Ingredients
Scale
- 1 lb elbow macaroni
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 tsp garlic powder
- 1 tsp smoked paprika
- Salt and pepper to taste
- 1 cup shredded sharp cheddar
- 1 cup shredded mozzarella
- 1 cup shredded gouda
- 1/2 cup grated parmesan
- 1 cup shredded fontina
- 1/2 cup panko breadcrumbs
- 2 tbsp melted butter
Instructions
- Boil Pasta: Cook the macaroni in salted water until al dente. Drain and set aside.
- Make the Roux: In a large pot, melt butter over medium heat. Whisk in the flour and cook for 1–2 minutes.
- Add Dairy: Gradually whisk in the milk and cream until smooth. Cook until slightly thickened.
- Season It: Stir in garlic powder, paprika, salt, and pepper.
- Cheese Party: Add all five cheeses (reserve a handful for topping). Stir until melted and smooth.
- Combine Pasta: Fold the drained macaroni into the cheese sauce until well-coated.
- Prep for Baking: Pour into a greased 9×13 inch baking dish. Sprinkle with reserved cheese.
- Breadcrumb Topping: Mix melted butter and panko, then sprinkle over the top.
- Bake: Bake at 375°F (190°C) for 20–25 minutes until golden and bubbly.
- Cool & Serve: Let rest 5 minutes before serving.
Notes
Don’t overcook the pasta before baking—it’ll get mushy. Al dente is your friend.