Description
Creamy Michael Symon Mac and Cheese delivers ultimate comfort with its rich blend of sharp cheddar and gruyère. Perfectly crispy panko topping crowns this indulgent pasta dish that promises pure cheesy satisfaction for hungry souls craving classic home-style goodness.
Ingredients
Scale
Main Ingredients:
- 1 lb (454 grams) dried elbow pasta
- 4 cups shredded medium cheddar cheese
- 2 cups shredded gruyere cheese
Dairy Components:
- ½ cup (113 grams) unsalted butter
- 1 ½ cups (360 milliliters) whole milk
- 2 ½ cups (600 milliliters) half and half
Seasoning and Thickeners:
- ½ cup (60 grams) all purpose flour
- ½ tablespoon (7.5 grams) salt
- ½ teaspoon (2.5 grams) black pepper
- ¼ teaspoon (1.25 grams) smoked paprika
Instructions
- Warm the oven to 325°F (163°C) and lightly coat a 9×13 inch (23×33 centimeter) baking dish with cooking spray or butter.
- Cook pasta in salted boiling water until just shy of the package’s recommended cooking time, ensuring a slightly firm texture.
- Carefully drain the pasta and toss with a light drizzle of olive oil to prevent clumping.
- Grate all cheeses and separate into three distinct portions: 3 cups for the creamy sauce, 1 1/2 cups for the middle layer, and 1 1/2 cups for the final topping.
- In a medium saucepan, melt butter over medium heat and whisk in flour to create a smooth roux.
- Gradually pour in half and half and whole milk, continuously whisking to eliminate any lumps and create a silky base.
- Simmer the mixture, stirring consistently, until it thickens to a luxurious, velvety consistency similar to condensed soup.
- Incorporate selected spices and 1 1/2 cups of shredded cheese, stirring until completely melted and smooth.
- Fold the drained pasta into the cheese sauce, ensuring each pasta piece is evenly coated.
- Transfer half of the cheesy pasta mixture into the prepared baking dish.
- Sprinkle 1 1/2 cups of shredded cheese evenly over the first pasta layer.
- Gently pour the remaining pasta mixture on top of the cheese layer.
- Crown the dish with the final 1 1/2 cups of shredded cheese.
- Bake in the preheated oven for 15-20 minutes until the top turns golden brown and the edges become bubbly and crisp.
Notes
- Experiment with artisan cheeses for a gourmet twist on flavor.
- Freshly grated cheese melts more smoothly than pre-shredded varieties.
- Shredded cheese distributes more evenly throughout the dish.
- Leftover portions keep well in the refrigerator for 3-4 days.
- Room temperature ingredients blend more consistently when mixing.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 790 kcal
- Sugar: 4 g
- Sodium: 690 mg
- Fat: 44 g
- Saturated Fat: 27 g
- Unsaturated Fat: 15 g
- Trans Fat: 1 g
- Carbohydrates: 66 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 115 mg