Comforting Baked Macaroni and Cheese
Dive into the ultimate comfort food experience with this rich and indulgent Baked Macaroni and Cheese recipe. Made with tender elbow macaroni coated in a velvety sauce featuring a trio of cheeses—sharp cheddar, creamy gouda, and tangy Parmesan—this dish is pure decadence in every bite. A perfectly crisp panko breadcrumb topping adds a delightful crunch to contrast the creamy interior, while subtle hints of paprika and black pepper enhance the flavor profile. Ready in just 45 minutes, this easy-to-follow baked mac and cheese is perfect as a hearty main course or a comforting side dish for family dinners, holiday gatherings, or potlucks. Treat yourself to this classic recipe that’s sure to become a household favorite!
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Recipe Information
Ingredients
- 12 ounces elbow macaroni
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded gouda cheese
- 1 cup grated Parmesan cheese
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
- 0.5 teaspoons paprika
- 1 cup panko breadcrumbs
- 2 tablespoons olive oil or melted butter
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set it aside.
Bring a large pot of salted water to a boil. Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
Gradually whisk in the milk and heavy cream, ensuring there are no lumps. Continue stirring until the mixture thickens and coats the back of a spoon, about 5-7 minutes.
Reduce the heat to low and stir in the cheddar, gouda, and Parmesan cheeses one handful at a time, allowing each to fully melt before adding the next. Add the salt, black pepper, and paprika. Stir until the sauce is smooth.
Add the cooked macaroni to the cheese sauce and stir until well coated.
Transfer the macaroni and cheese mixture to the prepared baking dish, spreading it out evenly.
In a small bowl, mix together the panko breadcrumbs and olive oil or melted butter. 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 bubbly.
Remove from the oven and let the dish cool for 5 minutes before serving.
Nutrition Facts
Calories |
5150 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 317.6 g | 407% | |
| Saturated Fat | 179.3 g | 896% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 903 mg | 301% | |
| Sodium | 6865 mg | 298% | |
| Total Carbohydrate | 365.3 g | 133% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 51.1 g | ||
| Protein | 201.2 g | 402% | |
| Vitamin D | 8.1 mcg | 40% | |
| Calcium | 4292 mg | 330% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 1175 mg | 25% | |
*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.
