Ingredients
- 1 pound elbow macaroni
- 2 cups sharp cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1 cup Gruyère cheese, shredded
- 1 cup cream cheese, softened
- 1 cup parmesan cheese, grated
- 4 cups milk
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup panko breadcrumbs
- 1 teaspoon paprika (optional, for garnish)
Equipment Needed
- Large pot for boiling pasta
- Large bowl for mixing
- 3-quart baking dish
- Whisk
- Saute pan
- Measuring cups and spoons
- Oven mitts
- Serving spoon
Step-by-Step Instructions
First, I start by preheating my oven to 350°F (175°C). While that’s heating up, I bring a large pot of salted water to a boil and cook the elbow macaroni according to the package instructions. I like my pasta al dente since it will continue cooking in the oven. Once the macaroni is ready, I drain it and set it aside, relishing the comforting scent of pasta that fills my kitchen. Next, in a large sauté pan over medium heat, I melt the butter and whisk in the flour to create a roux. I’m careful to let it cook for a minute or two, until it turns a lovely golden brown—in that moment, my kitchen smells absolutely divine! (See the next page below to continue steps…)