Deadly Macaroni and Cheese
Dive into the ultimate comfort food experience with this indulgent *Deadly Macaroni and Cheese* recipe, a decadent twist on the classic dish. Featuring a velvety three-cheese blend of sharp cheddar, Gruyere, and Parmesan, each bite is a luxurious explosion of creamy, cheesy goodness. The savory layers are enhanced with a perfectly spiced roux infused with ground mustard and paprika, coating every elbow macaroni in rich, flavorful perfection. Topped with golden, garlicky panko breadcrumbs for irresistible crunch, this oven-baked masterpiece is ideal for hearty family dinners, special gatherings, or when you simply need to treat yourself. Ready in just 45 minutes, this gourmet macaroni and cheese is your go-to for indulgence with a crispy, bubbling finish. Perfect for keyword searches like "creamy macaroni and cheese," "gourmet baked mac and cheese," and "cheesy comfort food recipes."
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Recipe Information
Ingredients
- 16 oz Elbow macaroni
- 6 tbsp Unsalted butter
- 5 tbsp All-purpose flour
- 4 cups Whole milk
- 1 cup Heavy cream
- 3 cups Sharp cheddar cheese (shredded)
- 2 cups Gruyere cheese (shredded)
- 1 cup Parmesan cheese (grated)
- 1 tsp Ground mustard
- 0.5 tsp Paprika
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1.5 cups Panko breadcrumbs
- 2 tbsp Olive oil
- 0.5 tsp Garlic powder
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set it aside.
Bring a large pot of salted water to a boil. Cook the elbow macaroni until al dente according to the package instructions. Drain and set aside.
In a large saucepan, melt 4 tablespoons of butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes to form a roux, stirring constantly.
Slowly pour in the milk and heavy cream, whisking continuously to prevent lumps. Continue cooking until the mixture thickens, about 5-7 minutes.
Reduce the heat to low and stir in the sharp cheddar, Gruyere, and Parmesan cheeses one handful at a time until fully melted and creamy.
Add the ground mustard, paprika, salt, and black pepper. Stir to combine and adjust seasoning to taste.
Fold the cooked macaroni into the cheese sauce and mix until evenly coated. Pour the macaroni mixture into the prepared baking dish.
In a small skillet, combine the panko breadcrumbs, olive oil, garlic powder, and the remaining 2 tablespoons of butter. Toast over medium heat until golden brown and fragrant.
Sprinkle the toasted breadcrumbs evenly over the macaroni and cheese.
Bake in the preheated oven for 20-25 minutes, or until the top is bubbly and golden brown.
Remove from oven and let cool for 5 minutes before serving.
Nutrition Facts
Calories |
7685 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 469.3 g | 602% | |
| Saturated Fat | 267.5 g | 1338% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 1334 mg | 445% | |
| Sodium | 9594 mg | 417% | |
| Total Carbohydrate | 505.9 g | 184% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 68.8 g | ||
| Protein | 351.0 g | 702% | |
| Vitamin D | 13.7 mcg | 69% | |
| Calcium | 8281 mg | 637% | |
| Iron | 25.2 mg | 140% | |
| Potassium | 2336 mg | 50% | |
*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.
