A creamy three-cheese mac built on sharp cheddar and Gruyère, finished with a crunchy panko-parmesan crust. Goes from main course to side depending on what else is on the table.
Yield
12 servings
Prep
20 min
Bake
30 min
Oven
350°F / 175°C
Method
Preheat the oven to 350°F. Lightly grease a 3 to 4 quart baking dish.
Cook the pasta one minute shy of al dente — it will finish in the oven, and you don't want it mushy. Drain and tip into a large bowl.
Drizzle the pasta with the olive oil and toss to coat (this stops it sticking). Set aside to cool slightly while you make the sauce.
Melt the 6 tablespoons of butter in a deep saucepan or Dutch oven. Whisk in the flour and cook over medium heat, whisking constantly, for about a minute — you're looking for a bubbly, golden roux.
Slowly whisk in the cold milk and cream until smooth. Keep whisking and let it come to a gentle bubble. Cook for another 2 minutes — this is what gives you a thick, creamy sauce. Season with salt and pepper.
Off-heat (or very low heat), whisk in 2 cups of the cheddar until smooth. Add another 2 cups of cheddar and continue whisking until silky. Save the last 2 cups of cheddar plus the Gruyère for layering. (Or fold the Gruyère in here — both work.)
Stir the cooled pasta into the cheese sauce, coating every piece.
Pour half the mac and cheese into the prepared baking dish. Scatter half of the remaining shredded cheese over the top. Add the rest of the mac and cheese, then the rest of the shredded cheese.
In a small bowl, mix the panko, melted butter, Parmesan, and paprika. Sprinkle evenly over the top.
Bake for about 30 minutes, until bubbling at the edges and golden on top. Serve immediately.