Down Home Macaroni and Cheese
Get ready to indulge in pure comfort with this Down Home Macaroni and Cheese recipe! Creamy, rich, and packed with layers of cheesy goodness, this classic dish takes comfort food to the next level with a velvety blend of sharp cheddar, Monterey Jack, and cream cheese. A luscious, homemade cheese sauce is infused with Dijon mustard, paprika, and garlic powder for a savory boost, then smothered over tender elbow macaroni. Topped with a crispy, golden layer of panko breadcrumbs and parmesan, this baked macaroni and cheese delivers an irresistible textural contrast in every bite. Perfect as a family dinner, potluck favorite, or cozy side dish, this recipe is a soul-warming crowd-pleaser that’s sure to become a household staple. Serve it straight from the oven and savor the nostalgic charm of true "down home" cooking!
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Recipe Information
Ingredients
- 16 oz elbow macaroni
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 4 cups whole milk
- 3 cups sharp cheddar cheese, shredded
- 2 cups monterey jack cheese, shredded
- 4 oz cream cheese, softened
- 2 tsp Dijon mustard
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp salt
- 0.5 tsp black pepper
- 1 cup panko breadcrumbs
- 0.5 cup parmesan cheese, grated
- 1 tbsp olive oil
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. Add the elbow macaroni and cook according to the package instructions until al dente. Drain and set the pasta aside.
In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a smooth roux.
Gradually whisk in the milk, ensuring the mixture is smooth. Continue whisking and cooking until the sauce thickens, about 5-7 minutes.
Lower the heat and stir in the cheddar cheese, monterey jack cheese, and cream cheese until melted and smooth. Add the Dijon mustard, paprika, garlic powder, salt, and black pepper. Stir to combine.
Remove the cheese sauce from the heat and mix it with the cooked macaroni until the pasta is evenly coated.
Transfer the mac and cheese to the prepared baking dish, spreading it out into an even layer.
In a small mixing bowl, combine the panko breadcrumbs, parmesan cheese, and olive oil. Sprinkle the breadcrumb mixture evenly over the top of the macaroni and cheese.
Bake the dish in the preheated oven for 20-25 minutes, or until the topping is golden brown and crispy.
Remove the macaroni and cheese from the oven and let it cool for 5 minutes before serving. Enjoy your down home macaroni and cheese!
Nutrition Facts
Calories |
6068 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 335.9 g | 431% | |
| Saturated Fat | 203.2 g | 1016% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 946 mg | 315% | |
| Sodium | 8046 mg | 350% | |
| Total Carbohydrate | 519.1 g | 189% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 70.1 g | ||
| Protein | 267.6 g | 535% | |
| Vitamin D | 16.1 mcg | 80% | |
| Calcium | 5939 mg | 457% | |
| Iron | 25.7 mg | 143% | |
| Potassium | 2715 mg | 58% | |
*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.
