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Ingredients
2 cups elbow macaroni
1/2 cup butter
1/2 cup flour
2 cups milk
2 cups whipping cream
6 cups sharp cheddar, shredded
1 teaspoon salt
Black pepper to taste
1/4 teaspoon paprika
3 tablespoons butter
1/2 cup panko bread crumbs
Directions
- Preheat oven to 325 degrees F
- In a large pot of boiling water, cook the pasta to al dente
- Meanwhile, in a saucepan, melt the butter over medium heat
- Whisk in the flour and cook for 1 minute until they become bubbly and foamy
- Slowly stir in the whipping cream and milk. Wisk until smooth. Simmer for ten minutes
- Remove from heat. Stir in spices. Stir in 3 cups of cheese slowly.
- In a large mixing bowl, combine pasta and cheese, stirring to combine.
- Pour half of the pasta mxture in the baking dish. Top with 1-1/2 cups cheese, then top with remaining pasta mixture.
- Top with remaining cheese
- In a saucepan, melt the butter over medium heat. Add the bread crumbs to coat
- Top the macaroni with the bread crumbs
- Bake uncovered for 30 minutes
- Remove from oven and rest for five minutes before serving