Ingredients Jump to Instructions ↓

  1. 1 lb. elbow macaroni

  2. 4 tbsp. butter

  3. 4 tbsp. flour

  4. 1 cup milk

  5. 1/2 cup heavy cream

  6. 1/2 tsp. salt

  7. 1/2 tsp. freshly ground black pepper, to taste

  8. 1 cup cheddar cheese, shredded

  9. 1 cup Gruyre cheese, shredded

  10. 1/2 cup panko breadcrumbs

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350 degrees F.

  2. Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente, about 8-10 minutes. Drain the pasta and set aside.

  3. In a large saucepan, melt the butter over medium-high heat. Whisk in the flour and stir constantly until it forms a thick paste. Pour in the milk and cream and whisk out any lumps.

  4. Continue stirring until the mixture coats the back of a wooden spoon, then add the salt, pepper and both cheeses. Stir until well combined.

  5. Pour the sauce over the pasta and mix well. Pour into a buttered glass baking dish, sprinkle with the panko breadcrumbs and bake for 45-50 minutes, or until the top is golden brown and bubbling.

  6. Cool for 5 minutes and serve.

  7. Photo courtesy of www.southernliving.


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