Easy Homemade Tastin Macaroni and Cheese
Get ready to indulge in the ultimate comfort food with this Easy Homemade Tastin’ Macaroni and Cheese! Made with a creamy trifecta of sharp cheddar, Gouda, and Parmesan cheeses, this recipe elevates traditional mac and cheese to gourmet status with its rich, velvety sauce. A hint of ground mustard and paprika adds a subtle depth of flavor, while optional panko breadcrumbs baked to golden perfection deliver a satisfying crunch. With just 15 minutes of prep time and simple, familiar ingredients, this dish is perfect for weeknight dinners or casual gatherings. Serve it straight from the stovetop for a classic creamy experience or bake it for that irresistible crispy topping—either way, it’s a crowd-pleaser!
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Recipe Information
Ingredients
- 2 cups elbow macaroni
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 1 cup Gouda cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon ground mustard
- 0.25 teaspoon paprika
- 1 cup panko breadcrumbs (optional, for topping)
- 1 tablespoon olive oil or melted butter (for breadcrumbs)
Instructions
Bring a large pot of salted water to a boil. Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
In a large saucepan over medium heat, melt the butter. Once melted, sprinkle the flour over the butter and whisk constantly for 1-2 minutes to create a smooth roux.
Gradually pour in the milk and cream while whisking constantly to avoid lumps. Cook the mixture for 4-5 minutes, or until it thickens slightly.
Lower the heat to medium-low and slowly add the cheddar cheese, Gouda cheese, and Parmesan cheese. Stir constantly until the cheese is fully melted and the sauce is smooth.
Season the cheese sauce with salt, black pepper, ground mustard, and paprika. Mix well to combine, and taste the sauce to adjust seasonings if necessary.
Add the cooked macaroni to the cheese sauce and gently fold until all the pasta is evenly coated.
If adding breadcrumbs, preheat the oven to 375°F (190°C) and transfer the macaroni and cheese to a greased 9x13-inch baking dish. Toss the panko breadcrumbs with the olive oil or melted butter, then sprinkle evenly over the top. Bake for 10-12 minutes, or until the breadcrumbs are golden brown and crispy.
Serve the macaroni and cheese warm, garnished with additional Parmesan cheese or fresh herbs if desired. Enjoy!
Nutrition Facts
Calories |
4417 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 285.0 g | 365% | |
| Saturated Fat | 167.1 g | 836% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 823 mg | 274% | |
| Sodium | 6354 mg | 276% | |
| Total Carbohydrate | 294.4 g | 107% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 34.7 g | ||
| Protein | 159.5 g | 319% | |
| Vitamin D | 7.2 mcg | 36% | |
| Calcium | 3502 mg | 269% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 1236 mg | 26% | |
*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.
