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Ann Marie Philyaw: "My family ask for this every Thanksgiving" Read More
14Ingredients
60Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 16 oz. elbow macaroni (cooked, or other tubular pasta)
- 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 sharp cheddar cheese (shredded)
- 2 cups Gruyere cheese (shredded)
- salt
- pepper
- 1 1/2 cups panko crumbs
- 4 Tbsp. butter (melted)
- 1/2 cup Parmesan cheese (shredded)
- 1/4 tsp. smoked paprika (or regular paprika)
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Reviews(12)
Misty Hayes 2 years ago
Yummy, creamy. my kids loved it. they don’t traditionally like baked Mac and cheese but they are every bite!
City Girl Cooks 3 years ago
This was delicious! Will definitely make again Added some bacon and jalapeno
Halie Whitaker 4 years ago
SOOOO GOOD. I’ve tried to make baked Mac and Cheese before that turned out gross, but I followed this recipe exactly and it turned out perfect.
Gleason 4 years ago
Yummy! The gruyere and Swiss mix I used gave it a rich creamy taste. A new favorite now.