Crunchy Cheeseroni
Get ready to elevate your mac and cheese game with Crunchy Cheeseroni, the ultimate comfort food that combines creamy, cheesy pasta with a golden, crispy panko topping. This baked masterpiece starts with tender elbow macaroni smothered in a rich, velvety cheese sauce made from sharp cheddar and parmesan, perfectly seasoned with a hint of paprika for extra depth. A crunchy topping of olive oil-toasted panko breadcrumbs adds irresistible texture, making every bite a delightful contrast of creamy and crispy. Ready in just 40 minutes, this crowd-pleaser is perfect for family dinners, potlucks, or whenever you’re craving indulgent comfort food. Serve it warm and garnish with fresh parsley for a burst of freshness that ties it all together. Keywords: homemade mac and cheese, baked pasta recipe, crunchy breadcrumb topping, cheesy comfort food.
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Recipe Information
Ingredients
- 8 ounces elbow macaroni
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3 cups whole milk
- 2 cups sharp cheddar cheese, shredded
- 0.5 cups parmesan cheese, grated
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 1 cup panko breadcrumbs
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the elbow macaroni according to the package instructions until al dente, about 7-8 minutes. Drain and set aside.
In a medium saucepan, melt 4 tablespoons of butter over medium heat. Once melted, whisk in the flour to create a roux. Cook for 1 minute, stirring constantly.
Gradually pour the milk into the roux while whisking continuously to avoid lumps. Cook for 3-4 minutes until the sauce thickens slightly.
Remove the saucepan from the heat and stir in the shredded cheddar cheese and grated parmesan until melted and smooth.
Season the cheese sauce with salt, black pepper, and paprika. Adjust seasoning to taste.
Combine the cooked macaroni with the cheese sauce in a large bowl, mixing well to coat all the pasta.
Preheat your oven to 375°F (190°C). Transfer the cheesy macaroni mixture into a greased 9x13-inch baking dish, spreading it evenly.
In a small bowl, combine the panko breadcrumbs with olive oil. Mix well to evenly coat the breadcrumbs, then sprinkle the mixture evenly over the top of the macaroni.
Bake the Crunchy Cheeseroni in the preheated oven for 15-20 minutes or until the topping is golden brown and crispy.
Remove from the oven and let it rest for 5 minutes. Garnish with chopped parsley, if desired, and serve warm.
Nutrition Facts
Calories |
3325 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 189.7 g | 243% | |
| Saturated Fat | 102.0 g | 510% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 492 mg | 164% | |
| Sodium | 5112 mg | 222% | |
| Total Carbohydrate | 274.3 g | 100% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 47.2 g | ||
| Protein | 138.7 g | 277% | |
| Vitamin D | 9.3 mcg | 46% | |
| Calcium | 2999 mg | 231% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 1485 mg | 32% | |
*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.
