Crackaroni Macaroni and Cheese
Get ready to indulge in pure comfort with Crackaroni Macaroni and Cheese—a rich, ultra-creamy twist on the classic dish that's impossible to resist! This recipe combines tender elbow macaroni with a luscious, velvety cheese sauce made from a blend of sharp cheddar, Monterey Jack, Parmesan, and cream cheese, creating layers of bold, satisfying flavor. A touch of paprika and dry mustard powder adds subtle depth, while a crispy, golden panko breadcrumb topping completes this oven-baked masterpiece. Perfect for family dinners, potlucks, or any time you crave crave-worthy comfort food, this dish is easy to prepare with only 15 minutes of prep time and makes enough to serve six. Whether you're a mac and cheese purist or looking for an upgraded version that'll wow everyone at the table, Crackaroni Macaroni and Cheese is an indulgent crowd-pleaser you’ll want to make again and again.
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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
- 4 oz Cream cheese
- 2 cups Sharp cheddar cheese, shredded
- 1.5 cups Monterey Jack cheese, shredded
- 0.5 cups Parmesan cheese, grated
- 1 tsp Salt
- 0.5 tsp Ground black pepper
- 0.5 tsp Paprika
- 0.25 tsp Dry mustard powder
- 1 cup Panko breadcrumbs
- 2 tbsp Olive oil
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 directions. Drain and set aside.
While the pasta cooks, melt the butter in a medium saucepan over medium heat.
Whisk in the flour and cook for 1-2 minutes, stirring constantly, to make a roux.
Gradually whisk in the milk and heavy cream, ensuring there are no lumps. Cook for 2-3 minutes until the mixture thickens slightly.
Reduce the heat to low and stir in the cream cheese until fully melted.
Add the shredded cheddar, Monterey Jack, and Parmesan cheese, stirring until smooth and creamy.
Season the cheese sauce with salt, pepper, paprika, and mustard powder. Taste and adjust seasoning if needed.
Mix the cooked macaroni into the cheese sauce, ensuring all the pasta is well coated.
Transfer the mixture to a greased 9x13-inch baking dish.
In a small bowl, combine the panko breadcrumbs with olive oil, tossing until evenly coated.
Sprinkle the breadcrumb mixture evenly over the macaroni and cheese.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and crispy.
Let rest for 5 minutes before serving. Enjoy your indulgent Crackaroni Macaroni and Cheese!
Nutrition Facts
Calories |
6073 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 366.9 g | 470% | |
| Saturated Fat | 202.9 g | 1014% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 996 mg | 332% | |
| Sodium | 6623 mg | 288% | |
| Total Carbohydrate | 460.6 g | 167% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 59.5 g | ||
| Protein | 220.0 g | 440% | |
| Vitamin D | 10.2 mcg | 51% | |
| Calcium | 4294 mg | 330% | |
| Iron | 22.5 mg | 125% | |
| Potassium | 1694 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.
