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Favorite Macaroni and Cheese

Sweet Bacon & Pecans
Here is a recipe for a delicious macaroni and cheese that is perfect for weeknight dinner or a mac and cheese bar.
Print Recipe
Course Main Course, Side Dish
Cuisine American
Servings 8 people

Ingredients
  

For the macaroni and cheese:

  • 1 16 oz. box elbow macaroni pasta, medium shell pasta, or cavatappi pasta
  • 3 Tbsp olive oil
  • 3 Tbsp unsalted butter
  • 6 Tbsp all purpose flour
  • ½ tsp ground mustard
  • ¼ tsp ground white pepper
  • ⅛ tsp ground nutmeg
  • ¼ tsp cayenne pepper
  • 2 ½ cups warm milk
  • 1 12 oz. can evaporated milk
  • 1 tsp Worcestershire sauce
  • 1 cup grated sharp cheddar cheese
  • 1 cup grated Gruyère cheese
  • For the topping:

For the topping:

  • ½ cup panko breadcrumbs
  • 2 tablespoons olive oil
  • ½ cup grated Parmesan cheese

Instructions
 

  • Preheat oven to 375 degrees Fahrenheit. Grease the insides of a 3-quart baking dish.
  • Prepare pasta according to package directions; drain and set aside.
  • Heat butter and olive oil in a large saucepan over medium heat until the butter is melted.
  • Add flour to the pan, and stir to blend with the butter and oil until a smooth sauce forms. Cook 1 to 2 minutes, stirring continuously, until the mixture is golden brown.
  • Add ground mustard, white pepper, nutmeg, and cayenne pepper to the saucepan. Stir to combine with the flour and butter mixture.
  • Add warm milk and evaporated milk to the saucepan. Whisk until the sauce starts to thicken. Add cheese, and stir until the cheese is melted.
  • Pour cheese sauce over the cooked pasta. Stir until the cheese sauce and pasta are well mixed. Pour the macaroni and cheese into the greased baking dish.
  • Add 2 Tbsp of olive oil to breadcrumbs, and stir until the breadcrumbs are well coated. Sprinkle the breadcrumbs and grated Parmesan cheese over the macaroni and cheese.
  • Bake the macaroni and cheese for 25 minutes or until the casserole is bubbly.