Ingredients List:

• 16 oz 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 sharp cheddar cheese (shredded)
• 2 cups of gruyere cheese (shredded)
• 1/2 cup parmesan cheese (shredded)
• salt and pepper to taste
• 1 1/2 cups panko bread crumbs
• 4 tbsp melted butter
• 1/4 tsp paprika

Instructions:

1. Preheat oven to 350. Lightly grease a large 3 or 4 quart baking dish and set aside. Combine shredded cheeses in a large bowl and set aside.
2. Cook the pasta one minute shy of al dente according to the package instructions. Remove from heat, drain, and place in a large bowl.
3. Drizzle pasta with olive oil and stir to coat pasta. Set aside to cool while preparing cheese sauce.
4. Melt butter in deep saucepan, dutch oven, or stock pot.
5. Whisk in flour over medium heat and continue whisking for about 1 minute until bubbly and golden.
6. Gradually whisk milk and heavy cream until nice and smooth. Continue whisking until you see bubbles on the surface, the continue cooking and whisking for another 2 minutes. Whisk in salt and pepper.
7. Add 2 cups of shredded cheeses and whisk until smooth. Add another 2 cups of shredded cheese and continue whisking until creamy and smooth. Sauce should be nice and thick.
8. Stir in the cooled pasta until combined and pasta is fully coated with cheese and sauce.
9. Pour half of the mac and cheese into the prepared baking dish. Top with remaining 2 cups of cheese and then the remaining mac and cheese.
10. In a small bowl, combine panko bread crumbs, parmesan cheese, melted butter and paprika. Sprinkle over the top and bake until bubbly and golden brown, about 30 minutes. Serve immediately.

Recipe courtesy of:https://www.momontimeout.com/best-homemade-baked-mac-and-cheese-recipe/