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 olive oil
-
4 tablespoons butter, divided
-
2 cloves garlic, minced
-
1/4 cup flour
-
1 quart heavy cream
-
2 cups cheddar cheese, grated
-
1 cup gruyere cheese, grated
-
2 sprigs thyme or 1 teaspoon dried thyme
-
1/2 cup Panko bread crumbs
-
1 pound short cut pasta such as penne
Instructions
-
Preheat 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 olive oil and 2 tablespoons butter at medium high heat in large sauté pan. Add shallots and garlic and cook until tender, about 8 minutes.
-
Whisk in flour and cook for 1-2 minutes. Stir cream, add thyme and simmer until reduced a third.
-
Whisk in 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 20-25 minutes.
Takes 40 minutes
Serves 6-8
