All American Macaroni and Cheese
Indulge in the ultimate comfort food with this All American Macaroni and Cheese recipe, a creamy, cheesy masterpiece that's a guaranteed crowd-pleaser. Perfectly al dente elbow macaroni is smothered in a rich, velvety sauce made with a heavenly blend of sharp cheddar, nutty Gruyere, and savory Parmesan cheeses. A hint of ground mustard and paprika adds depth and warmth, while a golden, buttery panko breadcrumb topping provides the perfect crispy contrast. This baked macaroni and cheese is ready in just 45 minutes, making it ideal for weeknight dinners, holiday gatherings, or potluck feasts. Garnish with fresh parsley for a pop of color and serve hot for a dish that's classic, comforting, and irresistibly delicious!
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Recipe Information
Ingredients
- 16 oz Elbow macaroni
- 4 tbsp Unsalted butter
- 3 tbsp All-purpose flour
- 3 cups Whole milk
- 1 cup Heavy cream
- 2 cups Cheddar cheese, shredded
- 1 cup Gruyere cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.5 tsp Ground mustard
- 0.25 tsp Paprika
- 0.75 cup Panko breadcrumbs
- 2 tbsp Unsalted butter, melted
- 1 tbsp Parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
Bring a large pot of salted water to a boil. Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
In a large saucepan over medium heat, melt 4 tablespoons of unsalted butter. Once melted, whisk in the flour and cook for 1-2 minutes until a light golden paste forms.
Gradually add the milk and heavy cream, whisking constantly to avoid lumps. Continue cooking until the mixture is thickened, about 5-7 minutes.
Reduce the heat to low and stir in the cheddar, Gruyere, and Parmesan cheeses, saving some for the topping. Mix until the cheeses are melted and the sauce becomes velvety smooth.
Season the cheese sauce with salt, pepper, ground mustard, and paprika. Taste and adjust seasoning as needed.
Add the cooked macaroni to the cheese sauce and stir until well combined. Pour the mixture into the prepared baking dish.
In a small bowl, combine the panko breadcrumbs with 2 tablespoons of melted butter. Sprinkle this mixture evenly over the top of the macaroni.
Top the breadcrumbs with the remaining shredded cheese for an extra cheesy crust.
Bake in the preheated oven for 20-25 minutes or until the top is golden brown and the sauce is bubbling.
Remove the dish from the oven and let it sit for 5 minutes. Optionally, garnish with chopped parsley before serving.
Serve warm and enjoy the rich, creamy, all-American macaroni and cheese!
Nutrition Facts
Calories |
898 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.1 g | 66% | |
| Saturated Fat | 30.4 g | 152% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 987 mg | 43% | |
| Total Carbohydrate | 77.2 g | 28% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 8.4 g | ||
| Protein | 32.7 g | 65% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 687 mg | 53% | |
| Iron | 3.3 mg | 19% | |
| Potassium | 329 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.
