Don't know where I got this, but it's really good: (12 servings)
16 oz elbow macaroni, cooked
1 tsp extra virgin olive oil
6 tbl unsalted butter
1/3 cup flour
3 cups whole milk
1 cup heavy cream
4 cups sharp cheddar cheese - shred it yourself
2 cups Gruyere cheese - shred it yourself
Salt and Pepper to taste
1 cup bacon bits (or crumble your own equivalent cooked bacon slices)
1 1/2 cups Panko crumbs
4 tbl melted butter
1/2 cup Parmesan cheese - shred it yourself
1/4 tsp Paprika
Preheat oven to 350*.
Lightly grease a 3 or 4 quart baking dish
Combine shredded cheeses in a bowl and set aside.
Cook the pasta 1 minute shy of al dente, remove from heat, drain, and place in large bowl.
Drizzle pasta with olive oil, and stir to coat. Set aside.
Melt 6 tbl unsalted butter in a deep saucepan or stock pot.
Whisk flour into melted butter over medium heat, and whisk until bubbly and golden.
Gradually whisk in the milk and heavy cream until very smooth. Continue whisking until you see bubbles on the surface, then whisk another 2 minutes, adding salt and pepper.
Add 2 cups of shredded cheese and whisk until smooth. Add another 2 cups of shredded cheese, and bacon bits and whisk until creamy, smooth, and thick.
Stir in the cooled pasta and combine until pasta is fully coated with the cheese suce.
Pour half the mac and cheese mixture into the baking dish.
Top with 2 cups of shredded cheese.
Pour the rest of the mac and cheese mixture over the top of that.
In a small bowl, combine Panko crumbs, Parmesan cheese, 4 tbl melted butter, and Paprika. Mix well.
Sprinkle contents of bowl over the top.
Bake at 350* for 30 minutes - until bubbly and golden brown
16 oz elbow macaroni, cooked
1 tsp extra virgin olive oil
6 tbl unsalted butter
1/3 cup flour
3 cups whole milk
1 cup heavy cream
4 cups sharp cheddar cheese - shred it yourself
2 cups Gruyere cheese - shred it yourself
Salt and Pepper to taste
1 cup bacon bits (or crumble your own equivalent cooked bacon slices)
1 1/2 cups Panko crumbs
4 tbl melted butter
1/2 cup Parmesan cheese - shred it yourself
1/4 tsp Paprika
Preheat oven to 350*.
Lightly grease a 3 or 4 quart baking dish
Combine shredded cheeses in a bowl and set aside.
Cook the pasta 1 minute shy of al dente, remove from heat, drain, and place in large bowl.
Drizzle pasta with olive oil, and stir to coat. Set aside.
Melt 6 tbl unsalted butter in a deep saucepan or stock pot.
Whisk flour into melted butter over medium heat, and whisk until bubbly and golden.
Gradually whisk in the milk and heavy cream until very smooth. Continue whisking until you see bubbles on the surface, then whisk another 2 minutes, adding salt and pepper.
Add 2 cups of shredded cheese and whisk until smooth. Add another 2 cups of shredded cheese, and bacon bits and whisk until creamy, smooth, and thick.
Stir in the cooled pasta and combine until pasta is fully coated with the cheese suce.
Pour half the mac and cheese mixture into the baking dish.
Top with 2 cups of shredded cheese.
Pour the rest of the mac and cheese mixture over the top of that.
In a small bowl, combine Panko crumbs, Parmesan cheese, 4 tbl melted butter, and Paprika. Mix well.
Sprinkle contents of bowl over the top.
Bake at 350* for 30 minutes - until bubbly and golden brown