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Mac and Cheese

Mac and Cheese
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Creamy, cheesy homemade mac and cheese with a golden breadcrumb topping – the ultimate comfort food that’s miles better than the boxed version!

Ingredients

Scale

  • 2 cups coarse bread crumbs (opt for homemade for the best texture)

  • 2 tablespoons extra-virgin olive oil (plus more for drizzling)

  • ¼ cup grated pecorino cheese

  • 1 pound elbow macaroni noodles

  • 4 tablespoons unsalted butter (plus more for greasing the baking dish)

  • ¼ cup all-purpose flour

  • 4 cups whole milk (can substitute with almond milk for a lighter version)

  • 1 garlic clove, grated

  • 1 teaspoon Dijon mustard

  • ½ teaspoon smoked paprika

  • ½ teaspoon sea salt

  • 10 ounces sharp cheddar cheese, grated (about 4 cups)

  • 10 ounces Gruyère cheese, grated (about 4 cups)

  • Freshly ground black pepper, to taste

Instructions

  1. Preheat oven to 375°F (190°C). Cook pasta al dente; drain.
  2. Melt butter in saucepan over medium heat. Whisk in flour; cook 1 minute.
  3. Gradually whisk in milk and cream until smooth. Simmer 5 minutes until thickened.
  4. Remove from heat. Stir in cheeses until melted. Season with spices.
  5. Combine pasta with cheese sauce. Pour into greased baking dish.
  6. Mix topping ingredients; sprinkle over macaroni.
  7. Bake 20-25 minutes until bubbly and golden. Rest 5 minutes before serving.

Notes

  • For extra creaminess, add 2 oz cream cheese with other cheeses
  • Substitute 1 cup evaporated milk for heavy cream if needed
  • Add 1/2 tsp mustard powder for depth of flavor
  • Leftovers reheat well with splash of milk

Nutrition

Find it online: https://us.recipesfood.org/mac-and-cheese-delicious-recipes/

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