Ingredients:

  • 1 pound (450g) elbow macaroni pasta
  • 6 tablespoons (85g) unsalted butter
  • 1/2 cup (60g) all-purpose flour
  • 3 cups (720ml) whole milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 4 cups (400g) shredded cheddar cheese, divided (reserve 1 cup (100g) for topping)
  • 1 cup (100g) shredded Gruyere cheese
  • 1/4 cup (57g) sour cream or crème fraîche
  • 1/2 cup (50g) panko breadcrumbs
  • 2 tablespoons (28g) melted butter
  • Pinch of dried thyme

Instructions:

  1. Cook the macaroni according to package directions until al dente. Drain well.
  2. Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1-2 minutes to form a roux. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly.
  3. Reduce heat to low. Stir in salt, pepper, garlic powder, and paprika. Gradually add 3 cups of cheddar cheese and Gruyere cheese, stirring until melted and smooth. Stir in sour cream or crème fraîche.
  4. Add the cooked macaroni to the cheese sauce and stir to combine.
  5. Grease a 12-cup muffin tin.
  6. Spoon the mac and cheese mixture evenly into the muffin cups, filling almost to the top.
  7. In a small bowl, combine panko breadcrumbs, melted butter, and dried thyme.
  8. Sprinkle the reserved 1 cup of cheddar cheese over the mac and cheese cups, followed by the panko breadcrumb mixture.
  9. Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until golden brown and bubbly.
  10. Let cool in the muffin tin for a few minutes before carefully removing the cups. Serve warm.