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Ingredients (13)

• 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)

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Instructions (10 steps)

1. Preheat oven to 350F. Lightly grease a large 3 qt or 4 qt baking dish and set aside.Combine shredded cheeses in a large bowl and set aside.
2. Cook the pasta one minute shy of al dente according to the package instructions. Remove from heat, drain, and place in a large bowl.
3. Drizzle pasta with olive oil and stir to coat pasta. Set aside to cool while preparing cheese sauce.
4. Melt butter in a deep saucepan, dutch oven, or stock pot.
5. Whisk in flour over medium heat and continue whisking for about 1 minute until bubbly and golden.
6. Gradually whisk in the milk and heavy cream until nice and smooth. Continue whisking until you see bubbles on the surface and then continue cooking and whisking for another 2 minutes. Whisk in salt and pepper.
7. Add two cups of shredded cheese and whisk until smooth. Add another two cups of shredded cheese and continue whisking until creamy and smooth. Sauce should be nice and thick.
8. Stir in the cooled pasta until combined and pasta is fully coated with the cheese sauce.
9. Pour half of the mac and cheese into the prepared baking dish. Top with remaining 2 cups of shredded cheese and then the remaining mac and cheese.
10. In a small bowl, combine panko crumbs, Parmesan cheese, melted butter and paprika. Sprinkle over the top and bake until bubbly and golden brown, about 30 minutes. Serve immediately.

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Ingredients (8)

• ▢ 8 ounces elbow macaroni uncooked
• ▢ 2 Tablespoons salted butter
• ▢ 2 Tablespoons all-purpose flour
• ▢ ½ teaspoon sea salt
• ▢ ¼ teaspoon garlic powder (optional but recommended)
• ▢ 1 cup whole milk
• ▢ ¼ cup sour cream or Greek yogurt
• ▢ 8 ounces shredded cheddar cheese (2 cups)

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Instructions (13 steps)

1. Cook elbow macaroni according to package instructions. Be sure to add ¼ tsp salt to the water used to boil the noodles. Drain, and set aside.
2. Make the cheese sauce:
3. Mix flour, sea salt, and garlic powder together in a small bowl. Set aside.
4. In a medium saucepan over medium heat, melt the butter.
5. Add flour mixture and whisk to combine.
6. Cook for 1 minute until mixture is slightly brown.
7. Add 1 cup milk and whisk until the mixture is smooth.
8. Add sour cream (or Greek yogurt) and whisk until smooth.
9. Cook on medium-high heat until the mixture is thickened (about 3-5 minutes). Do not let it boil.
10. Once mixture is thick (sticks to the back of the spatula), reduce heat to low and add cheese. Whisk until cheese is melted and mixture is smooth. Taste and add more salt/seasoning if desired.
11. Assemble & Serve
12. Add cooked pasta to the pot of cheese sauce and stir until the sauce is evenly distributed.
13. Let the mac and cheese cool for 3-5 minutes or until the cheese sauce has thickened a little bit and sticks to the noodles. Serve warm!

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Ingredients (11)

• 4 c. dried macaroni
• 1 egg
• 1/4 c. salted butter
• 1/4 c. all-purpose flour
• 2 1/2 c. whole milk
• 2 heaping tsp. dry mustard, plus more to taste
• 1 lb. cheese (such as cheddar, jack, and/or fontina), grated
• 1/2 tsp. kosher salt, more to taste
• 1/2 tsp. seasoned salt, plus more to taste
• 1/2 tsp. ground black pepper
• Cayenne pepper, paprika, and/or thyme (optional)

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Instructions (5 steps)

1. Cook the macaroni until very firm. The macaroni should be too firm to eat right out of the pot. Drain.
2. Beat the egg in a small bowl.
3. Melt the butter in a large pot and sprinkle in the flour. Whisk together over medium-low heat. Cook the mixture for 5 minutes, whisking constantly. Don't let it burn. Pour in the milk, add the mustard, and whisk until smooth. Cook for 5 minutes until very thick. Reduce the heat to low.
4. Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the egg. Whisk together till smooth.
5. Pour the egg mixture into the sauce, whisking constantly. Stir until smooth. Add in the cheese and stir to melt. Add the salt, seasoned salt, pepper, and other optional seasonings. Taste the sauce, adding more salt and seasoned salt as needed. (Do not under-salt!) Pour in the drained, cooked macaroni and stir to combine. Pour into a buttered baking dish, top with extra cheese, and bake at 350°F for 20 to 25 minutes, then serve.

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