- Preheat oven to 350 degrees.
- Lightly oil 8x8 glass pan.
- Combine in a bowl 1 cup shredded gruyere and 2 cups shredded cheddar and set aside.
- Cook 8 oz elbow macaroni just shy of al dente.
- Remove from heat to colander and strain.
- Drizzle lightly and toss with olive oil. Set aside.
- Now, prepare cheese sauce: melt 2 tbsp butter in a deep sauce pan or pot.
- 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.
- Continue 2 more minutes, then add salt & pepper to taste.
- Remove cheese sauce from heat. Add in half of shredded cheese and whisk vigorously until smooth.
- Add in ¼ cup Isopure Zero Carb Unflavored Protein Powder and other half of shredded cheese until smooth.
- It will be creamy & thick. Stir in cooled macaroni into cheese mixture, stir well and pour into pre-greased baking dish.
- 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.
- Bake 30 minutes until bubbly and serve.
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