Creamy Macaroni Casserole
Indulge in the ultimate comfort food with this Creamy Macaroni Casserole, a rich and velvety twist on classic baked mac and cheese. Featuring tender elbow macaroni smothered in a luxurious homemade cheese sauce made with sharp cheddar and parmesan, this dish is elevated with a golden, crispy panko breadcrumb topping for the perfect textural contrast. A hint of paprika and freshly chopped parsley add warmth and a pop of color, making this casserole as visually stunning as it is delicious. Ideal for family dinners, potlucks, or holiday gatherings, this easy-to-follow recipe is ready in under an hour and guarantees to be a crowd-pleaser. Whether you're searching for hearty comfort food or an irresistible side, this irresistible baked macaroni and cheese casserole is destined to become a new favorite.
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Recipe Information
Ingredients
- 16 ounces elbow macaroni
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 4 cups whole milk
- 1 cup heavy cream
- 3 cups cheddar cheese, shredded
- 1 cup parmesan cheese, grated
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 1 cup panko breadcrumbs
- 1 tablespoon olive oil
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C) and 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 large saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly to create a roux.
Gradually whisk in the whole milk and heavy cream, ensuring there are no lumps. Continue cooking over medium heat until the mixture thickens, about 5-7 minutes.
Reduce the heat to low and stir in the cheddar cheese and parmesan cheese until fully melted and smooth.
Season the cheese sauce with salt, black pepper, and paprika. Taste and adjust seasoning if necessary.
Add the cooked macaroni to the cheese sauce and stir until the pasta is fully coated.
Pour the macaroni and cheese mixture into the prepared baking dish, spreading it out evenly.
In a small bowl, mix the panko breadcrumbs with olive oil until evenly coated. Sprinkle the breadcrumb mixture over the top of the macaroni.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbly.
Remove from the oven and let the casserole sit for 5 minutes before serving.
Optional: Garnish with chopped parsley for added color and flavor before serving.
Nutrition Facts
Calories |
5664 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 315.6 g | 405% | |
| Saturated Fat | 184.4 g | 922% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 921 mg | 307% | |
| Sodium | 6680 mg | 290% | |
| Total Carbohydrate | 469.2 g | 171% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 66.9 g | ||
| Protein | 223.7 g | 447% | |
| Vitamin D | 12.5 mcg | 63% | |
| Calcium | 4526 mg | 348% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 1934 mg | 41% | |
*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.
