Cheesiest Macaroni and Cheese
Indulge in the ultimate comfort food with this irresistible Cheesiest Macaroni and Cheese recipe! Overflowing with creamy decadence, this baked mac and cheese features a luxurious blend of four cheeses—sharp cheddar, Gruyère, Parmesan, and mozzarella—melted into a velvety sauce that perfectly coats tender elbow macaroni. A golden, crunchy panko breadcrumb topping adds the perfect contrast to every creamy bite. With a quick 15-minute prep time and a bubbly finish from the oven, this dish is perfect for weeknight dinners, special occasions, or as a crowd-pleasing side. Elevate your macaroni and cheese game with this indulgent classic that’s sure to become a family favorite!
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Recipe Information
Ingredients
- 16 ounces elbow macaroni
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 4 cups whole milk
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 1 cup Gruyère cheese, shredded
- 1 cup Parmesan cheese, grated
- 1 cup mozzarella cheese, shredded
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 teaspoons paprika
- 1 cup panko breadcrumbs
- 1 tablespoon olive oil
Instructions
Preheat the 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 the package instructions until al dente. Drain and set aside.
In a large saucepan, melt the butter over medium heat. Add the flour and whisk constantly for 1-2 minutes to create a roux.
Slowly pour in the milk and heavy cream while continuing to whisk. Cook the mixture, stirring frequently, until it thickens, about 5 minutes.
Reduce the heat to low and stir in the cheddar, Gruyère, Parmesan, and mozzarella cheeses. Mix until the cheeses are completely melted and the sauce is smooth.
Season the cheese sauce with salt, black pepper, and paprika. Taste and adjust seasoning as needed.
Add the cooked macaroni to the cheese sauce and stir until the pasta is fully coated.
Transfer the macaroni and cheese mixture to the prepared baking dish, spreading it out evenly.
In a small bowl, toss the panko breadcrumbs with the olive oil. Sprinkle the breadcrumbs evenly over the top of the macaroni and cheese.
Bake in the preheated oven for 15-20 minutes, or until the top is golden brown and bubbly.
Remove from the oven and let cool for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
6003 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 339.6 g | 435% | |
| Saturated Fat | 194.4 g | 972% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 1009 mg | 336% | |
| Sodium | 7463 mg | 324% | |
| Total Carbohydrate | 469.4 g | 171% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 68.9 g | ||
| Protein | 251.6 g | 503% | |
| Vitamin D | 12.5 mcg | 63% | |
| Calcium | 5602 mg | 431% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 1949 mg | 41% | |
*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.
