Ingredients:
- Pasta:
- 1 pound elbow macaroni
- 1 tablespoon olive oil
- Cheese Sauce:
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Gruyère cheese
- Topping:
- 1/4 cup breadcrumbs
- 1 tablespoon melted butter
Instructions:
- Cook the Pasta:
- Cook the macaroni according to package directions. Drain and set aside.
- Make the Cheese Sauce:
- Melt the butter in a large saucepan over medium heat.
- Whisk in the flour and cook for 1 minute, stirring constantly.
- Gradually whisk in the milk until smooth.
- Bring to a simmer, stirring constantly, until the sauce thickens.
- Remove from heat and stir in the salt, pepper, cheddar cheese, and Gruyère cheese until melted and smooth.
- Assemble the Mac & Cheese:
- In a large bowl, combine the cooked pasta and cheese sauce.
- Pour the mixture into a greased 9×13 inch baking dish.
- Prepare the Topping:
- Combine the breadcrumbs and melted butter. Sprinkle over the mac and cheese.
- Bake:
- Bake in a preheated 350°F (175°C) oven for 25-30 minutes, or until golden brown and bubbly.
- Let cool for a few minutes before serving.
Tips:
- For a richer flavor: Add a pinch of nutmeg or cayenne pepper to the cheese sauce.
- For a crispy topping: Use panko breadcrumbs instead of regular breadcrumbs.
- For a more indulgent dish: Top with bacon bits or caramelized onions.
- For a healthier version: Use low-fat milk and cheese.
Enjoy your homemade, gooey, and delicious baked mac and cheese!