Description
A silk-smooth cheese sauce clings to tender pasta, topped with a golden, crunchy crust.
Ingredients
Scale
- 450 g (1 lb) elbow macaroni
- 85 g (6 tbsp) unsalted butter
- 55 g (1/2 cup) all-purpose flour
- 720 ml (3 cups) whole milk
- 120 ml (1/2 cup) heavy cream
- 115 g (4 oz) cream cheese
- 340 g (3 cups) shredded sharp cheddar
- 115 g (1 cup) shredded Gruyère
- 1 tsp (5 ml) Dijon mustard
- 1 tsp (2 g) dry mustard
- 1.5 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- pinch cayenne
- 75 g (3/4 cup) panko breadcrumbs
- 25 g (1/4 cup) grated Parmesan
- 1 tbsp (15 ml) olive oil
Instructions
- Preheat the oven to 180°C (350°F) and grease a baking dish with butter.
- Cook the elbow macaroni in boiling water for 6–7 minutes until slightly under al dente.
- In a heavy saucepan over medium heat, melt unsalted butter and whisk in flour.
- Slowly whisk in whole milk and heavy cream, simmering until thickened.
- Remove from heat; whisk in cream cheese and shredded cheeses until melted.
- Fold the drained pasta into the cheese sauce until coated, then transfer to the baking dish.
- Toss panko with grated Parmesan and olive oil, then sprinkle over the pasta.
- Bake for 25-30 minutes until the top is golden brown and bubbling.
- Let the casserole rest for 5–10 minutes before serving.
Notes
For a crunchier topping, broil for an additional 1–2 minutes after baking. Can be made ahead and refrigerated for up to 24 hours.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 680
- Sugar: 6g
- Sodium: 760mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 130mg