Crusty Macaroni and Cheese
Indulge in the ultimate comfort food with this Crusty Macaroni and Cheese—a decadent, homestyle classic elevated with rich layers of melty sharp cheddar, nutty Gruyère, and savory Parmesan cheeses. This recipe features perfectly cooked elbow macaroni bathed in a velvety cheese sauce, seasoned with a hint of paprika for extra depth, and crowned with a golden, crispy panko breadcrumb topping for irresistible texture. With its creamy interior and crunchy crust, this baked delight is perfect for family dinners, potlucks, or special occasions. Ready in under an hour, it’s a crowd-pleaser that’s as easy to prepare as it is enjoyable to devour. Serve it straight from the oven, garnished with fresh parsley for a pop of color, and savor the perfect balance of comfort and sophistication.
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Recipe Information
Ingredients
- 400 grams Elbow macaroni
- 4 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 3 cups Whole milk
- 1 cup Heavy cream
- 2 cups Sharp cheddar cheese, shredded
- 1 cup Gruyère cheese, shredded
- 1 cup Parmesan cheese, grated
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 0.5 teaspoons Paprika
- 1 cup Panko breadcrumbs
- 2 tablespoons Olive oil
- 2 tablespoons Fresh parsley, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set it aside.
Bring a large pot of salted water to a boil and 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 to form a roux.
Gradually add the milk and heavy cream to the roux, whisking constantly to avoid lumps. Continue cooking for 3-4 minutes, or until the mixture thickens slightly.
Reduce the heat to low and stir in the cheddar, Gruyère, and Parmesan cheeses, one handful at a time, until fully melted and smooth.
Season the cheese sauce with salt, black pepper, and paprika. Taste and adjust seasoning as needed.
Add the cooked macaroni to the cheese sauce and fold gently to coat all the pasta evenly. Transfer the mixture to the prepared baking dish.
In a small bowl, combine the panko breadcrumbs, olive oil, and a pinch of salt. Mix well and sprinkle the breadcrumb mixture evenly over the macaroni.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and crispy.
Remove from the oven and let cool for 5 minutes before serving. Garnish with fresh parsley if desired.
Nutrition Facts
Calories |
917 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.2 g | 68% | |
| Saturated Fat | 30.3 g | 151% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 145 mg | 48% | |
| Sodium | 1140 mg | 50% | |
| Total Carbohydrate | 74.4 g | 27% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 8.4 g | ||
| Protein | 34.7 g | 69% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 753 mg | 58% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 341 mg | 7% | |
*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.
