The Best Homemade Baked Mac and Cheese

"This was terrific. The only thing I would do next time is add a little more butter for the topping. Recipe courtesy of momontimeout.com."
 
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Ready In:
50mins
Ingredients:
14
Serves:
12
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ingredients

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directions

  • Preheat oven to 350. Lightly grease a large 3 to 4 quart baking dish and set aside (I just use my butter wrapper). Combine shredded cheeses in a large bowl and set aside.
  • Cook the pasta one minute shy of al dente according to package directions. Remove from heat, drain, and place in a large bowl.
  • Drizzle pasta with olive oil and stir to coat pasta. Set aside to cool while preparing cheese sauce.
  • Melt butter in a deep saucepan, dutch oven, or stock pot.
  • Whisk in flour over medium heat and continue whisking for about 1 minute until bubbly and golden.
  • Gradually whisk in the milk and heavy cream until nice and smooth. Add another 2 cups of shredded cheese and continue whisking until creamy and smooth. Sauce should be nice and thick.
  • Stir in cooled pasta until combined and pasta is fully coated with the cheese sauce.
  • Pour half of the mac and cheese into the prepared dish. Top with remaining 2 cups of shredded cheese and then the remaining macaroni and cheese.
  • In a small bowl, combine panko crumbs, parmesan cheese, melted butter, and paprika. Sprinkle over the top and bake until bubbly and golden brown, about 30 minutes. Serve immediately.

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RECIPE SUBMITTED BY

I love to try new recipes, and this is a wonderful site to find new additions. I rarely make the same thing twice because it's so much fun to try something different. My life long dream is to travel the world and eat my way around it.
 
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