Steps
- 1
Preheat oven to 350°F. Lightly grease a large 3 or 4 qt baking dish and set aside. Combine shredded cheeses in a large bowl and set aside.
- 2
Cook the pasta one minute shy of all dente according to the package instructions. Remove from heat, drain and place in a large bowl.
- 3
Drizzle pasta with olive oil and stir to coat pasta. Set aside to cool while preparing cheese sauce.
- 4
Melt butter in a deep saucepan, dutchoven or stockpot.
- 5
Whisk in flour over medium heat and continue whisking for about 1 minute until bubbly and golden.
- 6
Slowly add milk & cream while continue whisking.
- 7
Add 2 cups cheese and whisk until smooth. Add another 2 cups of cheese and continue whisking until smooth. Sauce should be nice and thick.
- 8
Stir in the cooled pasta until combined and pasta is fully coated with cheese sauce.
- 9
Pour half of the Mac and cheese into the prepared baking dish. Top with remaining 2 cups of cheese and then the remaining mac and cheese.
- 10
In a small bowl, combine panko crumbs, parmesan cheese, melted and paprika. Sprinkle over the top and bake until bubbly and golden brown, about 30 minutes. Serve immediately.
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