stir in cheddar, mozzarella, and Gruyère cheese until melted and smooth.

Assemble the Mac and Cheese:

Add the drained pasta to the cheese sauce and stir until fully coated. Pour into the greased baking dish.

Prepare the Topping:

In a small bowl, mix panko breadcrumbs with melted butter and parmesan cheese. Sprinkle evenly over the mac and cheese.

Bake the Mac and Cheese:

Bake uncovered for 20-25 minutes, or until the top is golden brown and crispy.

Let cool for 5 minutes before serving.

Serve and Enjoy!

Perfect as a main dish or a side for any meal. Pair with a fresh salad or roasted veggies for a balanced meal!