Absolutely the Best Baked Mac and Cheese
Indulge in pure comfort with "Absolutely the Best Baked Mac and Cheese," the ultimate creamy, cheesy delight that's perfect for weeknight dinners or special occasions. This recipe features a velvety three-cheese sauce made with sharp cheddar, Gruyère, and Parmesan, blended with hints of Dijon mustard, garlic, and onion powders for a depth of flavor you won’t be able to resist. Topped with buttery, golden panko breadcrumbs for that perfect crunch, this baked classic will wow your taste buds and your guests. Ready in under an hour and serving up to eight, it’s the epitome of homemade mac and cheese perfection.
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Recipe Information
Ingredients
- 16 ounces elbow macaroni
- 6 tablespoons unsalted butter
- 0.25 cup all-purpose flour
- 4 cups whole milk
- 1 cup heavy cream
- 4 cups sharp cheddar cheese, shredded
- 2 cups Gruyère cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 1 teaspoon Dijon mustard
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup panko breadcrumbs
- 2 tablespoons unsalted butter (for breadcrumbs)
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with butter or nonstick spray. Set aside.
Bring a large pot of salted water to a boil. Cook the elbow macaroni according to the package instructions, but reduce the cooking time by 1 minute to keep it slightly al dente. Drain and set aside.
In a large saucepan, melt 6 tablespoons of butter over medium heat. Once melted, whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, until the mixture takes on a light golden color.
Gradually whisk in the milk and heavy cream, continuing to stir to avoid lumps. Cook the mixture over medium heat until it thickens, about 4-5 minutes.
Reduce the heat to low and stir in the shredded cheddar cheese, Gruyère cheese, and Parmesan cheese, one handful at a time, until fully melted and smooth.
Add the Dijon mustard, garlic powder, onion powder, salt, and black pepper to the cheese sauce. Stir until well combined.
Combine the cooked macaroni with the cheese sauce in the saucepan. Mix well to ensure all the pasta is evenly coated.
Transfer the mac and cheese mixture to the prepared baking dish, spreading it out evenly.
In a small skillet, melt 2 tablespoons of butter over medium-low heat. Add the panko breadcrumbs and toss to coat them in the butter. Toast for 2-3 minutes until golden brown.
Sprinkle the toasted breadcrumbs evenly over the top of the mac and cheese in the baking dish.
Bake the mac and cheese in the preheated oven for 20-25 minutes, or until the topping is golden brown and the casserole is bubbling around the edges.
Remove from the oven and allow it to cool for 5 minutes before serving. Garnish with chopped parsley if desired.
Serve warm and enjoy!
Nutrition Facts
Calories |
905 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.5 g | 71% | |
| Saturated Fat | 34.2 g | 171% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 167 mg | 56% | |
| Sodium | 1079 mg | 47% | |
| Total Carbohydrate | 64.4 g | 23% | |
| Dietary Fiber | 2.7 g | 9% | |
| Total Sugars | 8.0 g | ||
| Protein | 37.2 g | 74% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 873 mg | 67% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 349 mg | 7% | |
*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.
