I think I have tried once making it at home but I shall document it for his future reference.
Glad that I passed the taste test from the kiddos. This is seriously calorie and fats loaded.
Adapted
What you need:
225g dried elbow pasta60g unsalted butter70g plain flour1 1/4 cup milk1 cup cream 2 cups shredded medium cheddar cheese divided (measured after shredding)1 cup shredded Gruyere cheese divided (measured after shredding) ¼ tbsp salt¼ tsp black pepper1/8 tsp paprika ham, quantity to your preferencePanko, a handful
Method:
Preheat oven to 160℃ and grease a 9x13" pan. Set aside.
Bring a large pot of salted water to a boil. When boiling, add dried pasta and cook 7 mins or until it is a little before al dente. Drain and drizzle with a little bit of olive oil to keep it from sticking. Set aside.
Shred cheeses and toss together to mix, then divide into three portions. Approximately 1.5 cups for the sauce, ½ + ¼ cups for the inner layer, and ½ + ¼ cups for the topping. Set aside.
Melt butter in a large saucepan over MED heat. Sprinkle in flour and whisk to combine. The mixture will look like very wet sand. Cook for approximately 1 minute, whisking often.
Pour in about milk, while whisking constantly, until smooth.
Pour in the cream, while whisking constantly, until combined and smooth.
Continue to heat over MED heat, whisking very often, until slightly thickened.
Remove from the heat and stir in paprika, salt and pepper, and 1 portion of the cheese, stirring to melt and combine.
Stir in the 1st portion of cheese, and stir until completely melted and smooth.
Mix in the drained pasta and ham into the cheese sauce, stirring to combine fully.
Pour half of the pasta mixture into the prepared baking dish. Top with the 2nd portion of shredded cheese, then top that with the remaining pasta mixture.
Sprinkle the top with the last portions of cheese and then a layer of panko.
Bake for 15 minutes, until cheesy is bubbly and lightly golden brown.
Enjoy!
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