Baked Mac and Cheese (Print Version)

# Ingredients:

→ Pasta

01 - 450 g elbow macaroni, cooked just shy of al dente

→ Cheese Sauce

02 - 1 tablespoon extra virgin olive oil
03 - 85 g unsalted butter
04 - 40 g all-purpose flour
05 - 710 ml whole milk
06 - 240 ml heavy whipping cream
07 - 340 g sharp cheddar cheese, shredded
08 - 180 g Gruyere cheese, shredded
09 - Salt, to taste
10 - Black pepper, to taste

→ Topping

11 - 90 g panko breadcrumbs
12 - 55 g unsalted butter, melted
13 - 50 g Parmesan cheese, shredded
14 - 1.25 g smoked paprika

# Instructions:

01 - Preheat oven to 180°C. Lightly grease a 3–4 litre baking dish and set aside.
02 - Combine shredded cheddar and Gruyere cheeses in a large bowl and set aside.
03 - Cook macaroni in salted boiling water, one minute less than package instructions for al dente. Drain thoroughly and transfer to a large bowl.
04 - Drizzle cooked pasta with olive oil and stir gently to coat. Set aside to cool while preparing sauce.
05 - Melt 85 g butter in a deep saucepan over medium heat. Add flour and whisk constantly for about 1 minute until mixture is golden and fragrant.
06 - Slowly whisk in milk and cream until smooth. Continue whisking until mixture just bubbles at the edges, then cook for 2 more minutes. Season with salt and pepper.
07 - Add half of the combined cheddar and Gruyere cheeses (approx. 260 g) and whisk until melted and smooth. Add the remainder and continue whisking until sauce is creamy and thick.
08 - Fold cooled macaroni into the cheese sauce until pasta is completely coated.
09 - Spread half of the macaroni and cheese into prepared baking dish. Sprinkle with half the reserved cheese mixture, then layer the remaining pasta on top.
10 - In a small bowl, mix panko breadcrumbs, Parmesan cheese, melted butter, and smoked paprika. Distribute mixture evenly over macaroni.
11 - Bake in preheated oven for approximately 30 minutes or until bubbling and golden brown on top.
12 - Allow to cool briefly before serving. Enjoy immediately for best texture.

# Notes:

01 - For a crispier topping, broil briefly after baking, watching closely to prevent burning.
02 - For a richer flavour, freshly grate cheese instead of using pre-shredded varieties.

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