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Mac and Cheese

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Ingredients
  

  • 16 oz elbow macaroni cooked
  • 1 tbsp extra virgin olive oil
  • 6 tbsp unsalted butter
  • 1/3 cup all purpose flower
  • 3 cups whole milk
  • 1 cup heavy whipping cream
  • 4 cups sharp cheddar
  • 2 cups Gruyere cheese shredded
  • salt and pepper to taste
  • 1 1/2 cups panko crumbs
  • 4 tbsp butter melted
  • 1/2 cup Parmesan Cheese Shredded
  • 1/4 tsp Parmesan Cheese Shredded

Instructions
 

  • Preheat oven to 350F lightly grease a large 3 qt or 4 qt baking dish and set aside. Combine shredded cheeses in a large bowl and set aside.
  • cook pasta one minute shy of al dente according to the package instructions. Remove from heat, drain and place in a large bowl.
  • cook pasta one minute shy of al dente according to the package instructions. Remove from heat, drain and place in a large bowl.
  • melt butter in a deep saucepan, dutch oven or stock pot
  • Whisk in flower over medium heat and continue whisking for about 1 minute until bubbly and golden
  • Gradually whisk in the milk and heavy cream until nice and smooth. continue whisking until you see the bubbles on the surface and then continue cooking and whisking for another 2 minutes. Whisk in salt and pepper.
  • Add two cups of shredded cheese and whisk until smooth add another two cups of shredded cheese and continue whisking until creamy and smooth> Sauce should be nice and thick
  • Stir in cooled pasta until combined and pasta is fully coated with the cheese sauce.
  • Pour half of the mac and cheese into prepared baking dish. Top with remaining 2 cups of shredded cheese and then the remaining mac and cheese