Classic Macaroni and Cheese
Indulge in the ultimate comfort food with this Classic Macaroni and Cheese recipe—creamy, rich, and irresistibly cheesy. Featuring a blend of sharp cheddar, Gruyere, and Parmesan cheeses melted into a velvety sauce, this dish takes traditional mac and cheese to a gourmet level. The perfectly cooked elbow macaroni is baked to golden perfection under a crispy panko breadcrumb topping, adding a delightful crunch to every bite. With a hint of paprika and a garnish of fresh parsley, this recipe balances flavor and texture beautifully. Quick to prepare in just 45 minutes and perfect for serving six, it’s an ideal choice for everything from family dinners to holiday gatherings. Get ready to savor this classic baked macaroni and cheese—a timeless dish that’s sure to please any crowd!
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Recipe Information
Ingredients
- 8 ounces Elbow macaroni
- 4 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 2 cups Whole milk
- 1 cup Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Paprika
- 2 cups Sharp cheddar cheese, shredded
- 1 cup Gruyere cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 0.5 cup Panko breadcrumbs
- 1 tablespoon Olive oil
- 1 tablespoon Optional garnish: chopped parsley
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
Bring a large pot of salted water to a boil. Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
In a large saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for about 1-2 minutes, stirring constantly, until the mixture is bubbly and golden.
Gradually whisk in the milk and heavy cream, ensuring no lumps form. Bring the mixture to a gentle simmer, stirring frequently, until it thickens, about 5 minutes.
Season the sauce with salt, black pepper, and paprika. Stir to combine.
Reduce the heat to low and gradually add the shredded cheddar cheese, Gruyere cheese, and Parmesan cheese, one handful at a time, stirring after each addition until fully melted and smooth.
Add the cooked macaroni to the cheese sauce, stirring until the pasta is fully coated and evenly distributed.
Pour the macaroni and cheese mixture into the prepared baking dish. Spread it out evenly.
In a small bowl, mix the panko breadcrumbs with olive oil. Sprinkle the 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 and crispy.
Remove from the oven and let the dish cool for a few minutes before serving. Garnish with chopped parsley if desired.
Serve warm and enjoy your classic macaroni and cheese!
Nutrition Facts
Calories |
4162 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 282.9 g | 363% | |
| Saturated Fat | 163.3 g | 817% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 823 mg | 274% | |
| Sodium | 5725 mg | 249% | |
| Total Carbohydrate | 237.7 g | 86% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 33.5 g | ||
| Protein | 158.2 g | 316% | |
| Vitamin D | 7.2 mcg | 36% | |
| Calcium | 3754 mg | 289% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 1132 mg | 24% | |
*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.
