Leroy Butler Mac And Cheese Recipe
The Leroy Butler Mac and Cheese Recipe captures the essence of home-cooked comfort with a gourmet twist.
Equipment
- Large pot for boiling pasta
- Colander
- Medium saucepan
- Whisk
- Large mixing bowl
- Baking dish (9x13 inches)
- Measuring cups and spoons
- Cheese grater
Ingredients
- 1 pound elbow macaroni
- 4 cups shredded sharp cheddar cheese
- 2 cups shredded Gruyère cheese
- 1/2 cup grated Parmesan cheese
- 3 cups milk
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1 cup panko breadcrumbs
- 2 tablespoons melted butter
- Fresh parsley for garnish optional
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the macaroni in a large pot of salted boiling water until just al dente, about 7 minutes. Drain and set aside.
- In a medium saucepan, melt the 1/4 cup butter over medium heat. Stir in flour and continue cooking for 1 minute.
- Gradually whisk in milk until smooth. Bring to a simmer and let thicken, about 2 minutes.
- Remove from heat and stir in cheddar, Gruyère, and Parmesan cheeses until melted. Season with salt, pepper, and paprika.
- Combine the cooked macaroni and cheese sauce in a large bowl. Transfer to the prepared baking dish.
- In a small bowl, mix panko breadcrumbs with 2 tablespoons melted butter. Sprinkle over the mac and cheese.
- Bake for 25-30 minutes, or until bubbly and golden brown. Garnish with fresh parsley if desired.
Notes
- Always grate your cheese fresh to ensure it melts smoothly.
- Undercook your pasta by 1-2 minutes as it will continue to cook in the oven.
- For a creamier texture, add an extra 1/4 cup of milk.
- Use a whisk when making the sauce to prevent lumps.
- Allow the mac and cheese to rest for 5 minutes after baking for easier serving.