Creamy Baked Macaroni and Cheese
ID: 1997fb68...
A rich and ultra-creamy baked macaroni and cheese featuring a blend of Cheddar, Fontina, and Parmigiano Reggiano. It is topped with a crispy, savory smoked paprika panko breadcrumb crust that elevates this classic holiday side dish.
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🍳 Cooking Flow
Prepare the baking dish, shred the cheeses, and mix the seasoned panko breadcrumb topping. → Boil the elbow macaroni until just under al dente, drain, and toss with a little butter. → Make a roux with butter and flour, then whisk in milk and half-and-half to create a thickened sauce. → Melt the cheeses into the warm cream sauce, season well, and fold in the cooked macaroni. → Transfer to the baking dish, top with reserved cheese and breadcrumbs, and bake covered, then uncovered, and briefly broil.
Cooking Steps
Brief Cooking Order
Prepare the baking dish, shred the cheeses, and mix the seasoned panko breadcrumb topping. → Boil the elbow macaroni until just under al dente, drain, and toss with a little butter. → Make a roux with butter and flour, then whisk in milk and half-and-half to create a thickened sauce. → Melt the cheeses into the warm cream sauce, season well, and fold in the cooked macaroni. → Transfer to the baking dish, top with reserved cheese and breadcrumbs, and bake covered, then uncovered, and briefly broil.
Introduction
A rich and ultra-creamy baked macaroni and cheese featuring a blend of Cheddar, Fontina, and Parmigiano Reggiano. It is topped with a crispy, savory smoked paprika panko breadcrumb crust that elevates this classic holiday side dish.
Step 1
Grease a 9x13-inch baking dish generously with butter, covering the bottom and sides.
Step 2
In a bowl, combine 1 cup of panko breadcrumbs, 2 tablespoons of melted butter, 1/2 teaspoon of smoked paprika, and 1/4 cup of grated Parmigiano Reggiano cheese. Mix thoroughly and set aside.
Step 3
Shred 2 cups of Fontina cheese and 3.5 cups of sharp Cheddar cheese. Grate another 1/4 cup of Parmigiano Reggiano. Reserve 1/2 cup of Cheddar and 1/2 cup of Fontina in a separate bowl for the topping.
Step 4
Boil the macaroni in a large pot of salted water until it is 1 minute less than al dente. Drain, return to the pot, and toss with 1 tablespoon of butter to prevent sticking.
Step 5
To make the roux, melt 7 tablespoons of butter in a large pan over medium heat. Whisk in 1/2 cup of flour and cook for 35 to 40 seconds to remove the raw flour taste.
Ingredients List
Important Notes
Reserve 1/2 cup of Cheddar and 1/2 cup of Fontina beforehand to ensure a cheesy baked crust on top.
Cook the pasta 1 minute less than al dente, as it will continue cooking in the oven and absorb the sauce.
Adding a tablespoon of butter to the drained pasta helps prevent it from clumping while you make the sauce.
Whisk cold milk into the warm roux gradually to prevent lumps from forming.
Keep a close eye on the mac and cheese while broiling to prevent the breadcrumbs from burning.
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