Cheesy Cheese Baked Macaroni
Indulge in the ultimate comfort food with this irresistible Cheesy Cheese Baked Macaroni, a dish that takes classic mac and cheese to the next level. Featuring a luscious three-cheese sauce made with cheddar, mozzarella, parmesan, and a creamy twist from cream cheese, this recipe guarantees a decadently rich and velvety texture. Topped with crispy panko breadcrumbs enhanced with a drizzle of olive oil, every bite is a perfect balance of creamy and crunchy. Quick to prepare and baked to golden perfection, it’s an easy weeknight dinner or crowd-pleasing side dish that’s ready in under an hour. Garnished with fresh parsley for a touch of brightness, this baked macaroni is a cheesy masterpiece your family will adore. Ideal for those searching for creamy, baked mac and cheese recipes or cheesy pasta dishes!
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Recipe Information
Ingredients
- 500 grams elbow macaroni
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 4 cups whole milk
- 2 cups cheddar cheese (shredded)
- 1 cup mozzarella cheese (shredded)
- 1 cup parmesan cheese (grated)
- 120 grams cream cheese
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 1 cup panko breadcrumbs
- 2 tablespoons olive oil
- 1 tablespoon parsley (chopped, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Cook the elbow macaroni in a large pot of salted boiling water according to the package instructions until al dente. Drain and set aside.
In a large saucepan, melt the butter over medium heat. Once melted, whisk in the all-purpose flour and cook for 1-2 minutes to form a roux.
Gradually pour in the milk while whisking continuously to avoid lumps. Bring the mixture to a gentle simmer and cook until it thickens, about 5-7 minutes.
Lower the heat and stir in the shredded cheddar cheese, mozzarella cheese, parmesan cheese, and cream cheese until all the cheeses are fully melted and the sauce is smooth.
Season the cheese sauce with salt, black pepper, and paprika. Mix well.
Combine the drained macaroni with the cheese sauce, stirring until all the pasta is evenly coated.
Transfer the macaroni and cheese mixture into a greased 9x13-inch baking dish, spreading it out evenly.
In a small bowl, mix the panko breadcrumbs with the olive oil. Evenly sprinkle the breadcrumb mixture over the top of the macaroni.
Bake in the preheated oven for 20-25 minutes, or until the top is golden and crispy.
Remove from the oven and let cool for 5 minutes. Garnish with chopped parsley before serving.
Nutrition Facts
Calories |
6180 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 320.4 g | 411% | |
| Saturated Fat | 177.2 g | 886% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 888 mg | 296% | |
| Sodium | 9506 mg | 413% | |
| Total Carbohydrate | 520.9 g | 189% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 73.4 g | ||
| Protein | 292.2 g | 584% | |
| Vitamin D | 12.2 mcg | 61% | |
| Calcium | 6151 mg | 473% | |
| Iron | 24.7 mg | 137% | |
| Potassium | 2269 mg | 48% | |
*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.
