Elbows with Four Cheeses
Indulge in the ultimate comfort food with this rich and creamy Elbows with Four Cheeses recipe, a gourmet twist on classic macaroni and cheese. Featuring a velvety blend of sharp cheddar, mozzarella, gruyere, and parmesan, this crowd-pleaser is elevated with a golden, crunchy panko breadcrumb topping. Perfectly cooked elbow macaroni is bathed in a luxurious, homemade cheese sauce infused with hints of garlic and black pepper, then baked to bubbly perfection. Ready in under an hour, this easy yet decadent dish is ideal for family dinners, holiday gatherings, or as a satisfying side. Garnish with fresh parsley for a pop of color and a touch of elegance!
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Recipe Information
Ingredients
- 1 pound elbow macaroni
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 teaspoons garlic powder
- 2 cups sharp cheddar cheese, shredded
- 1.5 cups mozzarella cheese, shredded
- 1 cup gruyere cheese, shredded
- 0.5 cup parmesan cheese, grated
- 0.75 cup panko breadcrumbs
- 1 tablespoon olive oil
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
Bring a large pot of salted water to a boil. Cook the elbow macaroni until al dente, following package instructions. Drain and set aside.
In a large saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly, until the mixture forms a smooth paste (roux).
Gradually whisk in the milk and heavy cream, ensuring there are no lumps. Cook for 3-4 minutes until the mixture thickens slightly.
Stir in the salt, black pepper, and garlic powder. Reduce the heat to low and gradually fold in the cheddar, mozzarella, gruyere, and parmesan cheeses, stirring constantly until the cheeses are fully melted and the sauce is smooth.
Add the cooked macaroni to the cheese sauce, stirring until every piece is evenly coated. Transfer the mixture to the prepared baking dish, spreading it out in an even layer.
In a small bowl, mix the panko breadcrumbs with olive oil. Sprinkle this mixture evenly over the top of the macaroni and cheese.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbling.
Remove from the oven and let cool for 5 minutes before serving. Garnish with fresh parsley if desired.
Nutrition Facts
Calories |
5828 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 329.3 g | 422% | |
| Saturated Fat | 186.4 g | 932% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 991 mg | 330% | |
| Sodium | 7248 mg | 315% | |
| Total Carbohydrate | 451.3 g | 164% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 57.6 g | ||
| Protein | 238.3 g | 477% | |
| Vitamin D | 10.1 mcg | 50% | |
| Calcium | 5275 mg | 406% | |
| Iron | 23.7 mg | 132% | |
| Potassium | 1681 mg | 36% | |
*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.
