Cheesy Cheesy Cheesy Macaroni and Cheese
Indulge in the ultimate comfort food experience with our irresistible Cheesy Cheesy Cheesy Macaroni and Cheese! This recipe lives up to its name with a decadent trio of cheeses—sharp cheddar, creamy Gruyère, and nutty Parmesan—blended into a velvety sauce that perfectly coats tender elbow macaroni. A touch of Dijon mustard, garlic powder, and paprika adds depth and flavor, while a golden, crunchy panko breadcrumb topping takes this dish to the next level. Whether you're serving it as the star of your meal or a crowd-pleasing side, this baked mac and cheese masterpiece will have everyone coming back for seconds. Perfect for weeknight dinners, holiday gatherings, or any time you're craving cheesy perfection!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 16 ounces elbow macaroni
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 1.5 cups Gruyère cheese, shredded
- 1 cup Parmesan cheese, grated
- 1 teaspoon Dijon mustard
- 0.5 teaspoons garlic powder
- 0.5 teaspoons paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 cup panko breadcrumbs
- 2 tablespoons olive oil
- 2 tablespoons parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente, according to package instructions. Drain and set aside.
In a large saucepan, melt the butter over medium heat. Sprinkle in the flour and whisk continuously for 1-2 minutes to form a roux. The mixture should be smooth and pale golden.
Gradually pour in the milk and heavy cream, whisking constantly to prevent lumps. Cook the mixture until it thickens slightly and coats the back of a spoon, about 4-5 minutes.
Reduce the heat to low and stir in the shredded sharp cheddar, Gruyère, and Parmesan cheeses, one handful at a time. Stir until each addition is completely melted and the sauce is creamy.
Add the Dijon mustard, garlic powder, paprika, salt, and black pepper to the cheese sauce. Stir well to combine.
Add the cooked macaroni to the cheese sauce and stir gently to coat all the pasta evenly.
Transfer the macaroni and cheese mixture to the prepared baking dish, spreading it out evenly.
In a small bowl, combine the panko breadcrumbs with olive oil and mix until the breadcrumbs are evenly coated. Sprinkle the breadcrumb mixture over the top of the macaroni and cheese.
Bake in the preheated oven for 15-20 minutes, or until the top is golden and bubbly.
Remove from the oven and let rest for 5 minutes before garnishing with chopped parsley, if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
5848 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 340.7 g | 437% | |
| Saturated Fat | 188.0 g | 940% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 952 mg | 317% | |
| Sodium | 7183 mg | 312% | |
| Total Carbohydrate | 449.8 g | 164% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 55.2 g | ||
| Protein | 235.2 g | 470% | |
| Vitamin D | 10.2 mcg | 51% | |
| Calcium | 5046 mg | 388% | |
| Iron | 22.5 mg | 125% | |
| Potassium | 1553 mg | 33% | |
*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.
