City Bakery Macaroni and Cheese
Indulge in the ultimate comfort food experience with City Bakery Macaroni and Cheese, a rich and irresistibly creamy baked pasta dish that takes mac and cheese to gourmet heights. This recipe combines tender elbow macaroni with a luscious, velvety sauce made from sharp cheddar, nutty Gruyère, and tangy parmesan cheeses, all enhanced by a hint of Dijon mustard and garlic powder. Topped with a perfectly crisp, golden panko breadcrumb crust seasoned with paprika, this dish delivers an ideal balance of creamy and crunchy textures. Perfect for family dinners, potlucks, or holiday spreads, this crowd-pleasing recipe is easy to prepare in just under an hour. Whether served as a main course or a decadent side, this baked macaroni and cheese is sure to become your new go-to comfort classic.
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Recipe Information
Ingredients
- 450 grams elbow macaroni
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 1 cup gruyère cheese, shredded
- 1 cup parmesan cheese, grated
- 1 teaspoon Dijon mustard
- 1 teaspoon garlic powder
- 0.5 teaspoon ground black pepper
- 1 teaspoon salt
- 1 cup panko breadcrumbs
- 2 tablespoons olive oil
- 0.5 teaspoon paprika
Instructions
Preheat your 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 until al dente, according to package instructions. Drain and set aside.
In a large saucepan, melt the butter over medium heat. Add the flour and whisk continuously for 1–2 minutes to form a light roux, being careful not to let it brown.
Gradually whisk in the whole milk and heavy cream, making sure to avoid lumps. Cook the mixture over medium heat, stirring constantly, until slightly thickened, about 5–7 minutes.
Reduce the heat to low. Stir in the sharp cheddar cheese, gruyère cheese, and parmesan cheese, one handful at a time, letting each addition melt completely before adding the next.
Mix in the Dijon mustard, garlic powder, ground black pepper, and salt. Adjust seasoning as needed.
Add the cooked macaroni to the cheese sauce, stirring until the pasta is completely coated in the creamy sauce.
Pour the macaroni and cheese mixture into the prepared baking dish and spread it evenly.
In a small bowl, combine the panko breadcrumbs, olive oil, and paprika. Mix until the breadcrumbs are evenly coated.
Sprinkle the breadcrumb mixture evenly over the top of the macaroni and cheese.
Bake in the preheated oven for 20–25 minutes, or until the top is golden brown and bubbling.
Remove the dish from the oven and let it rest for 5 minutes before serving.
Nutrition Facts
Calories |
953 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.4 g | 68% | |
| Saturated Fat | 30.5 g | 152% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 145 mg | 48% | |
| Sodium | 1157 mg | 50% | |
| Total Carbohydrate | 81.8 g | 30% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 8.7 g | ||
| Protein | 36.0 g | 72% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 754 mg | 58% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 347 mg | 7% | |
*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.
