Country Kitchen Macaroni Cheese
Indulge in the ultimate comfort food with this Country Kitchen Macaroni Cheese recipe—a rich, creamy twist on a timeless classic. Featuring a velvety cheese sauce made with sharp cheddar, nutty gruyere, and tangy parmesan, every bite is bursting with flavor. The sauce is enriched with a touch of Dijon mustard and paprika, lending a subtle depth that sets this dish apart. Topped with golden, crispy panko breadcrumbs and fresh parsley, this baked macaroni and cheese delivers the perfect balance of creamy and crunchy textures. Ready in under an hour, it’s an easy-to-follow recipe that’s ideal for weeknight dinners or holiday feasts. Treat your family to this irresistible homemade macaroni cheese that’s sure to become a new household favorite!
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Recipe Information
Ingredients
- 450 grams elbow macaroni
- 60 grams unsalted butter
- 40 grams all-purpose flour
- 750 milliliters whole milk
- 250 milliliters heavy cream
- 225 grams sharp cheddar cheese, shredded
- 100 grams gruyere cheese, shredded
- 50 grams parmesan cheese, grated
- 15 grams Dijon mustard
- 5 grams paprika
- 5 grams salt
- 2 grams black pepper
- 100 grams panko breadcrumbs
- 15 milliliters olive oil
- 10 grams fresh parsley, chopped
Instructions
Preheat your oven to 180°C (350°F) and grease a large baking dish with butter or non-stick spray.
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 1-2 minutes to form a smooth paste (roux).
Slowly pour in the milk and heavy cream, whisking constantly to avoid lumps. Cook for 5-7 minutes, stirring often, until the mixture thickens slightly.
Reduce the heat to low and stir in the shredded cheddar, gruyere, and grated parmesan cheese handful by handful, allowing each addition to melt completely before adding the next.
Once the cheese sauce is smooth, stir in the Dijon mustard, paprika, salt, and black pepper. Adjust seasoning to taste.
Add the cooked macaroni to the cheese sauce and stir until the pasta is evenly coated. Transfer the mixture to the prepared baking dish, spreading it out evenly.
In a small bowl, mix the panko breadcrumbs with olive oil and sprinkle this mixture evenly over the top of the macaroni. For an extra touch, sprinkle the chopped parsley over the breadcrumbs.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and crispy.
Remove from the oven and let cool for 5 minutes before serving. Enjoy your Country Kitchen Macaroni Cheese!
Nutrition Facts
Calories |
916 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.6 g | 65% | |
| Saturated Fat | 29.0 g | 145% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 142 mg | 47% | |
| Sodium | 1085 mg | 47% | |
| Total Carbohydrate | 81.7 g | 30% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 8.7 g | ||
| Protein | 33.5 g | 67% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 699 mg | 54% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 355 mg | 8% | |
*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.
