Baked Mac and Cheese Recipe by Trish from Mom on Timeout.

Ingredients

• 16 oz elbow macaroni, cooked (or other tubular pasta)
• 1 tbsp extra virgin olive oil
• 6 tbsp unsalted butter
• 1/3 cup all-purpose flour
• 3 cups whole milk
• 1 cup heavy whipping cream
• 4 cups sharp cheddar cheese shredded
• 2 cups Gruyere cheese shredded
• salt and pepper to taste
• 1 1/2 cups panko crumbs
• 4 tbsp butter melted
• 1/2 cup Parmesan cheese shredded
• 1/4 tsp smoked paprika (or regular paprika)

Directions

1. Prep: Preheat your oven to 350°F. Lightly grease a 3 qt or 4 qt baking dish.
2. Combine Cheeses: Mix your shredded cheeses in a large bowl and set aside.
3. Cook the Pasta: Boil pasta until 1 minute shy of al dente (follow package instructions). Drain, place in a large bowl, drizzle with a bit of olive oil, and stir. Set aside.
4. Make the Cheese Sauce:
   1. Melt butter in a large pot or Dutch oven over medium heat.
   2. Whisk in flour and cook for 1 minute, until bubbly and golden.
   3. Gradually whisk in milk and heavy cream until smooth. Continue cooking, whisking constantly, until bubbles form, and cook for 2 more minutes. Season with salt and pepper.
   4. Add 2 cups of shredded cheese and whisk until smooth. Add another 2 cups and whisk until creamy and thick.
5. Combine Pasta and Sauce: Stir the cooled pasta into the cheese sauce until fully coated.
6. Assemble: Pour half of the mac and cheese into your baking dish. Top with 2 cups of shredded cheese, then add the remaining mac and cheese on top.
7. Make the Topping: In a small bowl, mix panko crumbs, Parmesan, melted butter, and paprika. Sprinkle over the mac and cheese.
8. Bake: Bake for about 30 minutes or until bubbly and golden brown. Serve hot!