Ingredients
- 1 pound 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 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional for a kick)
- 1 cup breadcrumbs
- 2 tablespoons olive oil
Feel free to substitute the cheeses with what you have on hand—Gouda or Gruyère are fantastic alternatives that add their own unique twist.
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish and set aside.
- In a large pot, bring salted water to a boil and cook the macaroni until al dente according to package instructions. Drain and set aside.
- In the same pot, melt the butter over medium heat. Stir in the flour and cook, whisking constantly, for about 2 minutes until the mixture is golden and bubbling.
- Slowly whisk in the milk and cream, bringing the mixture to a simmer. Continue whisking until the sauce thickens, about 5-7 minutes.
- Remove the pot from heat and stir in the cheddar and Monterey Jack cheese until melted and smooth. Season with salt, black pepper, and cayenne pepper if using.
- Add the cooked macaroni to the cheese sauce, stirring until well combined. Pour the mixture into the prepared baking dish.
- In a small bowl, combine breadcrumbs and olive oil. Sprinkle evenly over the mac-and-cheese.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the cheese is bubbly.
- Let it cool slightly before serving, allowing the cheese to set a bit for easier serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International