Ingredients:

  • 8 oz (225 g) elbow macaroni (dry)
  • 2 cups (480 ml) whole milk
  • 1 cup (240 ml) heavy cream
  • 1/4 cup (60 g) unsalted butter
  • 1/4 cup (30 g) all-purpose flour
  • 2 cups (200 g) shredded sharp cheddar cheese
  • 1 cup (100 g) shredded Gruyère cheese
  • 1 tsp (5 g) garlic powder
  • 1/2 tsp (2 g) onion powder
  • Salt and black pepper to taste
  • 1/2 cup (50 g) panko bread crumbs (optional)
  • 1 tbsp (15 ml) olive oil (optional)
  • 1/2 tsp (2 g) paprika (optional)

Instructions:

  1. Boil water in a large pot and add a generous pinch of salt. Cook elbow macaroni until al dente; drain and set aside.
  2. In a medium saucepan, melt butter over medium heat. Whisk in flour; cook until lightly golden (about 2 minutes).
  3. Gradually whisk in milk and cream until smooth; cook until thickened (about 5-7 minutes). Stir in garlic powder, onion powder, salt, and pepper.
  4. Remove from heat and gradually mix in shredded cheeses until melted and creamy.
  5. Add cooked macaroni to cheese sauce; stir until well coated.
  6. In a small bowl, combine panko breadcrumbs, olive oil, and paprika; mix well.
  7. Preheat the oven to 350°F (175°C). Transfer mac and cheese to a baking dish; top with breadcrumb mixture (if using).
  8. Bake for 20 minutes or until bubbly and golden on top.