- 16 oz elbow macaroni
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- Salt and pepper to taste
- 1/2 cup panko breadcrumbs
- 2 tablespoons olive oil
- Preheat your oven to 350°F. Cook the elbow macaroni according to package instructions, then drain and set aside.
- In a large saucepan, melt the butter over medium heat. Stir in the flour and cook for about 2 minutes until lightly golden.
- Gradually whisk in the milk and cream, ensuring no lumps form. Cook until the mixture thickens, about 5 minutes.
- Remove the saucepan from heat and stir in the cheddar, Monterey Jack, and Parmesan cheeses until smooth and creamy.
- Add the garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and pepper. Adjust the seasoning to taste.
- Combine the cooked macaroni with the cheese sauce, mixing until the pasta is well-coated.
- Transfer the mac and cheese to a greased baking dish.
- In a small bowl, mix the panko breadcrumbs with olive oil. Sprinkle the mixture evenly over the mac and cheese.
- Bake for 25-30 minutes, or until the top is golden and crispy.
- Allow it to cool slightly before serving, and enjoy the delightful blend of textures and flavors.
- Author: Jenny
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International