Classic Baked Mac & Cheese
Indulge in the ultimate comfort food with this **Classic Baked Mac & Cheese** recipe, a rich and creamy dish guaranteed to satisfy your cravings. Featuring tender elbow macaroni enveloped in a luxurious, homemade cheese sauce made with sharp cheddar and gruyère, this recipe takes mac and cheese to gourmet heights. The golden, crunchy topping, a delightful mix of Panko breadcrumbs, parmesan cheese, and a touch of olive oil, adds the perfect contrast to the velvety pasta. With a prep time of just 20 minutes and a bubbly, golden finish from the oven, this **baked macaroni and cheese** is ideal for family dinners, potlucks, or any occasion calling for comfort and flavor. Serve it piping hot and watch it disappear in minutes!
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Recipe Information
Ingredients
- 500 grams elbow macaroni
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3 cups milk
- 1 cup heavy cream
- 3 cups sharp cheddar cheese, grated
- 1 cup gruyère cheese, grated
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon paprika
- 1 cup Panko breadcrumbs
- 0.5 cup parmesan cheese, grated
- 2 tablespoons olive oil
Instructions
Preheat the oven to 350°F (175°C).
Cook the elbow macaroni in a large pot of boiling salted water until just al dente. Drain and set aside.
In a large saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1 minute, stirring constantly to form a roux.
Gradually whisk in the milk and heavy cream, ensuring no lumps form. Bring the mixture to a simmer and cook until thickened, about 2-3 minutes.
Remove the pan from heat and stir in the cheddar and gruyère cheeses until melted and the sauce is smooth.
Season the cheese sauce with salt, black pepper, and paprika.
Combine the cooked macaroni with the cheese sauce, stirring to coat the pasta evenly.
Transfer the macaroni and cheese to a buttered 2-quart baking dish.
In a small bowl, combine the Panko breadcrumbs, parmesan cheese, and olive oil, mixing until the crumbs are evenly coated.
Sprinkle the breadcrumb mixture evenly over the top of the macaroni and cheese.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the cheese is bubbly.
Allow to cool slightly before serving. Enjoy your homemade baked mac and cheese!
Nutrition Facts
Calories |
6030 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 338.9 g | 434% | |
| Saturated Fat | 190.7 g | 954% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 930 mg | 310% | |
| Sodium | 6714 mg | 292% | |
| Total Carbohydrate | 489.2 g | 178% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 57.7 g | ||
| Protein | 239.2 g | 478% | |
| Vitamin D | 10.0 mcg | 50% | |
| Calcium | 4927 mg | 379% | |
| Iron | 24.3 mg | 135% | |
| Potassium | 1657 mg | 35% | |
*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.
