Company Mac and Cheese
Creamy, indulgent, and baked to perfection, Company Mac and Cheese is the ultimate crowd-pleaser that elevates classic comfort food to gourmet status. This recipe combines tender elbow macaroni with a luxurious blend of sharp cheddar, nutty Gruyère, and savory Parmesan cheeses, all enveloped in a velvety béchamel sauce infused with a hint of Dijon mustard and smoked paprika. Topped with golden, crispy panko breadcrumbs sautéed in olive oil for an irresistible crunch, this baked macaroni and cheese is perfect for dinner parties, potlucks, or any occasion that calls for a dish to impress. Ready in under an hour and served straight from the oven, this rich and creamy casserole is comfort food at its finest. Garnish with fresh parsley for a pop of color and enjoy this irresistible side dish or main course that your guests will rave about!
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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
- 8 oz sharp cheddar cheese, shredded
- 4 oz Gruyère cheese, shredded
- 1 cup Parmesan cheese, grated
- 1 tsp Dijon mustard
- 0.5 tsp smoked paprika
- 1 tsp salt
- 0.5 tsp ground black pepper
- 1.5 cups panko breadcrumbs
- 2 tbsp olive oil
- 2 tbsp fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set it aside.
Bring a large pot of salted water to a boil over high heat. Cook the macaroni until al dente, according to the package directions, about 7-8 minutes. Drain and set aside.
In a medium saucepan, melt 4 tablespoons of butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until the mixture is lightly golden to remove the raw flour taste.
Gradually whisk in the milk and cream, ensuring there are no lumps. Cook for 5-7 minutes, stirring frequently, until the mixture thickens slightly.
Reduce the heat to low and stir in the cheddar, Gruyère, and Parmesan cheeses until fully melted and smooth.
Add the Dijon mustard, smoked paprika, salt, and black pepper. Stir to incorporate. Taste and adjust seasoning if necessary.
Combine the cooked macaroni with the cheese sauce, mixing until the pasta is evenly coated. Transfer the mixture to the prepared baking dish and spread it out into an even layer.
In a small skillet, heat the olive oil over medium heat. Add the panko breadcrumbs and stir until they are golden brown and crisp, about 3-4 minutes.
Sprinkle the toasted breadcrumbs evenly over the macaroni and cheese.
Bake in the preheated oven for 20-25 minutes, or until bubbling around the edges and the top is golden brown.
Remove from the oven and let cool for 5 minutes. Optionally, garnish with chopped parsley before serving.
Nutrition Facts
Calories |
5740 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 325.0 g | 417% | |
| Saturated Fat | 178.9 g | 894% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 896 mg | 299% | |
| Sodium | 6984 mg | 304% | |
| Total Carbohydrate | 468.6 g | 170% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 57.1 g | ||
| Protein | 223.8 g | 448% | |
| Vitamin D | 9.9 mcg | 49% | |
| Calcium | 4561 mg | 351% | |
| Iron | 24.0 mg | 133% | |
| Potassium | 1569 mg | 33% | |
*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.
