Company Best Macaroni and Cheese
Elevate comfort food to gourmet status with our Company Best Macaroni and Cheese—a creamy, cheesy masterpiece that's perfect for impressing guests or indulging your family. This recipe features a luscious blend of sharp cheddar, nutty Gruyère, and Parmesan cheeses, melted into a velvety sauce enhanced with a touch of Dijon mustard and a sprinkle of paprika for added depth. Tender elbow macaroni is enveloped in this rich cheese sauce, then baked to perfection under a golden, crispy breadcrumb topping. With a quick 20-minute prep time and a crowd-pleasing presentation, this baked macaroni and cheese is the ultimate dish for any gathering or comforting weeknight dinner. Don’t forget the fresh parsley garnish for a pop of color and flavor!
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Recipe Information
Ingredients
- 16 oz elbow macaroni
- 4 tbsp unsalted butter
- 3 tbsp 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 tsp Dijon mustard
- 0.5 tsp paprika
- 1 tsp salt
- 0.5 tsp black pepper
- 1 cup breadcrumbs
- 1 tbsp olive oil
- 2 tbsp fresh parsley (chopped, optional for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Cook the elbow macaroni in a large pot of salted boiling water according to the package instructions until al dente. Drain and set aside.
In a large saucepan over medium heat, melt the butter. Once melted, whisk in the flour to create a smooth roux. Cook for 1–2 minutes, stirring constantly.
Slowly pour in the milk and heavy cream, whisking continuously to avoid lumps. Bring the mixture to a simmer and cook until it thickens, about 3–5 minutes.
Reduce the heat to low and stir in the shredded cheddar, Gruyère, and Parmesan cheeses until melted and smooth.
Add the Dijon mustard, paprika, salt, and black pepper to the cheese sauce. Stir well to combine.
Mix the cooked macaroni into the cheese sauce, ensuring all the pasta is evenly coated.
Transfer the macaroni and cheese to a greased 9x13-inch baking dish.
In a small bowl, toss the breadcrumbs with olive oil until evenly coated. Sprinkle the breadcrumb mixture evenly over the top of the macaroni.
Bake in the preheated oven for 20 minutes or until the top is golden brown and crispy.
Remove from the oven and let the dish sit for 5 minutes before serving. Garnish with chopped parsley if desired.
Nutrition Facts
Calories |
6418 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 355.5 g | 456% | |
| Saturated Fat | 205.0 g | 1025% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 1010 mg | 337% | |
| Sodium | 10395 mg | 452% | |
| Total Carbohydrate | 501.6 g | 182% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 59.5 g | ||
| Protein | 286.8 g | 574% | |
| Vitamin D | 9.4 mcg | 47% | |
| Calcium | 6332 mg | 487% | |
| Iron | 24.8 mg | 138% | |
| Potassium | 1766 mg | 38% | |
*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.
