Ultimate Mac and Cheese

Ingredients:

1 box pasta (~16 oz), cooked (I used Orecchiette but can use anything tubular!)
1 tbsp olive oil
6 tablespoons unsalted butter
1/2 cup all purpose flour
3 cups whole milk
1 cup heavy whipping cream
4 cups sharp cheddar cheese, shredded (I recommend buying a block of cheese to shred yourself!)
2 cups Gruyere cheese, shredded (I recommend buying a block of cheese to shred yourself!)
salt and pepper, to taste
2 cups panko breadcrumbs
6 tablespoons butter, melted
1 cup Parmesan cheese, shredded (I recommend buying a block of cheese to shred yourself!)
1 teaspoon salt
Fresh parsley, chopped (for topping)

Preheat oven to 350º F. Lightly grease a large baking dish and set aside.
Cook the pasta to very al dente- not all the way done. We will be baking the pasta later and you don’t want it mushy! Drain the pasta, and place back in pot, coat pasta with olive oil so it doesn’t stick together and set aside.
To make the cheese sauce, melt butter in a deep saucepan over medium heat.
Whisk in flour and stir for about 1 minute, or until golden and bubbly.
Slowly whisk in the milk and heavy cream until smooth. Keep stirring until you see bubbles on the surface and then continue cooking and stirring for another couple of minutes. Stirring is important to get a smooth, clump free roux. Stir in salt and pepper.
Once thick and smooth, add the cheeses gradually, whisk in between each addition until smooth. Continue adding the cheeses, mixing until smooth, the cheese sauce should be thick.
Stir in the cooled pasta until pasta is fully coated in the cheese sauce.
Pour the mac & cheese into the prepared baking dish.
In a small bowl, mix panko breadcrumbs, Parmesan cheese, melted butter & salt. Sprinkle over mac & cheese and bake for about 30 minutes, or until golden and bubbly.
Top with fresh chopped parsley
Enjoy!
Recipe adapted from Mom On Timeout