Leroy Butler Mac And Cheese Recipe
If you're a fan of bold flavors, creamy textures, and soulful comfort food, then the Leroy Butler Mac And Cheese Recipe is exactly what your table needs.
Equipment
- Large pot for boiling pasta
- Medium saucepan for cheese sauce
- Whisk
- 9x13-inch baking dish
- Wooden spoon or spatula
- Mixing bowls
- Measuring cups and spoons
- Oven or stovetop broiler
Ingredients
- 1 lb elbow macaroni
- 2 cups sharp cheddar cheese shredded
- 1 cup Monterey Jack cheese shredded
- 1 cup Gruyère cheese shredded
- 1/2 cup cream cheese
- 1/2 stick unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper optional
- Salt and pepper to taste
- 1 cup panko breadcrumbs
- 1 tbsp olive oil
- 1/2 tsp garlic powder
Instructions
- Boil the Pasta: Cook elbow macaroni in salted water until al dente. Drain and set aside.
- Make the Cheese Sauce: In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes to make a roux. Slowly add milk and cream, whisking constantly until smooth and thickened.
- Add the Cheeses: Lower heat and stir in cream cheese, cheddar, Monterey Jack, and Gruyère until fully melted. Season with paprika, cayenne, salt, and pepper.
- Combine with Pasta: Mix the cheese sauce with the cooked macaroni. Transfer to a greased 9x13 baking dish.
- Make the Topping: In a small bowl, mix panko, olive oil, garlic powder, and a pinch of salt. Sprinkle over the mac and cheese.
- Bake: Bake at 375°F (190°C) for 25 minutes, or until the top is golden brown and bubbly.
Notes
- Use Freshly Shredded Cheese – It melts better and avoids the graininess of pre-shredded varieties.
- Don’t Overcook the Pasta – Al dente is key to prevent mushy texture after baking.
- Let the Roux Cook – Give it a minute or two to remove any raw flour taste.
- Taste Before Baking – Adjust seasoning after mixing the cheese sauce with the pasta.
- Broil for Extra Crunch – Want an even crispier top? Broil for 2-3 minutes at the end.