Homemade Mac & Cheese- The Little Shop of Olive Oils

Homemade Mac & Cheese


  • 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)


  • 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.
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