Ingredients
Equipment
Instructions
- Preheat your oven to 375°F (190°C). Cook the elbow macaroni according to package directions until just al dente. Drain and set aside.
- In a large pot or Dutch oven, melt 1/2 cup of butter over medium heat. Whisk in the flour and cook for one minute to form a roux.
- Gradually whisk in the evaporated milk and whole milk until the mixture is completely smooth. Cook, stirring often, for 5-7 minutes until the sauce has thickened.
- Remove the pot from the heat. Stir in the shredded cheddar and Gruyère cheeses, garlic powder, and paprika. Continue stirring until the cheeses are fully melted. Season with salt and pepper to taste.
- Add the cooked macaroni to the cheese sauce and stir to combine.
- Pour the mixture into a 9x13-inch baking dish. In a separate bowl, combine the panko breadcrumbs with 2 tbsp of melted butter, then sprinkle evenly over the top.
- Bake for 25-30 minutes, or until the topping is golden brown and the sauce is bubbly. Let rest for 5-10 minutes before serving.
Notes
For the creamiest sauce, always shred your own cheese from a block.
Don't overcook the pasta initially, as it will continue to cook in the oven.
Feel free to experiment with other melting cheeses like fontina or Monterey Jack.
Don't overcook the pasta initially, as it will continue to cook in the oven.
Feel free to experiment with other melting cheeses like fontina or Monterey Jack.
