Ingredients:
- 16 oz Elbow Macaroni
- Salt, for pasta water
- 4 Tbsp Premium Extra Virgin Olive Oil, divided
- 3 Tbsp All-Purpose Flour
- 4 cups Milk, warm
- 1 tsp Salt (or to taste)
- ½ tsp Black Pepper (or to taste)
- ½ tsp Mustard Powder (optional)
- ¼ tsp Cayenne Pepper (optional)
- 4 cups Sharp Cheddar Cheese, grated
- 1 cup Gruyere Cheese, grated
- 1 cup Panko Breadcrumbs
- 2 Tbsp Fresh Parsley, chopped (optional garnish)
Instructions:
- Preheat your oven to 375°F.
- Bring a large pot of salted water to a boil.
- Add the elbow macaroni and cook according to the package instructions until al dente.
- Drain the pasta and set aside.
- In a large pot, heat 3 tablespoons of EVOO over medium heat.
- Add the flour and whisk constantly to form a roux, cooking for about 1-2 minutes until it's a light golden color.
- Gradually whisk in the warm milk, ensuring no lumps form.
- Continue to cook, whisking frequently, until the mixture thickens, about 5-7 minutes.
- Season with salt, pepper, mustard powder, and cayenne pepper (if using).
- Reduce the heat to low.
- Gradually add the grated cheddar and Gruyere cheeses, stirring continuously, until all the cheese has melted, and the sauce is smooth.
- Add the cooked pasta to the cheese sauce, stirring until the pasta is well coated with the sauce.
- Transfer the macaroni and cheese to a lightly greased baking dish, spreading it out in an even layer.
- In a small bowl, mix together the panko breadcrumbs and the remaining tablespoon of EVOO.
- Sprinkle the bread crumb mixture over the top of the mac & cheese.
- Place the baking dish in the preheated oven and bake for about 20-25 minutes or until the top is golden brown and crispy.
- Remove from the oven and let it rest for a few minutes before serving.
- Garnish with fresh parsley and serve warm.