The Best Classic Mac and Cheese Recipe Ever | PEKIS Recipes

Ingredients

• **For the Pasta:
• 350 g elbow macaroni (12.3 oz)
• 1 L water (4.2 cups) for boiling
• 10 g salt (1 ¾ tsp)
• **For the Cheese Sauce:
• 60 g unsalted butter (4 tbsp)
• 60 g all-purpose flour (½ cup)
• 500 ml whole milk (2 cups)
• 250 ml heavy cream (1 cup)
• 1 tsp mustard powder
• 1 tsp garlic powder
• ¼ tsp paprika
• 300 g sharp cheddar cheese, shredded (10.6 oz)
• 100 g Gruyère cheese, shredded (3.5 oz)
• Salt and pepper to taste
• **For the Topping:
• 50 g breadcrumbs (1 cup)
• 30 g Parmesan cheese, grated (2 tbsp)
• 15 g unsalted butter, melted (1 tbsp)