Dump and Bake Mac & Cheese

Ingredients 

• 1 pound uncooked elbow macaroni or cavatappi 

• 4 cups whole milk  

• 2 cups heavy cream  

• 4 cups shredded sharp cheddar cheese  

• 1½ cups grated Parmesan cheese

• 1 teaspoon garlic powder  

• 1 teaspoon smoked paprika

• 1 teaspoon salt  

• ½ teaspoon black pepper  

• 1 cup panko breadcrumbs  

• 2 tablespoons unsalted butter, melted  

• ½ teaspoon Italian seasoning  

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Directions

1. Preheat your oven to 375°F. Lightly grease a 9x13-inch baking dish.  

2. In the baking dish, add the uncooked pasta, milk, heavy cream, 3 cups of cheddar cheese, 1 cup of Parmesan cheese, garlic powder, smoked paprika , salt, and pepper. Stir to combine, ensuring the pasta is evenly coated and submerged.  

3. Cover the dish tightly with aluminum foil and bake for 40-45 minutes, until the pasta is tender and the sauce is creamy.  

4. While the pasta bakes, mix the panko breadcrumbs with melted butter, Italian seasoning, the remaining 1 cup of cheddar, and ½ cup of Parmesan in a small bowl.  

5. Remove the foil from the dish, stir the pasta gently, and sprinkle the panko mixture evenly over the top.  

6. Increase the oven temperature to broil. Broil for 2-4 minutes, or until the panko is golden and crispy. 

7.  Let the mac and cheese rest for 5 minutes before serving. Enjoy!  

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