All Day Macaroni Cheese
Indulge in the ultimate comfort food experience with this "All Day Macaroni Cheese" recipe, a rich and creamy dish that sets itself apart with an irresistible slow-cooked twist. Featuring a luscious blend of cheddar, Monterey Jack, Parmesan, and cream cheese, this dish achieves unparalleled depth of flavor. The silky cheese sauce, infused with a hint of Dijon mustard, garlic powder, and paprika, lovingly coats tender elbow macaroni, while a buttery, golden panko breadcrumb topping adds the perfect crunch. Whether cooked low and slow in a slow cooker or baked to bubbly perfection, this recipe is ideal for gatherings, family dinners, or even meal prep. With minimal hands-on preparation and unbeatable flavor, "All Day Macaroni Cheese" is a must-try for cheese lovers and comfort food enthusiasts alike!
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Recipe Information
Ingredients
- 400 grams elbow macaroni
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- 1.5 cups shredded Monterey Jack cheese
- 0.5 cups grated Parmesan cheese
- 120 grams cream cheese (softened)
- 1 teaspoon Dijon mustard
- 1 teaspoon garlic powder
- 0.5 teaspoon ground paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup panko breadcrumbs
- 2 tablespoons olive oil
Instructions
Bring a large pot of salted water to a boil and cook the elbow macaroni until al dente according to package instructions. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes until the mixture turns slightly golden.
Slowly whisk in the milk and heavy cream, ensuring there are no lumps. Cook until the mixture thickens, about 3-5 minutes.
Lower the heat and gradually stir in the shredded cheddar, Monterey Jack, Parmesan, and cream cheese. Stir until smooth and fully melted.
Mix in the Dijon mustard, garlic powder, paprika, salt, and black pepper. Taste and adjust seasoning as needed.
In a slow cooker or oven-safe casserole dish, combine the cooked macaroni with the cheese sauce, ensuring the pasta is fully coated. Cover with a lid or foil if baking later.
Set the slow cooker on low heat and let the macaroni and cheese cook gently for 4-6 hours, stirring occasionally. (If baking, cover and place in an oven preheated to 180°C/350°F for 25-30 minutes.)
Before serving, prepare the breadcrumb topping. Heat olive oil in a skillet over medium heat and toast the panko breadcrumbs until golden and crispy. Sprinkle over the macaroni and cheese.
Serve hot and enjoy!
Nutrition Facts
Calories |
991 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.3 g | 77% | |
| Saturated Fat | 34.7 g | 173% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 167 mg | 56% | |
| Sodium | 1156 mg | 50% | |
| Total Carbohydrate | 78.0 g | 28% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 9.4 g | ||
| Protein | 35.4 g | 71% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 732 mg | 56% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 317 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.
