Baked Mac and Cheese {Farmhouse Style}
Rich and delicious with 4 types of cheese and heavy cream this mac and cheese will leave you dreaming of more.
Servings 12 servings
Calories 567kcal
Ingredients
- 1/2 cup butter divided
- 1 pound elbow pasta
- 1/2 cup flour
- 2 1/2 cups sharp cheddar cheese shredded
- 1 1/2 cups monterey jack cheese shredded
- 1 cups colby jack cheese shredded
- 1 cup Gruyere cheese shredded
- 2 cups 2% milk
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon smoked paprika
- 3/4 cup panko bread crumbs
Instructions
- Make elbow pasta in salted water according to the directions on the box to be al dente. Drain and mix in 1/4 cup butter. Set aside.
- Grate cheese and reserve one cup of cheddar cheese to sprinkle on the top.
- In a hot sauce pan melt 1/4 cup butter. Turn heat to medium and add flour. Stir well. Cook for 1 to 2 minutes stirring or whisking constantly until flour cooks a little bit and looks grainy.
- Slowly add millk, stirring or whisking often. Slowly add heavy cream whisking often. Cook over medium heat continuting to stir often until the mixture is pretty thick.
- Remove from the heat and stir in salt, pepper and smoked paprika.
- Add 1 cup of cheese at a time and stir until melted. Continue adding cheese reserving 1 cup of cheddar to sprinkle on top.
- Stir in cooked pasta and pour in a lightly greased 9 x 13 inch baking dish. Sprinkle remaining cheddar cheese evenly over the top then sprinkle panko crumbs on top.
- Bake in a 350°F oven for 20 to 30 minutes until cheese is bubbling around the edges and warmed through.
- If desired place under broiler for 20 seconds to a minute (do not leave dish unattended) until the bread crumbs brown.
Nutrition
Calories: 567kcal | Carbohydrates: 38g | Protein: 23g | Fat: 36g | Saturated Fat: 22g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 643mg | Potassium: 230mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1168IU | Vitamin C: 1mg | Calcium: 540mg | Iron: 1mg