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Creamy Baked Mac and Cheese with Smoked Paprika and Crispy Parmesan Breadcrumbs Recipe

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4.8 from 51 reviews

Classic baked mac and cheese featuring a creamy blend of sharp cheddar and Gruyère cheeses, topped with a crispy Parmesan panko breadcrumb crust. This comforting dish is perfect for family dinners and special gatherings.

Ingredients

Pasta

  • 16 oz elbow macaroni

Cheese Sauce

  • 3 cups sharp cheddar cheese, shredded
  • 2 cups Gruyère cheese, shredded
  • 1 stick unsalted butter, divided
  • 1/4 cup all-purpose flour
  • 3 cups whole milk
  • 1 cup whipping cream
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste

Topping

  • 1 cup panko breadcrumbs
  • 1/2 cup grated Parmesan cheese

Instructions

  1. Preheat and Prepare Dish: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
  2. Cook Macaroni: Boil the elbow macaroni according to package instructions until al dente, then drain and set aside.
  3. Make Roux: In a large saucepan, melt 1/2 stick (4 tablespoons) of butter over medium heat. Whisk in the flour and cook for 1-2 minutes until bubbly and lightly golden to form the roux.
  4. Prepare Cheese Sauce: Gradually whisk in whole milk and whipping cream, stirring constantly to avoid lumps. Cook for 5-7 minutes until the sauce thickens.
  5. Season and Add Cheese: Stir in smoked paprika, salt, and pepper. Remove from heat and mix in sharp cheddar and Gruyère cheeses until smooth and fully melted. Adjust seasoning if needed.
  6. Combine Pasta and Sauce: Add cooked macaroni to the cheese sauce and stir until thoroughly combined.
  7. Prepare Breadcrumb Topping: In a small saucepan, melt remaining 1/2 stick (4 tablespoons) butter, then toss in panko breadcrumbs to coat evenly. Mix the buttered breadcrumbs with grated Parmesan cheese in a bowl.
  8. Assemble and Bake: Pour the macaroni and cheese mixture into the prepared baking dish, then evenly sprinkle the breadcrumb-Parmesan mixture on top. Bake for 20-25 minutes until the topping is golden and sauce is bubbly.
  9. Optional Broil for Crispiness: For an extra crispy crust, broil the dish for 2-3 minutes, watching carefully to prevent burning.
  10. Rest and Serve: Remove from oven and let the mac and cheese sit for a few minutes before serving to set.

Notes

  • Use freshly shredded cheese for better melting and flavor.
  • Be sure to stir the sauce constantly to prevent lumps when adding milk and cream.
  • Broiling at the end is optional but highly recommended for a crunchy topping.
  • Adjust seasoning to taste, especially salt and smoked paprika.
  • You can substitute Gruyère with other melting cheeses like Fontina if preferred.

Find it online: https://crispcharm.com/creamy-baked-mac-and-cheese-with-smoked-paprika-and-crispy-parmesan-breadcrumbs-recipe/