Company Macaroni and Cheese
Indulge in the ultimate comfort food upgrade with this decadent 'Company Macaroni and Cheese' recipe. Perfectly al dente elbow macaroni is smothered in a rich, creamy sauce made from a trio of cheeses—sharp cheddar, nutty Gruyere, and savory Parmesan—infused with Dijon mustard and a hint of paprika for extra depth of flavor. Topped with crispy, golden panko breadcrumbs, this oven-baked dish achieves the perfect balance of creamy and crunchy. Whether you're hosting a dinner party or enjoying a cozy family meal, this show-stopping macaroni and cheese is sure to impress. It’s a luxurious take on a classic favorite, made to please a crowd!
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Recipe Information
Ingredients
- 16 oz elbow macaroni
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 3 cups cheddar cheese, shredded
- 1.5 cups Gruyere cheese, shredded
- 0.5 cups Parmesan cheese, grated
- 2 tsp Dijon mustard
- 1 tsp paprika
- 1 tsp salt
- 0.5 tsp black pepper
- 1 cup panko breadcrumbs
- 1 tbsp olive oil
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
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 medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for about 1 minute, stirring constantly, to create a roux.
Gradually whisk in the milk and heavy cream, ensuring there are no lumps. Continue to cook, stirring often, until the mixture thickens, about 5–7 minutes.
Reduce heat to low and stir in the cheddar, Gruyere, and Parmesan cheeses. Mix until the cheeses have melted completely and the sauce is smooth.
Add the Dijon mustard, paprika, salt, and black pepper to the cheese sauce, stirring well to combine.
In a large mixing bowl, combine the cooked macaroni with the cheese sauce. Mix until the macaroni is evenly coated.
Pour the macaroni and cheese mixture into the prepared baking dish, spreading it out into an even layer.
In a small bowl, combine the panko breadcrumbs with the olive oil. Mix until the breadcrumbs are evenly coated, then sprinkle them over the macaroni and cheese.
Bake the dish in the preheated oven for 20–25 minutes, or until the top is golden brown and crispy.
Let the macaroni and cheese rest for 5–10 minutes before serving. Enjoy!
Nutrition Facts
Calories |
6038 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 351.9 g | 451% | |
| Saturated Fat | 201.9 g | 1010% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 1032 mg | 344% | |
| Sodium | 7338 mg | 319% | |
| Total Carbohydrate | 458.9 g | 167% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 55.3 g | ||
| Protein | 247.8 g | 496% | |
| Vitamin D | 10.8 mcg | 54% | |
| Calcium | 5405 mg | 416% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 1689 mg | 36% | |
*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.
