Ingredients
1 lb elbow macaroni
2 cups whole milk
1 cup heavy cream
4 tbsp unsalted butter
4 tbsp flour
1 tsp garlic powder
1/2 tsp smoked paprika
1 cup sharp cheddar
1 cup gouda
1 cup fontina
1/2 cup mozzarella
1/2 cup parmesan
Salt and pepper to taste
1/2 cup panko breadcrumbs
2 tbsp melted butter
2 tbsp grated parmesan
Instructions
1. Boil pasta until just under al dente. Drain.
2. Make roux with butter and flour. Whisk in milk and cream.
3. Add garlic powder, paprika, salt, and pepper.
4. Remove from heat and stir in cheeses.
5. Combine sauce with pasta.
6. Pour into baking dish. Add breadcrumb topping.
7. Bake at 375°F for 20–25 minutes.
8. Let sit 5–10 minutes before serving.
Notes
Use freshly shredded cheese for best melt.
Make ahead and refrigerate, then bake when ready.
Try adding cooked bacon or veggies for variation.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 520
- Sugar: 3g
- Sodium: 650mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 90mg