*Ingredients
°16 ounces cooked pasta (or other tube pasta)
°1 tablespoon extra virgin olive oil
°6 tablespoons unsalted butter
°1/3 cup all-purpose flour
°3 cups full fat milk
°1 cup heavy whipping cream
°4 c cheddar cheese
°2 cups shredded Gruyere cheese
°Salt and pepper to taste
°1 1/2 cups rusk rusk
°4 tablespoons melted butter
°1/2 c parmesan cheese
°1/4 teaspoon smoked paprika (or regular paprika)
*Directions :
Preheat the oven to 350 degrees Fahrenheit. Lightly grease a large 3- or 4-quart baking dish, set aside, and mix shredded cheese in a large bowl and set aside.
Cook pasta for 1 minute per dent according to package directions. Remove from heat, drain, and place in a large bowl.
Drizzle the pasta with olive oil and flip to coat the pasta. Set apart to cool while preparing cheese sauce.
Melt the butter in a deep saucepan, Dutch oven, or saucepan.
Beat the flour over a medium heat and continue to beat for one minute until it turns golden in color.
Gradually whisk in the milk and heavy cream until smooth and fluffy. Keep whisking until you see bubbles on the surface and then continue cooking and whisking for another 2 minutes. Whisk in salt and pepper.
Add two cups of grated cheese and beat until smooth. Adding other 2 cups of shredded cheese & continue whisk until creamy & smooth. The sauce should be nice and thick.
Stir in the cooled pasta until combined and the pasta is completely coated with the cheese sauce.
Pour half of macaroni & cheese to prepared baking dish. Add the remaining 2 cups of shredded cheese, then the remaining macaroni and cheese.
In a small bowl, combine panko crumbs, Parmesan cheese, melted butter, and paprika. Sprinkle over top and bake until bubbling and golden brown, about 30 minutes.
Enjoy !
