Ingredients
Method
How to make it
- Heat the oven to 350°F (175°C). Grease a 3 or 4-quart baking dish.
- Toss the cheddar and Gruyere together in a bowl.
- Boil the pasta, but pull it one minute before al dente. Drain it, toss with the olive oil, and let it cool a bit.
- Melt 6 tbsp butter in a deep pot over medium heat. Whisk in the flour for about 1 minute, until bubbly and golden.
- Pour in the milk and cream slowly, whisking until smooth. Once it bubbles, cook 2 more minutes. Add salt and pepper.
- Stir in 2 cups of the cheese until melted, then another 2 cups until thick and creamy. Save the rest for layering.
- Fold in the pasta until every piece is coated.
- Pour half into the dish, sprinkle with half of the leftover cheese, add the rest of the pasta, then finish with the last of the cheese.
- Mix the panko, melted butter, Parmesan and paprika. Spread it over the top.
- Bake about 30 minutes, until bubbly and golden. Serve hot.
Notes
Let it rest 5 minutes before serving so it holds its shape.
Leftovers keep 3 days in the fridge. Reheat with a splash of milk to bring back the creaminess.
Grate your own cheese. Pre-shredded can make the sauce grainy.
Leftovers keep 3 days in the fridge. Reheat with a splash of milk to bring back the creaminess.
Grate your own cheese. Pre-shredded can make the sauce grainy.