Mac and Cheese Casserole

Mac and Cheese Casserole is a quintessential Thanksgiving side dish that’s always one of the best parts of the plate! Creamy macaroni and cheese is baked to perfection under a layer of crunchy, buttery Panko topping and is made rich with three different cheeses.

Ingredients

• 1 pound dry elbow macaroni 1 package
• 6 tablespoons unsalted butter ¾ stick
• 2 cloves garlic minced
• ⅓ cup all-purpose flour
• 3 cups whole milk room temperature
• 1 cup heavy cream room temperature
• ½ teaspoon dry mustard powder
• 3 cups freshly shredded sharp cheddar cheese
• 2 cups freshly shredded Gruyere cheese
• ½ cup freshly shredded Parmesan cheese
• Kosher salt and freshly ground black pepper to taste

For the Topping

• 1½ cups Panko breadcrumbs
• 4 tablespoons unsalted butter ½ stick, melted
• ¼ teaspoon ground paprika
• Chopped fresh parsley optional, for garnish

Recommended Equipment

• 9×13 Baking Pan

Instructions

1. Preheat oven to 350°F. Grease a 9×13-inch baking pan with butter or nonstick spray. Set aside.
2. Cook the pasta to al dente according to the package directions. Drain and rinse under cold water to cool completely. Set aside.1 pound dry elbow macaroni
3. In a large pot or Dutch Oven, over medium heat, melt the butter. Add in the garlic and cook until fragrant, about 30-60 seconds.6 tablespoons unsalted butter,2 cloves garlic
4. Whisk in the flour and cook for 1-2 minutes.⅓ cup all-purpose flour
5. Slowly whisk in the milk, then add in the cream, mustard powder, and bring to a simmer. Cook until, stirring often, until the mixture has thickened.3 cups whole milk,1 cup heavy cream,½ teaspoon dry mustard powder
6. Turn off the heat and stir in the cheeses until melted. Add in the pasta and toss until well coated in the sauce. Taste and season with salt and pepper as needed.3 cups freshly shredded sharp cheddar cheese,2 cups freshly shredded Gruyere cheese,½ cup freshly shredded Parmesan cheese, Kosher salt and freshly ground black pepper
7. Transfer the mixture to your prepared baking dish.
8. In a medium bowl, stir together the Panko, melted butter, and paprika. Sprinkle evenly over the mac and cheese.1½ cups Panko breadcrumbs,4 tablespoons unsalted butter,¼ teaspoon ground paprika
9. Bake for 20-30 minutes, or until the casserole is bubbly and the top is golden brown.
10. Let the casserole cool in the baking dish for 10 minutes. Garnish with parsley and enjoy!Chopped fresh parsley