Creamy Mac and Cheese
Super creamy mac and cheese with 2 kinds of cheese will be the most decadent mac and cheese you've ever had.... plus there's a crispy topping! Inspired by the queen.... Ina
Servings: 8 people
Ingredients
- 1 pound elbow macaroni or cavatappi
- 1 quart milk
- 8 tablespoons unsalted butter, divided
- ½ cup all-purpose flour
- 4 cups grated Gruyère cheese
- 2 cups grated extra-sharp Cheddar
- 4-6 sprigs fresh thyme, leaves removed and stems discarded
- Kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon nutmeg
- ½ cup panko bread crumbs, more if desired
Instructions
- Preheat the oven to 375 degrees.
- Cook the macaroni according to the package directions. Drain well.
- Meanwhile, heat the milk in a small saucepan until just simmering!
- Melt 6 tablespoons of butter in a large pot and add the flour to make a roux. Cook over low heat for 2 minutes, stirring frequently, until golden brown. Carefully stream in the hot milk and cook for a minute or two more, until the milk starts to thicken. Remove from heat, add the shredded cheeses, thyme leaves, 1 teaspoon of kosher salt, freshly cracked black pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-4 quart baking dish.
- Melt the remaining 2 tablespoons of butter. Add the panko into the skillet and toss to combine, then sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.
Notes
Cook the pasta until al dente. You don’t want to over-cook it because it’s going to cook a little bit more in the oven and absorb some of that cheese sauce.
Nutrition
Calories: 814kcal | Carbohydrates: 58g | Protein: 39g | Fat: 47g | Saturated Fat: 28g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.5g | Cholesterol: 145mg | Sodium: 734mg | Potassium: 403mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1475IU | Vitamin C: 1mg | Calcium: 1038mg | Iron: 2mg