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Mac and Cheese | www.tasteandtellblog.com

Mac and Cheese


  • Author: Deborah
Scale

Ingredients

For the pasta:

  • salt
  • 1 lb elbow macaroni or cavatappi
  • 2 c half & half
  • 2 c whole milk
  • 6 T butter
  • 1/2 c all-purpose flour
  • 8 oz Gruyere, grated
  • 16 oz sharp cheddar, grated
  • 1/2 t ground pepper
  • 1/2 t ground nutmeg

For the Topping

  • 1 c Panko breadcrumbs
  • 1/2 c grated Parmesan cheese
  • 2 T chopped parsley

Instructions

  1. Preheat oven to 375F.
  2. Bring a large pot of water to a boil. Generously salt, add the macaroni or cavatappi, and cook according to package directions.
  3. Heat the milk and half & half in a small saucepan, but don’t boil it. Melt butter in a large saucepan and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 T salt, pepper and nutmeg. Add the cooked pasta and stir well. Pour into a 3-quart baking dish.
  4. Combine the topping ingredients. Sprinkle over top of pasta and cheese. Bake for 30-35 minutes, until cheese is bubbly and the topping is browned.

Recipe Notes:

adapted from Barefoot Contessa