A comforting baked macaroni and cheese recipe featuring a rich, thick cheese sauce made with sharp cheddar and Gruyere, a crispy panko topping, and optional mozzarella/Colby Jack.
Preheat oven to 350F. Lightly grease a large baking dish and set aside. Combine shredded cheddar, Gruyere, and Mozzarella/Colby Jack cheeses in a bowl, then set aside.
Cook pasta 1 minute shy of al dente according to package directions. Remove from heat, drain, and place in a bowl. Drizzle pasta with 1 tablespoon of olive oil, stir to coat, and set aside to cool while prepping the cheese sauce.
Melt 6 tablespoons of unsalted butter in a deep saucepan over medium heat. In a separate small bowl, add cornstarch and about 2-3 tablespoons of milk, stir until combined and smooth to create a slurry.
Gradually whisk the 3 cups of whole milk and 1 cup of heavy cream into the melted butter in the saucepan, then gradually whisk in the cornstarch/milk slurry until smooth. Slowly incorporate more cornstarch/milk slurry if needed until the mixture thickens slightly into a roux on medium heat. Stir in salt, pepper, paprika, onion powder, and chicken bouillon seasoning to taste (about 1-2 teaspoons for each, or more to your liking).
Slowly add the shredded cheeses (cheddar, Gruyere, Mozzarella/Colby Jack) two cups at a time, whisking until smooth and fully incorporated. The sauce should be nice, thick, and cheesy.
Stir the cooked pasta into the delicious cheese sauce until fully coated. Pour the mac and cheese mixture into the prepared baking dish. Top with an additional 1-2 cups (or more, if desired) of the reserved shredded cheese.
In a small bowl, combine panko crumbs, dried parsley, Parmesan cheese, 4 tablespoons of melted butter, and smoked paprika. Sprinkle this topping evenly over the mac and cheese. Bake at 350F until bubbly and golden brown, about 20-30 minutes. Enjoy!
