I live in a household of Mac & Cheese (eating) experts. I’ve been tweaking my recipe for years and this is by far the family favorite recipe - baked mac & cheese with cheddar gruyere sauce topped with panko bread crumbs. This is a mainstay at any celebratory dinner and also makes for a comforting weeknight meal.
Ingredients
- 2 shallots, finely chopped
- 2 tablespoons Garlic Olive Oil
- 4 tablespoons butter, divided
- 2 cloves garlic, minced
- 1/4 cup flour
- 1 quart heavy cream
- 2 cups grated cheddar cheese
- 1 cup grated gruyere cheese, grated
- 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
- 1/2 cup Panko bread crumbs
- 1 pound short cut pasta such as penne
Instructions
- Preheat the oven to 375 degrees. Bring pot of salted water to a boil and cook pasta until almost al dente.
- While the pasta cooks make the cheese sauce. Heat the olive oil and 2 tablespoons butter at medium heat in large sauté pan. Add the shallots and garlic and cook until tender, about 5 minutes.
- Whisk in flour and cook for 1-2 minutes. Stir cream, add the thyme and simmer until reduced a third.
- Whisk in the cheese until melted, creamy and thick. Remove from heat and gently stir in pasta. Add to casserole dish.
- In a small bowl, melt 2 tablespoons butter then mix in bread crumbs.
- Top the mac & cheese with breadcrumb mixture and bake for 25 minutes until golden brown.
Takes 40 minutes
Serves 6-8
