Classic Creamy Macaroni and Cheese
Indulge in the ultimate comfort food with this **Classic Creamy Macaroni and Cheese** recipe, a timeless dish perfect for weeknight dinners or special gatherings. Featuring tender elbow macaroni coated in a luscious cheese sauce made from sharp cheddar, Gruyère, whole milk, and a touch of heavy cream, this recipe delivers rich, velvety goodness in every bite. A hint of ground mustard and paprika adds depth to the flavor, while a crispy topping of buttery panko breadcrumbs and parmesan cheese provides the perfect textural contrast. Quick to prepare and baked to golden perfection, this homemade macaroni and cheese is sure to become a family favorite that rivals any boxed version. Whether you're feeding a crowd or indulging in some solo comfort, this dish is cozy, satisfying, and irresistibly creamy!
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Recipe Information
Ingredients
- 400 grams elbow macaroni
- 60 grams butter
- 60 grams all-purpose flour
- 720 milliliters whole milk
- 240 milliliters heavy cream
- 250 grams sharp cheddar cheese, shredded
- 150 grams Gruyère cheese, shredded
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon ground mustard
- 0.5 teaspoon paprika
- 60 grams panko breadcrumbs
- 30 grams parmesan cheese, grated
Instructions
Preheat your oven to 350°F (175°C).
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente, about 7-8 minutes.
Drain the macaroni and set aside.
In a large saucepan, melt the butter over medium heat.
Whisk in the flour and cook for about 1 minute, ensuring it doesn't brown.
Gradually add the milk and heavy cream, whisking continuously until smooth.
Bring the mixture to a gentle simmer and continue to stir for about 6-8 minutes until it thickens.
Remove the saucepan from the heat and add the sharp cheddar and Gruyère cheese, stirring until completely melted.
Add salt, black pepper, ground mustard, and paprika to the sauce.
Combine the cooked macaroni with the cheese sauce, making sure all the pasta is well coated.
Transfer the macaroni and cheese mixture into a greased 9x13 inch baking dish.
In a small bowl, combine the panko breadcrumbs and grated parmesan cheese.
Sprinkle the breadcrumb mixture evenly over the mac and cheese.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the cheese is bubbling.
Allow to cool for a few minutes before serving.
Nutrition Facts
Calories |
5422 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 300.8 g | 386% | |
| Saturated Fat | 175.7 g | 878% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 929 mg | 310% | |
| Sodium | 6634 mg | 288% | |
| Total Carbohydrate | 445.3 g | 162% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 54.9 g | ||
| Protein | 214.4 g | 429% | |
| Vitamin D | 10.6 mcg | 53% | |
| Calcium | 4526 mg | 348% | |
| Iron | 22.6 mg | 126% | |
| Potassium | 1609 mg | 34% | |
*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.
