50 minutes
A rich and creamy baked macaroni dish featuring a blend of sharp Cheddar and smooth Fontina cheeses, topped with a golden breadcrumb crust.
Short Pasta, cooked al dente
0 lb
to taste
Unsalted Butter, melted
tablespoons
cups
cups
Garlic, finely grated
cloves
teaspoons
to taste
Cheddar Cheese, grated
0 oz
Gruyère Cheese, grated
0 oz
Panko, optional
cups
Olive Oil, for topping, optional
tablespoons
Finely Grated Parmesan Cheese, optional for topping
cups
1. Pasta Prep
Boil pasta in salted water until very al dente, about 2 minutes less than package instructions. Drain and reserve.
2. Roux Creation
In a medium pot, melt butter over medium heat. Whisk in flour and cook until lightly golden and foamy, about 4 minutes.
3. Milk Incorporation
Gradually whisk in milk, adding garlic, paprika, salt, and pepper. Simmer, whisk frequently, until sauce thickens slightly.
4. Cheese Meld
Add both cheeses to the pot, whisking until melted and smooth. Season to taste, then fold in the cooked pasta.
5. Oven Preparation
Preheat oven to 425°F (220°C). Line a baking sheet with foil.
6. Optional Topping
If using, mix bread crumbs with melted butter, Parmesan, salt, and pepper until well-coated.
7. Assembly
Transfer mac and cheese to a 3-quart or 9x13 baking dish. Top with breadcrumb mixture, if using.
8. Bake
Place on the prepared baking sheet and bake for 25-30 minutes until bubbly and golden.
Opt for high-quality, aged Cheddar and Fontina cheeses. Grate the cheese yourself for the best texture.
Remove the pot from the heat and add cheese gradually, stirring until just melted for a velvety sauce.
Use a pasta shape that holds sauce well, like elbows, shells, or cavatappi, and cook to al dente in well-salted water.
Bake just until bubbly and the top has browned to prevent drying out the sauce.
Use equal parts of butter and flour and cook the roux until it's a light golden color to ensure no raw flour taste.
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