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<\/h3>\n<\/h3>\nPrep time:<\/b> 20 mins | Cook time:<\/b> 25 mins | Servings:<\/b> 8<\/p>\nIngredients<\/h4>\n
The Pasta & Cheese Base<\/b><\/p>\n 1 lb (450g)<\/b> elbow macaroni or cavatappi pasta<\/span><\/p>\n<\/li>\n 6 tbsp<\/b> unsalted butter<\/span><\/p>\n<\/li>\n 1\/3 cup<\/b> all-purpose flour<\/span><\/p>\n<\/li>\n 3 cups<\/b> whole milk (warmed)<\/span><\/p>\n<\/li>\n 1 cup<\/b> heavy cream or half-and-half<\/span><\/p>\n<\/li>\n 3 cups<\/b> sharp cheddar cheese (grated from a block)<\/span><\/p>\n<\/li>\n 1.5 cups<\/b> Gruy\u00e8re or Monterey Jack cheese (grated)<\/span><\/p>\n<\/li>\n<\/ul>\n Seasonings<\/b><\/p>\n 1 tsp<\/b> garlic powder<\/span><\/p>\n<\/li>\n 1 tsp<\/b> onion powder<\/span><\/p>\n<\/li>\n 1\/2 tsp<\/b> smoked paprika<\/span><\/p>\n<\/li>\n 1\/2 tsp<\/b> ground mustard powder<\/span><\/p>\n<\/li>\n 1\/2 tsp<\/b> freshly ground black pepper & salt to taste<\/span><\/p>\n<\/li>\n<\/ul>\n Crispy Breadcrumb Topping (Optional)<\/b><\/p>\n 1 cup<\/b> Panko breadcrumbs<\/span><\/p>\n<\/li>\n 2 tbsp<\/b> melted butter<\/span><\/p>\n<\/li>\n 1\/2 cup<\/b> freshly grated Parmesan cheese<\/span><\/p>\n<\/li>\n<\/ul>\n Prep & Cook Pasta:<\/b> Preheat your oven to 375\u00b0F (190\u00b0C).<\/span> Grease a 9×13-inch baking dish.<\/span> Boil the pasta in salted water for <\/span>2 minutes less than package directions<\/span><\/b> (until just al dente).<\/span> Drain, toss with 1 tbsp of olive oil or butter to stop cooking, and set aside.<\/span><\/p>\n<\/li>\n Make the Roux:<\/b> Melt 6 tbsp of butter in a large pot or Dutch oven over medium heat.<\/span> Whisk in the flour and cook for 1 to 2 minutes until bubbly and golden to remove the raw flour taste.<\/span><\/p>\n<\/li>\n Build the Sauce:<\/b> Slowly stream in the warm milk and heavy cream while whisking constantly to avoid lumps.<\/span> Whisk until the mixture thickens enough to coat the back of a spoon (about 4\u20135 minutes).<\/span> Stir in garlic powder, onion powder, paprika, mustard powder, salt, and pepper.<\/span><\/p>\n<\/li>\n Melt the Cheese:<\/b> Remove the pot from the heat.<\/span> Reserve 1 cup of the cheddar\/Gruy\u00e8re blend for the top. Stir the remaining cheese into the hot sauce in small batches until completely smooth and velvety.<\/span><\/p>\n<\/li>\n Combine & Assemble:<\/b> Fold the cooked pasta into the cheese sauce until well coated. Pour half the mixture into your prepared baking dish, sprinkle half of the reserved cheese, add the remaining pasta, and top with the rest of the shredded cheese.<\/span><\/p>\n<\/li>\n Add Topping & Bake:<\/b> Mix Panko breadcrumbs, melted butter, and Parmesan in a small bowl; sprinkle evenly over the top. Bake uncovered for 20 to 25 minutes until bubbling and golden-brown.<\/span> Let cool for 10 minutes before serving.<\/p>\n<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":" Ultimate Creamy Baked Macaroni & Cheese Prep time: 20 mins | Cook time: 25 mins | Servings: 8 Ingredients The Pasta & Cheese Base 1 lb (450g) elbow macaroni or cavatappi pasta 6 tbsp unsalted butter 1\/3 cup all-purpose flour 3 cups whole milk (warmed) 1 cup heavy cream or half-and-half 3 cups sharp cheddar […]<\/p>\n","protected":false},"author":1,"featured_media":16571,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"tdm_status":"","tdm_grid_status":"","footnotes":""},"categories":[690,691,711,710],"tags":[],"class_list":["post-16570","post","type-post","status-publish","format-standard","has-post-thumbnail","category-foodie-recommendations","category-gauteng-foodie-recommendations","category-pastas","category-recipes"],"yoast_head":"\n\n
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Instructions<\/h4>\n
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