21st Century Macaroni and Cheese
Elevate comfort food to gourmet status with this indulgent recipe for *21st Century Macaroni and Cheese*. Creamy, luxurious, and loaded with flavor, this dish combines three cheeses—sharp cheddar, Gruyère, and Parmesan—for a velvety sauce that coats every bite of al dente elbow macaroni. Finished with a hint of truffle oil for a modern twist and crowned with a golden, crispy panko breadcrumb topping, this baked masterpiece redefines classic mac and cheese. Perfectly balanced with a touch of garlic and black pepper, it’s a crowd-pleaser for family dinners or entertaining guests. Ready in just 45 minutes, this decadent dish is sure to be the star of your table, delivering comfort food indulgence with a sophisticated flair.
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Recipe Information
Ingredients
- 400 grams Elbow macaroni
- 4 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 3 cups Whole milk
- 1 cup Heavy cream
- 200 grams Sharp cheddar cheese, shredded
- 150 grams Gruyère cheese, shredded
- 75 grams Parmesan cheese, grated
- 1 teaspoon Truffle oil
- 1 cup Panko bread crumbs
- 1 tablespoon Olive oil
- 0.5 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
In a large saucepan, melt the butter over medium heat. Add the flour and whisk constantly for 1-2 minutes to create a roux.
Gradually pour in the milk and heavy cream while continuing to whisk. Cook for 3-4 minutes, or until the mixture thickens slightly.
Reduce the heat to low and stir in the sharp cheddar, Gruyère, and Parmesan cheeses. Mix until the cheese is completely melted and the sauce is smooth.
Add the truffle oil, garlic powder, salt, and black pepper. Stir to combine, then fold in the cooked macaroni until it is evenly coated in the cheese sauce.
Pour the macaroni and cheese mixture into the prepared baking dish, spreading it evenly.
In a small bowl, combine the panko bread crumbs, olive oil, and a pinch of salt. Mix until the crumbs are evenly coated, then sprinkle the mixture over the macaroni and cheese.
Bake in the preheated oven for 15-20 minutes, or until the topping is golden brown and crisp.
Remove from the oven and let cool for 5 minutes before serving. Garnish with fresh parsley, if desired.
Nutrition Facts
Calories |
5600 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 318.2 g | 408% | |
| Saturated Fat | 178.4 g | 892% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 902 mg | 301% | |
| Sodium | 7180 mg | 312% | |
| Total Carbohydrate | 446.4 g | 162% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 49.6 g | ||
| Protein | 222.9 g | 446% | |
| Vitamin D | 9.9 mcg | 50% | |
| Calcium | 4851 mg | 373% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 1620 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
