Creamy Baked Macaroni and Cheese Not Low Fat
Indulge in the ultimate comfort food with this *Creamy Baked Macaroni and Cheese Not Low Fat*, a decadent, cheese-loaded casserole that’s baked to bubbly perfection. Featuring a luscious blend of sharp cheddar, Gruyere, Parmesan, and cream cheese, combined with whole milk and heavy cream for an ultra-rich sauce, this recipe pulls no punches in delivering maximum creamy goodness. A crunchy golden panko breadcrumb topping adds the perfect textural contrast to every velvety bite. Ready in under an hour, this crowd-pleasing dish is ideal for indulgent family dinners, potlucks, or holiday gatherings. Treat yourself to the creamy, crunchy, and unapologetically indulgent flavors of this baked macaroni and cheese masterpiece!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 16 oz Elbow macaroni
- 6 tbsp Unsalted butter
- 4 tbsp All-purpose flour
- 3 cups Whole milk
- 2 cups Heavy cream
- 4 cups Sharp cheddar cheese, shredded
- 2 cups Gruyere cheese, shredded
- 1 cup Parmesan cheese, grated
- 8 oz Cream cheese, softened
- 1 tsp Salt
- 0.5 tsp Ground black pepper
- 0.5 tsp Ground mustard
- 0.5 tsp Paprika
- 1.5 cups Panko breadcrumbs
- 2 tbsp Unsalted butter (for topping)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set it aside.
Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
In a large saucepan, melt 6 tablespoons of butter over medium heat. Whisk in the flour to create a roux, cooking for 1-2 minutes while stirring constantly until it lightly browns.
Slowly pour in the milk and heavy cream, whisking constantly to prevent lumps. Cook the mixture for 4-5 minutes until it thickens and coats the back of a spoon.
Reduce the heat to low and stir in the shredded sharp cheddar, gruyere, parmesan, and softened cream cheese. Stir until the cheeses are fully melted and the sauce is smooth.
Season the cheese sauce with salt, ground black pepper, ground mustard, and paprika. Stir well to combine.
Add the cooked macaroni to the cheese sauce and mix until the pasta is thoroughly coated.
Pour the macaroni and cheese mixture into the prepared baking dish, spreading it evenly.
In a small bowl, mix the panko breadcrumbs with the remaining 2 tablespoons of melted butter. Sprinkle the breadcrumb mixture evenly over the top of the macaroni and cheese.
Bake in the preheated oven for 20-25 minutes, or until the topping is golden brown and the cheese is bubbly.
Remove the dish from the oven and let it sit for 5 minutes before serving. Enjoy your indulgent, creamy baked macaroni and cheese!
Nutrition Facts
Calories |
8817 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 609.1 g | 781% | |
| Saturated Fat | 366.1 g | 1830% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 1867 mg | 622% | |
| Sodium | 9900 mg | 430% | |
| Total Carbohydrate | 495.2 g | 180% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 65.1 g | ||
| Protein | 326.3 g | 653% | |
| Vitamin D | 12.0 mcg | 60% | |
| Calcium | 7430 mg | 572% | |
| Iron | 26.2 mg | 146% | |
| Potassium | 2063 mg | 44% | |
*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.
