Baked Macaroni and Cheese
Indulge in the ultimate comfort food with this Baked Macaroni and Cheese recipe, a creamy, cheesy masterpiece that’s sure to delight everyone at the table. Featuring a rich blend of sharp cheddar and Gruyère cheeses melted into a silky sauce, this dish is layered with savory perfection. The elbow macaroni is cooked to al dente and coated generously in the luscious cheese mixture, then topped with buttery panko breadcrumbs and parmesan cheese for a golden, crispy finish. Perfect for weeknight dinners or special occasions, this baked classic combines simple techniques with gourmet flavor, creating a crowd-pleasing dish that’s as satisfying as it is delicious. Pair with a fresh side salad for a complete meal that’s irresistibly comforting! Keywords: Baked Macaroni and Cheese, cheesy pasta, comfort food, crispy breadcrumb topping, easy dinner recipe.
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Recipe Information
Ingredients
- 400 grams elbow macaroni
- 60 grams butter
- 50 grams all-purpose flour
- 750 ml milk
- 125 ml heavy cream
- 200 grams sharp cheddar cheese (shredded)
- 100 grams Gruyère cheese (shredded)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 100 grams panko breadcrumbs
- 30 grams parmesan cheese (grated)
- 2 tablespoons olive oil
Instructions
Preheat your oven to 200°C (400°F).
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions until al dente. Drain the pasta and set aside.
In a large saucepan, melt the butter over medium heat. Add the flour and whisk continuously for about 2 minutes until the mixture is smooth and slightly golden.
Gradually add the milk and heavy cream, whisking constantly to prevent lumps from forming. Cook the mixture for about 5 minutes until thickened, whisking frequently.
Reduce the heat to low and gradually add the cheddar and Gruyère cheeses, stirring until fully melted and smooth.
Season the cheese sauce with salt, black pepper, and paprika.
Add the cooked, drained macaroni to the cheese sauce and stir until the pasta is well coated.
Transfer the macaroni and cheese into a 9x13-inch (or similar size) baking dish, spreading it evenly.
In a small bowl, combine the panko breadcrumbs, parmesan cheese, and olive oil, mixing until the breadcrumbs are evenly coated. Sprinkle the mixture evenly over the macaroni and cheese.
Bake in the preheated oven for 20-25 minutes or until the top is golden brown and crisp.
Allow the baked macaroni and cheese to cool for a few minutes before serving.
Nutrition Facts
Calories |
4881 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 257.8 g | 331% | |
| Saturated Fat | 143.0 g | 715% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 5909 mg | 257% | |
| Total Carbohydrate | 461.0 g | 168% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 52.8 g | ||
| Protein | 182.5 g | 365% | |
| Vitamin D | 12.2 mcg | 61% | |
| Calcium | 3815 mg | 293% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 2011 mg | 43% | |
*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.
