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Danni Rose Mac and Cheese

Creamy, indulgent mac and cheese featuring a three cheese blend of sharp cheddar, gouda, and cream cheese with a hint of smoked paprika, topped with crispy panko breadcrumbs for the ultimate comfort food experience.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Main Dish, Side Dish
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the Pasta
  • 1 pound elbow macaroni
  • 1 tablespoon salt for pasta water
For the Cheese Sauce
  • 4 tablespoons unsalted butter
  • 1/4 cup all purpose flour
  • 3 cups whole milk warmed
  • 8 ounces sharp cheddar cheese freshly grated
  • 6 ounces gouda cheese freshly grated
  • 4 ounces cream cheese cubed
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dry mustard powder
  • 1/4 teaspoon cayenne pepper
  • Salt and black pepper to taste
For the Topping
  • 1 cup panko breadcrumbs
  • 2 tablespoons melted butter
  • 1/2 cup sharp cheddar cheese grated
  • 1/4 teaspoon smoked paprika

Equipment

  • Large pot for boiling pasta
  • Large saucepan or Dutch oven
  • Whisk
  • Wooden spoon
  • 9x13 inch baking dish
  • Cheese grater or box grater
  • Colander
  • Measuring cups and spoons
  • Small bowl for breadcrumb mixture

Method
 

  1. Preheat your oven to 375 degrees Fahrenheit and grease your 9x13 inch baking dish. Grate all your cheeses while the oven heats up.
  2. Bring a large pot of water to a rolling boil and add the tablespoon of salt. Cook the elbow macaroni for about 2 minutes less than the package directions suggest. Drain the pasta and set aside without rinsing.
  3. Melt the 4 tablespoons of butter in a large saucepan over medium heat. Whisk in the flour and cook for about 2 minutes, stirring constantly, until the mixture turns a light golden color and smells slightly nutty.
  4. Slowly pour in the warmed milk while whisking continuously. Continue whisking and cooking for 5 to 7 minutes until the sauce thickens enough to coat the back of a spoon.
  5. Reduce the heat to low and whisk in the smoked paprika, garlic powder, onion powder, dry mustard, and cayenne pepper. Cook for 30 seconds. Season with salt and pepper to taste.
  6. Remove the saucepan from heat and add the cream cheese first, stirring until it melts completely. Then add the cheddar and gouda in handfuls, stirring between additions until each batch melts smoothly.
  7. Add the cooked pasta to the cheese sauce and fold everything together until each piece of macaroni is coated. Transfer the mixture to your prepared baking dish and spread evenly.
  8. In a small bowl, combine the panko breadcrumbs with the melted butter, remaining cheddar cheese, and smoked paprika. Sprinkle this mixture evenly over the top of the mac and cheese.
  9. Bake for 20 to 25 minutes until the sauce is bubbling around the edges and the topping is golden brown.
  10. Remove from the oven and let rest for 5 minutes before serving.

Notes

Grate your own cheese from blocks rather than using pre-shredded bags for the smoothest sauce. Cook pasta just under al dente as it continues cooking in the oven. For extra crispy topping, broil for the final 2 minutes while watching carefully. Leftovers store in the refrigerator for up to 5 days or freeze for up to 3 months.