Custard Style Macaroni and Cheese
Indulge in the ultimate comfort food experience with this luscious Custard Style Macaroni and Cheese recipe. Unlike traditional mac and cheese, this dish features a rich, velvety custard base made with whole milk, heavy cream, and eggs, ensuring a creamy texture that perfectly coats every bite of tender elbow macaroni. Layers of sharp cheddar and Parmesan cheese deliver bold, savory flavors, while a hint of Dijon mustard and paprika adds a subtle tang and warmth. Topped with buttery, golden panko breadcrumbs, this baked classic strikes the perfect balance of crispy and creamy. Ideal for family dinners, holiday gatherings, or indulgent weeknight meals, this custard-style twist will elevate your mac and cheese game to a whole new level.
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Recipe Information
Ingredients
- 8 ounces elbow macaroni
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 3 units large eggs
- 3 cups sharp cheddar cheese, shredded
- 1 cup Parmesan cheese, grated
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon paprika
- 1 cup panko breadcrumbs
- 2 tablespoons unsalted butter, melted
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13 baking dish with butter or non-stick spray.
Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
In a medium saucepan over medium heat, melt 2 tablespoons of butter. Stir in the flour and cook for 1-2 minutes, stirring constantly, until the mixture is smooth and bubbling.
Gradually whisk in the milk and heavy cream, ensuring there are no lumps. Cook the mixture, stirring frequently, until it begins to thicken, about 5-7 minutes.
In a small bowl, whisk together the eggs. Slowly temper the eggs by adding a small ladle of the hot milk mixture to the eggs while whisking vigorously. Then, whisk the egg mixture back into the saucepan.
Remove the saucepan from the heat and stir in 2 1/2 cups of shredded sharp cheddar cheese and 3/4 cup of grated Parmesan cheese. Add the Dijon mustard, salt, black pepper, and paprika, stirring until the cheese is completely melted and the sauce is smooth.
Combine the cooked macaroni with the cheese custard mixture, ensuring the pasta is well-coated.
Pour the macaroni and cheese mixture into the prepared baking dish and spread it out evenly. Sprinkle the remaining 1/2 cup of cheddar cheese and 1/4 cup of Parmesan cheese over the top.
In a small bowl, mix the panko breadcrumbs with the melted butter. Sprinkle the breadcrumb mixture evenly over the top of the cheese.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the custard is set.
Allow the dish to cool for 5-10 minutes before serving. Enjoy your creamy, custard-style macaroni and cheese!
Nutrition Facts
Calories |
4512 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 296.8 g | 381% | |
| Saturated Fat | 178.2 g | 891% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1421 mg | 474% | |
| Sodium | 6816 mg | 296% | |
| Total Carbohydrate | 263.5 g | 96% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 35.3 g | ||
| Protein | 191.7 g | 383% | |
| Vitamin D | 10.2 mcg | 51% | |
| Calcium | 4002 mg | 308% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 1355 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.
