Skip Navigation Links
  Skip Navigation Links  

Recipe of the Month Rice and Pasta - Baked Mac & Cheese

  • 1 (16 oz.) package elbow macaroni, cooked
  • 1 tbsp. extra virgin olive oil
  • 6 tbsp. unsalted butter
  • 1/3 cup all-purpose flour
  • 3 cups whole milk
  • 1 cup heavy whipping cream
  • 4 cups shredded sharp cheddar
  • 2 cups shredded Gruyere
  • 4 tbsp. melted butter
  • 1/2 cup parmesan cheese shredded
  • 11/2 cups panko bread crumbs
  • 1/4 tsp. paprika
  • Salt & pepper to taste

Preheat oven to 350°. Lightly grease a large 3-4qt. baking dish and set aside. Combine the cheeses in a large bowl and set aside. Then cook macaroni 2 minutes shy of packaging instructions. Remove from heat, drain, and place in a large bowl. Drizzle olive oil over macaroni and stir to coat. Let cool and then melt butter in a deep saucepan over medium heat, whisk in flour continually for 1 minute until bubbly and golden brown. Gradually whisk in the milk and heavy cream until smooth. Continue whisking until you see bubbles on the surface, continue to cook for another 2 minutes. Whisk in desired amount of salt and pepper. Add 2 cups of shredded cheese and whisk until smooth. Add another 2 cups of shredded cheese and whisk until smooth. Sauce should be nice and thick. Stir in the macaroni until combined and coated with the cheese sauce.
Pour half of the mac and cheese into prepared baking dish, top with 2 cups shredded cheese and then the remaining macaroni and cheese. In small bowl, combine panko bread crumbs, parmesan cheese, melted butter and paprika. Lastly, sprinkle over top of macaroni and cheese and bake for 30 minutes at 350°.
Submitted By: Patty Buck
Fentress Farmers Co-op
Number of Servings: 0
Print 3x5 recipe cards
Keeping Up
Market watch
National ag news
Catalogs & brochures
Get in touch
Education & more
Programs & projects
What's New?
This document copyright © 2022 by Tennessee Farmers Cooperative. All rights reserved. Legal Notice