Prep Time: 20 Minutes
Cook Time: 30 Minutes
Total Time: 50 Minutes
- 3 Tablespoons of Loubier Gourmet Italian Topper
- 16 Ounce Elbow Macaroni
- 6 Tablespoons Butter (Unsalted)
- 3 Cups Whole Milk
- 1 Cup Heavy Cream
- Salt and Pepper to Taste
- ⅓ Cup of All-Purpose Flour
- 4 Cups Sharp Cheddar (Shredded)
- 2 Cups Gruyere Cheese (Shredded)
- 1 ½ Cup Parmesan Cheese (Shredded)
- 1 Cup Panko Bread Crumbs
Preheat the oven to 350 degrees F.
Start to boil water to cook your pasta. You want to salt the water as if you want to make it as salty as the ocean. Once your water is boiling, add your pasta and cook until it is a minute away from being al dente. You will know your pasta is al dente if you try it and it is a little hard under your teeth but edible. Drain your pasta and set aside.
Melt butter into a big saucepan. Do not let your butter burn, so keep it moving.
Once all your butter has melted, whisk in your all-purpose flour and continue to whisk it for about 1 minute. You are in the process of making a roux.
Gradually whisk in the milk and heavy cream until nice and smooth. Continue to whisk the roux until you start to see bubbles on the surface. Do not let your roux burn, so keep the temperature low and keep it moving. At this point add in 2 Tablespoons of Loubier Gourmet Italian Topper!
Add your shredded sharp cheddar and gruyere little by little and whisk until the sauce is nice and smooth. Keep on adding the rest of these cheeses, your sauce should end up nice and thick.
Pour half of your cooked elbow macaroni, mix it with the cheese sauce, and then add the rest of your macaroni and mix.
In a bowl, combine your bread crumbs, parmesan cheese, and a tablespoon of Loubier Gourmet Italian Topper. Mix them thoroughly, and sprinkle them over the top of your mac and cheese. Bake for about 30 minutes, and serve immediately.