Description
The combination of creamy cheese sauce and perfectly cooked macaroni makes this old-fashioned mac and cheese an irresistible dish. The blend of sharp cheddar and Gruyère creates a depth of flavor that’s both comforting and luxurious.
Ingredients
Scale
- 2 cups elbow macaroni
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 teaspoons Dijon mustard
- 1/2 teaspoon smoked paprika
- 3 cups sharp cheddar cheese, shredded
- 1 cup Gruyère cheese, shredded
- Salt and pepper to taste
- 1/2 cup breadcrumbs
- 2 tablespoons unsalted butter (for breadcrumbs)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Cook macaroni according to package instructions. Drain and set aside.
- In a large saucepan, melt 4 tablespoons of butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly.
- Gradually add milk and cream, whisking until smooth. Cook over medium heat until the mixture thickens, about 5 minutes.
- Remove the saucepan from heat and stir in Dijon mustard, smoked paprika, cheddar cheese, and Gruyère cheese. Mix until the cheese is fully melted.
- Season with salt and pepper to taste.
- Add the cooked macaroni to the cheese sauce, stirring to coat evenly. Transfer the mixture to the prepared baking dish.
- Melt 2 tablespoons of butter in a small skillet over medium heat. Stir in breadcrumbs and cook until golden brown. Sprinkle over the macaroni.
- Bake for 20-25 minutes or until the top is bubbling and golden brown. Let cool slightly before serving.
- Prep Time: 15
- Cook Time: 30