Ingredients
1 lb elbow macaroni (or cavatappi)
1 tbsp salt (for boiling water)
½ cup unsalted butter
½ cup all-purpose flour
4 cups whole milk
2 cups heavy cream
4 cups shredded sharp cheddar cheese (divided)
2 cups shredded mozzarella cheese
1 tsp salt (or to taste)
½ tsp black pepper
½ tsp garlic powder (optional)
½ tsp smoked paprika (optional)
1 cup Panko breadcrumbs
2 tbsp melted butter
¼ cup grated Parmesan cheese
Instructions
1. Cook pasta in salted water until al dente. Drain and set aside.
2. In a large pot, melt butter. Whisk in flour and cook for 1 minute.
3. Gradually whisk in milk and cream until smooth and thick.
4. Stir in 3 cups cheddar and all of the mozzarella. Season with salt, pepper, and optional spices.
5. Add pasta to cheese sauce and mix well.
6. Pour into greased 9×13 baking dish. Combine breadcrumbs, melted butter, and Parmesan; sprinkle on top.
7. Top with remaining cheddar.
8. Bake at 375°F for 25–30 minutes until bubbly and golden.
9. Let sit 5 minutes before serving.
Notes
Use freshly shredded cheese for best results.
Add a bit of cream cheese for extra creaminess.
Don’t overbake or it will dry out.
Reheat with a splash of milk to bring back creaminess.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 ½ cups
- Calories: 630
- Sugar: 6g
- Sodium: 720mg
- Fat: 42g
- Saturated Fat: 23g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 115mg