Better Than Out of the Box Macaroni and Cheese
Level up your comfort food game with this irresistible "Better Than Out of the Box Macaroni and Cheese" recipe! Made with a creamy three-cheese blend of sharp cheddar, Monterey Jack, and Parmesan, this homemade dish delivers rich, velvety goodness far beyond anything powdered cheese can offer. The secret lies in its luscious roux-based sauce, perfectly seasoned with garlic powder and black pepper, and its golden, crispy panko breadcrumb topping infused with a hint of paprika. Quick to prepare and oven-baked to perfection in under 40 minutes, this easy weeknight favorite is perfect for family dinners, gatherings, or any day you’re craving indulgent, scratch-made macaroni and cheese. Trust us—one bite of this baked comfort classic, and you’ll never look at the boxed stuff the same way again!
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Recipe Information
Ingredients
- 12 oz Elbow macaroni
- 4 tbsp Unsalted butter
- 3 tbsp All-purpose flour
- 2.5 cups Whole milk
- 1 cup Heavy cream
- 1 tsp Salt
- 0.5 tsp Ground black pepper
- 0.5 tsp Garlic powder
- 2 cups Sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 1 cup Panko breadcrumbs
- 2 tbsp Olive oil
- 0.25 tsp Paprika
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish lightly with butter or non-stick spray.
Bring a large pot of salted water to a boil. Cook the elbow macaroni until al dente according to package instructions, then drain and set aside.
In a large saucepan over medium heat, melt the butter. Whisk in the flour and cook for about 1 minute to form a roux, stirring continuously.
Slowly whisk in the milk and heavy cream to the roux, ensuring no lumps form. Cook for 3-4 minutes until the mixture thickens.
Stir in the salt, black pepper, and garlic powder. Reduce the heat to low.
Gradually add the shredded cheddar cheese, Monterey Jack cheese, and Parmesan cheese to the saucepan. Stir until the cheeses are fully melted and the sauce is smooth.
Add the cooked macaroni to the cheese sauce and fold gently to coat all the pasta evenly.
Transfer the macaroni and cheese mixture to the prepared baking dish, spreading it out into an even layer.
In a small bowl, mix the panko breadcrumbs, olive oil, and paprika. Sprinkle this mixture evenly over the macaroni and cheese.
Bake in the preheated oven for 15-20 minutes, or until the breadcrumb topping is golden brown and crisp.
Let the macaroni and cheese cool for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
838 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.2 g | 64% | |
| Saturated Fat | 29.0 g | 145% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 995 mg | 43% | |
| Total Carbohydrate | 66.3 g | 24% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 7.5 g | ||
| Protein | 29.6 g | 59% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 624 mg | 48% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 289 mg | 6% | |
*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.
