Homemade Creamy Macaroni and Cheese

📝 Ingredients

• 16 oz box large elbow macaroni noodles
• 1/2 cup salted butter, (divided)
• 1/3 cup flour
• 2 cups half and half
• 2 cup whole milk
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp paprika
• 1/2 tsp Cajon seasoning, optional
• 1 1/2 cups Gruyere cheese, (shredded)
• 3 cups Sharp cheddar cheese, (shredded and divided (2 cups, 1 cup for topping))
• Chopped parsley for serving
• 1 1/2 cups Panko bread crumbs
• 4 Tbsp butter, (melted)
• 2 tsp garlic powder
• 1 tsp paprika
• 1/3 cup high quality grated (powder) Parmesan cheese

👨‍🍳 Instructions

1. 1Spray a 9x13 baking dish with cooking spray and preheat oven to 350°.
2. 2In a large pot boil water and cook elbow macaroni per package directions for al dente.
3. 3Drain macaroni, return to pan and add 2 tablespoons of butter, stir well to keep the noodles from sticking.
4. 4Melt remaining butter (6 tablespoons) in large skillet over low/medium heat. Add flour and whisk to combine. Let cook for about 1-2 minutes. Slowly add half and half while continuing to whisk, add milk and whisk.
5. 5Add salt, pepper, paprika, Cajon seasoning, whisk. Cook, stirring/whisking consistency, for 4-6 minutes until thickened to a cream consistency.
6. 6Remove from heat, add cheese and stir.
7. 7Pour cheese mixture into macaroni, stir well.
8. 8Dump macaroni into prepared baking dish. Top with remaining cup of Sharp cheddar cheese.
9. 9--- Panko Topping ---
10. 10In a medium mixing bowl combine all ingredients and stir well.
11. 11Sprinkle Panko mixture topping over the cheese.
12. 12Bake uncovered for 18-20 minutes or until it starts to lightly brown. Don’t overcook or it won’t be saucy.