Easy Gourmet Swiss Mac N Cheese
Elevate classic comfort food with this *Easy Gourmet Swiss Mac N Cheese* recipe, a decadent twist on a beloved favorite. Featuring a velvety cheese sauce made with a trio of Swiss, sharp white cheddar, and Parmesan cheeses, this dish delivers a rich and satisfying flavor profile that’s anything but ordinary. A dash of Dijon mustard adds a subtle tang, while a golden, buttery panko breadcrumb topping brings irresistible crunch. Perfectly cooked al dente macaroni marries effortlessly with the creamy sauce, then bakes to bubbly perfection in just 25 minutes. Quick to prepare and delightfully indulgent, this crowd-pleasing macaroni and cheese is ideal for weeknight dinners, holiday gatherings, or any occasion that calls for gourmet comfort. Serve it hot and garnish with fresh parsley for an elegant finishing touch!
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Recipe Information
Ingredients
- 12 oz Elbow macaroni
- 4 tbsp Unsalted butter
- 3 tbsp All-purpose flour
- 3 cups Whole milk
- 1 cup Heavy cream
- 1 tsp Salt
- 0.5 tsp Ground black pepper
- 1 tbsp Dijon mustard
- 2 cups Grated Swiss cheese
- 1 cup Grated sharp white cheddar cheese
- 0.5 cup Grated Parmesan cheese
- 0.5 cup Panko breadcrumbs
- 1 tbsp Olive oil
- 2 tbsp Chopped fresh parsley (optional, for garnish)
Instructions
Boil a large pot of salted water and cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
Preheat your oven to 375°F (190°C).
In a large saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
Slowly whisk in the whole milk and heavy cream, making sure to smooth out any lumps. Cook for about 5-7 minutes, stirring often, until the mixture thickens.
Stir in the salt, ground black pepper, and Dijon mustard.
Gradually add the Swiss cheese, sharp white cheddar, and Parmesan cheese. Stir until the cheeses are completely melted and the sauce is smooth.
Add the cooked macaroni to the cheese sauce and stir until well coated.
Transfer the mac and cheese to a greased 9x13-inch baking dish.
In a small bowl, mix the panko breadcrumbs with olive oil. Sprinkle the breadcrumbs evenly over the mac and cheese.
Bake in the preheated oven for 15 minutes, or until the breadcrumbs are golden brown and crispy.
Remove from the oven, let cool for a few minutes, and garnish with fresh parsley if desired. Serve hot.
Nutrition Facts
Calories |
4810 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 295.7 g | 379% | |
| Saturated Fat | 163.8 g | 819% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 852 mg | 284% | |
| Sodium | 5121 mg | 223% | |
| Total Carbohydrate | 344.8 g | 125% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 49.2 g | ||
| Protein | 187.0 g | 374% | |
| Vitamin D | 9.9 mcg | 49% | |
| Calcium | 4171 mg | 321% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 1399 mg | 30% | |
*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.
