Erickson Baked Mac and Cheese with Panko Topping

Directions

1. 1. Preheat the oven to 350°F. Lightly grease a 3- to 4-quart baking dish and set aside.
2. 2. Combine the shredded cheddar and Gruyere in a large bowl and set aside.
3. 3. Cook the elbow macaroni about 1 minute shy of al dente according to the package directions. Drain, drizzle with the olive oil, and stir to coat. Set aside to cool slightly while you prepare the cheese sauce.
4. 4. Melt 6 tablespoons butter in a deep saucepan, Dutch oven, or stockpot over medium heat.
5. 5. Whisk in the flour and continue whisking for about 1 minute, until bubbly and lightly golden, to make the roux.
6. 6. Gradually whisk in the whole milk and heavy cream until smooth. Continue whisking until bubbles begin to appear at the surface, then cook and whisk for about 2 minutes more. Season with salt and freshly ground black pepper to taste.
7. 7. Add 4 cups of the combined shredded cheese gradually, whisking until melted, smooth, creamy, and thick. Reserve the remaining 2 cups of cheese.
8. 8. Stir the cooled pasta into the cheese sauce until every piece is well coated.
9. 9. Pour half of the mac and cheese into the prepared baking dish. Sprinkle the reserved 2 cups cheese over the middle, then add the remaining mac and cheese on top.
10. 10. In a small bowl, combine 1 1/2 cups panko breadcrumbs, 1/2 cup Parmesan cheese, 4 tablespoons melted butter, and 1/4 teaspoon smoked paprika. Sprinkle evenly over the top.
11. 11. Bake at 350°F until hot, bubbly, and golden brown on top, about 30 minutes. Serve immediately.