Gourmet Mac & Cheese

Directions

1. Preheat oven to 350 degrees.
2. Lightly oil 8x8 glass pan.
3. Combine in a bowl 1 cup shredded gruyere and 2 cups shredded cheddar and set aside.
4. Cook 8 oz elbow macaroni just shy of al dente.
5. Remove from heat to colander and strain.
6. Drizzle lightly and toss with olive oil. Set aside.
7. Now, prepare cheese sauce: melt 2 tbsp butter in a deep sauce pan or pot.
8. Whisk in 3 tbsp flour over medium heat until golden. Gradually whisk in 1 ½ cups milk and ½ cups heavy cream until smooth. Continue whisking until bubbles appear on surface.
9. Continue 2 more minutes, then add salt & pepper to taste.
10. Remove cheese sauce from heat. Add in half of shredded cheese and whisk vigorously until smooth.
11. Add in ¼ cup Isopure Zero Carb Unflavored Protein Powder and other half of shredded cheese until smooth.
12. It will be creamy & thick. Stir in cooled macaroni into cheese mixture, stir well and pour into pre-greased baking dish.
13. Top with pasta with a mixture of ¾ cup panko bread crumbs, ¼ cups parmesan (powder or fresh), 1/8 cups Isopure Zero Carb Unflavored Protein Powder and 1/8 tsp paprika stirred together.
14. Bake 30 minutes until bubbly and serve.