Ingredients
| 2 cups | cooked macaroni | |
| 2 tbsp | butter | |
| 2 tbsp | flour | |
| 2 cup | milk | |
| 1/2 cup | heavy cream | |
| 1/4 cup | cream cheese | |
| 1/2 tsp | smoked paprika | |
| 1/2 tsp | mustard powder | |
| salt and pepper to taste | ||
| 1 1/2 cups | grated cheddar cheese | |
| 1/2 cup | grated smoked gouda cheese | |
| 2 tbsp | panko | |
| parsley, for garnish |
Directions
- Begin by boiling your macaroni in salted water until al dente. Drain, drizzle with olive oil and set aside.
- Meanwhile, melt the butter in a sauce pan over medium low heat. Sprinkle in the flour and mix until a thick paste forms.
- Pour in the milk while stirring. Add the heavy cream and mix well until few lumps remain.
- Add the cream cheese and gently mix until melted. Season and taste test, adjust as necessary. Stir in the grated cheeses until smooth. Reserve about a ¼ cup of grated cheese for topping.
- Add the cooked macaroni to the sauce and fold together. The sauce will be thicker (this is okay).
- Preheat your oven to 375 F. Spray a muffin tin with oil and scoop the mac and cheese into the tin evenly. Mix the reserved grated cheese with the panko and sprinkle over top of the cups.
- Bake for 18-20 minutes until golden. Remove, let stand for 5-10 minutes before removing. Enjoy!