Servings: 12 servings
Calories: 675kcal
Equipment
- dutch oven or heavy bottomed pot
Ingredients
Panko Topping
- ¾ cup panko breakcrumbs
- 2 tablespoon butter, melted
The Pasta
- 1 lb elbow macaroni or small tubed pasta
- 2-3 tablespoon butter
Cheese Sauce
- ½ cup butter
- ½ cup all-purpose flour
- 2 cups whole milk, warm
- 2 cups heavy cream, warm
- 2 tablespoon yellow mustard
- 1 teaspoon granulated garlic
- 1 teaspoon granulated onion
- 1 teaspoon kosher salt
- fresh ground pepper, to taste
- 2 cups white cheddar cheese, shredded
- 2 cups Monterrey Jack cheese, shredded
- 2 cups Gruyere cheese, shredded
- smoked sea salt, for topping
Instructions
Panko Topping
- Mix the panko and melted butter together and set aside.
The Pasta
- Cook pasta in a large pot of boiling water until just barely al dente.
- Once the pasta is cooked, drain and toss it with the butter. Set aside.
The Cheese Sauce
- In a large, heavy-bottomed pot, melt the butter and stir in the flour over a medium heat. Cook for a few minutes to remove raw flour taste. Whisk constantly and slowly incorporate the warmed whole milk and heavy cream.
- Once the sauce begins to thicken, add in the granulated garlic and onion, mustard, kosher salt, and a healthy pinch of fresh ground black pepper.
- Turn the heat to low and slowly stir in about a quarter of the shredded cheeses. Once that has melted, remove the pot from the heat altogether and add another quarter of the shredded cheeses and stir to combine. Keep stirring until the sauce is nice and smooth. It will be thick. Don't worry.
- Next, add the cooked, buttered pasta to the cheese sauce mixture and gently fold to combine.
Finishing In The Oven
- Into a lightly greased 9x13 baking dish, pour in half of the mac and cheese mixture. Top with a quarter of the shredded cheeses and pour in the remaining pasta. Top with the remaining cheese and the buttered panko breadcrumbs.
- Bake in a preheated 350° oven for 20 minutes or until nice and bubbly. If you want the panko to be a little more golden brown, just let it sit under the broiler for a couple minutes.
- Top with a little flaky smoked sea salt and enjoy!
Notes
- DO NOT USE PRE-SHREDDED CHEESE. Don't do it. The anti-caking agents used on pre-shredded cheese will turn this mac and cheese into a gloopy mess and the sauce will become grainy. I know you think it's a pain, but shred the cheese yourself.
- Stir the cheese sauce constantly and use warm liquids. Once you begin the cheese sauce and start to incorporate the whole milk and heavy cream, whisk and don't stop. The sauce will thicken better if you're using warm liquids as well. I just heat the milk and cream up in the microwave just a tad. You don't want it hot, just warm.
- Do not make the cheese sauce over high heat. Once the roux is made, lower the heat and stir in the cheese until just combined. If you think your stove is staying too hot, simply remove your pot from the heat. Continue stirring until everything is incorporated. The cheese can finish melting in the oven.
- If you want the breadcrumbs to be a little more brown, let them sit under the broiler for just a couple of minutes after baking.
Nutrition
Serving: 1serving | Calories: 675kcal | Carbohydrates: 39g | Protein: 24g | Fat: 47g | Saturated Fat: 29g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.5g | Cholesterol: 140mg | Sodium: 762mg | Potassium: 255mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1546IU | Vitamin C: 0.3mg | Calcium: 594mg | Iron: 1mg
Tried this recipe?Let us know how it was!