Ingredients
INGREDIENTS:
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)
Instructions
Preheat oven to 350°F. Grease a large baking dish. Combine shredded cheeses in a bowl. Cook pasta until al dente, drain, and coat with olive oil. Melt butter in a saucepan, whisk in flour, then gradually add milk and cream until smooth. Stir in cheese until creamy. Mix in pasta until coated. Layer half in the dish, top with cheese, then remaining pasta. Combine panko, Parmesan, butter, and paprika; sprinkle on top. Bake for 30 minutes until golden. Serve hot.
PREP TIME & NUTRITION:
Prep Time: 20 minutes, Cook Time: 30 minutes, Total Time: 1 hour, Servings: 12, Calories: 642, Net Carbs: 40g, Fats: 41g, Protein: 26g