Dads Favorite Mac and Cheese
Creamy, cheesy, and irresistibly comforting, Dad’s Favorite Mac and Cheese takes your classic comfort food to the next level with its velvety cheese sauce and crispy, golden breadcrumb topping. Made with tender elbow macaroni, a luscious blend of sharp cheddar and parmesan, and a hint of Dijon mustard and paprika for a flavorful twist, this baked mac and cheese recipe is the ultimate crowd-pleaser. Topped with crunchy panko breadcrumbs infused with garlic and olive oil, it’s baked to bubbling perfection in under 30 minutes, making it a quick yet indulgent dish for weeknight dinners or special family gatherings. Garnish with a sprinkle of fresh parsley for a pop of color and serve this creamy delight straight out of the oven—sure to become a favorite at every table.
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Recipe Information
Ingredients
- 16 ounces elbow macaroni
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 4 cups sharp cheddar cheese, shredded
- 1 cup parmesan cheese, grated
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 teaspoons paprika
- 1 cup panko breadcrumbs
- 1 tablespoon olive oil
- 0.5 teaspoons garlic powder
- 2 tablespoons parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
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. Add the flour and whisk continuously for 1–2 minutes to create a roux.
Slowly pour in the milk and heavy cream, whisking constantly to avoid lumps. Cook the mixture for 3–4 minutes until it thickens slightly.
Stir in the sharp cheddar cheese and parmesan cheese, one handful at a time, allowing each to melt completely before adding the next.
Add the Dijon mustard, salt, black pepper, and paprika. Mix well to combine.
Add the cooked macaroni to the cheese sauce and stir until evenly coated.
Pour the macaroni and cheese mixture into the prepared baking dish, spreading it out evenly.
In a small bowl, combine the panko breadcrumbs, olive oil, garlic powder, and a pinch of salt. 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 top is golden brown and crispy.
Remove from the oven and let it cool for 5 minutes before serving. Garnish with chopped parsley, if desired.
Serve warm and enjoy Dad's favorite mac and cheese!
Nutrition Facts
Calories |
999 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.3 g | 73% | |
| Saturated Fat | 34.4 g | 172% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 166 mg | 55% | |
| Sodium | 1263 mg | 55% | |
| Total Carbohydrate | 82.6 g | 30% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 8.7 g | ||
| Protein | 39.9 g | 80% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 850 mg | 65% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 367 mg | 8% | |
*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.
