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Smoked Paprika Mac and Cheese with Panko Breadcrumb Topping Recipe

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4.8 from 13 reviews

A classic creamy baked macaroni and cheese featuring a blend of sharp cheddar and Gruyère cheeses, smothered in a rich béchamel sauce and topped with a crispy buttery panko and Parmesan breadcrumb crust.

Ingredients

Pasta

  • 16 oz elbow macaroni

Cheese Sauce

  • 3 cups sharp cheddar cheese, shredded
  • 2 cups Gruyère cheese, shredded
  • 1/2 stick unsalted butter (4 tablespoons), divided
  • 1/4 cup all-purpose flour
  • 3 cups whole milk
  • 1 cup whipping cream
  • 1/2 teaspoon smoked paprika
  • Salt to taste
  • Black pepper to taste

Topping

  • 1/2 stick unsalted butter (4 tablespoons), melted
  • 1 cup panko breadcrumbs
  • 1/2 cup grated Parmesan cheese

Instructions

  1. Preheat oven: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prepare for baking.
  2. Cook macaroni: Boil the elbow macaroni according to package instructions until al dente. Drain well and set aside.
  3. Make roux: In a large saucepan, melt half the butter (4 tablespoons) over medium heat. Whisk in the flour and cook for 1-2 minutes until bubbly and lightly golden to form the roux.
  4. Add liquids: Gradually whisk in the whole milk and whipping cream, taking care to avoid lumps. Cook while stirring constantly until the mixture thickens, about 5-7 minutes.
  5. Season sauce: Stir in smoked paprika, salt, and black pepper to taste.
  6. Add cheese: Remove the saucepan from heat and stir in the shredded sharp cheddar and Gruyère cheeses until fully melted and smooth.
  7. Combine macaroni and sauce: Taste the sauce and adjust seasoning if needed. Add the cooked macaroni and stir until evenly coated.
  8. Prepare topping: Melt remaining butter in a small saucepan and mix in panko breadcrumbs until coated. In a bowl, combine this breadcrumb mixture with grated Parmesan cheese.
  9. Assemble dish: Pour the macaroni and cheese mixture into the prepared baking dish. Evenly sprinkle the breadcrumb and Parmesan topping over it.
  10. Bake: Bake in the preheated oven for 25 minutes or until the top is golden brown and sauce is bubbling around the edges.
  11. Optional broil: For an extra crispy topping, broil the dish for 2-3 minutes watching carefully to avoid burning.
  12. Rest and serve: Remove from oven and let the dish rest for a few minutes before serving to allow the sauce to set.

Notes

  • Use whole milk and whipping cream for a rich, creamy sauce; substitute with reduced-fat dairy for a lighter version.
  • Mixing sharp cheddar with Gruyère gives a balanced sharpness and meltability.
  • If you prefer a gluten-free option, use gluten-free pasta and gluten-free flour for the roux.
  • The breadcrumb topping can be made ahead and stored in the fridge until ready to use.
  • Make sure to watch the broil step closely to prevent burning the breadcrumbs.
  • Allowing the dish to rest helps the sauce thicken and makes serving easier.

Find it online: https://lovelycooks.com/smoked-paprika-mac-and-cheese-with-panko-breadcrumb-topping-recipe/