Craftier Than Kraft Macaroni and Cheese
Elevate your comfort food game with "Craftier Than Kraft Macaroni and Cheese," a rich and indulgent twist on the classic mac and cheese recipe. Featuring a luscious cheese sauce made with sharp cheddar and nutty Gruyère, this dish is perfectly balanced with a hint of garlic and mustard powders for depth of flavor. A golden, crispy topping of buttery panko breadcrumbs and Parmesan takes it to the next level, all baked to gooey perfection. Quick and easy to prepare in just 35 minutes, this homemade macaroni and cheese is ideal for weeknight dinners or impressing guests at a family gathering. Creamy, crunchy, and irresistibly cheesy, this recipe is destined to become your new go-to for ultimate macaroni and cheese bliss.
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Recipe Information
Ingredients
- 8 ounces Elbow macaroni
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2 cups Whole milk
- 1 cup Heavy cream
- 2 cups Cheddar cheese, sharp, shredded
- 1 cup Gruyère cheese, shredded
- 0.5 teaspoons Garlic powder
- 0.25 teaspoons Mustard powder
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 cup Panko breadcrumbs
- 2 tablespoons Olive oil
- 0.25 cup Parmesan cheese, grated
Instructions
Bring a large pot of salted water to a boil. Cook the elbow macaroni according to package instructions, then 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 make a roux.
Slowly whisk in the milk and heavy cream, ensuring no lumps form. Cook, stirring frequently, until the mixture thickens, about 3-5 minutes.
Reduce the heat to low and stir in the shredded cheddar and Gruyère cheeses, one handful at a time, until fully melted and creamy.
Add garlic powder, mustard powder, salt, and black pepper to the cheese sauce. Stir well to combine.
Fold the cooked macaroni into the cheese sauce, ensuring all pasta is evenly coated. Transfer the mixture to a greased 9x9-inch baking dish.
In a small bowl, combine the panko breadcrumbs, olive oil, and grated Parmesan cheese. Sprinkle this mixture evenly over the macaroni and cheese.
Broil in the oven on high for 3-5 minutes, or until the breadcrumb topping is golden and crispy. Keep a close eye to prevent burning.
Remove from the oven and let rest for 5 minutes before serving. Enjoy your creamy, homemade mac and cheese!
Nutrition Facts
Calories |
4401 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 277.9 g | 356% | |
| Saturated Fat | 157.9 g | 790% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 757 mg | 252% | |
| Sodium | 5702 mg | 248% | |
| Total Carbohydrate | 307.3 g | 112% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 36.2 g | ||
| Protein | 155.1 g | 310% | |
| Vitamin D | 8.5 mcg | 43% | |
| Calcium | 3531 mg | 272% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 1386 mg | 29% | |
*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.
