Dave Bob Style Mac N Cheese
Indulge in the ultimate comfort food with Dave Bob Style Mac N Cheese—a rich, oven-baked masterpiece that takes classic macaroni and cheese to the next level. This crowd-pleaser combines perfectly cooked elbow macaroni with a velvety cheese sauce made from a luxurious blend of sharp cheddar, gruyère, parmesan, and cream cheese. Enhanced with aromatic paprika and black pepper, it’s topped with buttery, golden panko breadcrumbs for an irresistible crunch. Finished in the oven until bubbly and golden, this creamy, cheesy delight is perfect for weeknight dinners, potlucks, or holiday spreads. Garnish with a sprinkle of fresh parsley for a pop of color, and savor every mouthwatering bite of this restaurant-quality mac and cheese!
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Recipe Information
Ingredients
- 16 oz elbow macaroni
- 6 tbsp unsalted butter
- 0.25 cup all-purpose flour
- 4 cups whole milk
- 1 cup heavy cream
- 3 cups sharp cheddar cheese, shredded
- 2 cups gruyère cheese, shredded
- 1 cup parmesan cheese, grated
- 4 oz cream cheese, softened
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp paprika
- 1 cup panko breadcrumbs
- 2 tbsp unsalted butter (for breadcrumbs)
- 2 tbsp parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish lightly with butter or cooking spray.
Bring a large pot of salted water to a boil. Cook the elbow macaroni according to package instructions, but stop 1-2 minutes short of full doneness to keep the pasta firm. Drain and set aside.
In a large saucepan, melt 6 tablespoons of butter over medium heat. Once melted, stir in the flour and cook for 1-2 minutes, whisking constantly, to create a roux.
Slowly add the whole milk and heavy cream to the roux, whisking constantly to combine. Cook the mixture for about 5-7 minutes until it thickens, but do not let it boil.
Reduce the heat to low. Gradually stir in the shredded sharp cheddar, gruyère, and parmesan cheeses. Add the softened cream cheese as well. Stir until all the cheese is melted and the sauce is smooth.
Season the cheese sauce with salt, black pepper, and paprika. Taste and adjust the seasoning if needed.
Add the cooked macaroni to the cheese sauce and stir until all the pasta is evenly coated.
Pour the macaroni and cheese mixture into the prepared baking dish, spreading it out evenly.
In a small skillet, melt 2 tablespoons of butter over medium heat. Add the panko breadcrumbs and stir to coat them in the butter. Toast the breadcrumbs for 2-3 minutes until they are golden brown.
Sprinkle the toasted breadcrumbs evenly over the top of the mac and cheese in the baking dish.
Bake the dish in the preheated oven for 15-20 minutes, or until the top is golden brown and the cheese is bubbly.
Remove the mac and cheese from the oven and let it rest for 5 minutes before serving.
Optional: Garnish with chopped parsley before serving for a touch of color and freshness.
Nutrition Facts
Calories |
7226 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 460.3 g | 590% | |
| Saturated Fat | 274.7 g | 1374% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 1409 mg | 470% | |
| Sodium | 8654 mg | 376% | |
| Total Carbohydrate | 476.3 g | 173% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 71.0 g | ||
| Protein | 295.4 g | 591% | |
| Vitamin D | 14.1 mcg | 70% | |
| Calcium | 6810 mg | 524% | |
| Iron | 24.0 mg | 133% | |
| Potassium | 2200 mg | 47% | |
*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.
