Excellent Homemade Macaroni and Cheese
Transform your comfort food cravings into reality with this Excellent Homemade Macaroni and Cheese recipe, a rich and creamy twist on a timeless classic. Featuring a velvety cheese sauce made from sharp cheddar, Gruyère, and Parmesan, this dish brings layers of flavor to every bite. The use of whole milk and heavy cream ensures ultra-smooth indulgence, while a touch of smoked paprika and garlic powder enhances the depth of the sauce. Topped with golden, crispy panko breadcrumbs, this baked macaroni and cheese achieves the perfect balance of creamy and crunchy. Quick to prepare in just 45 minutes and perfect for feeding six, it’s a decadent main dish or side that’s ideal for family dinners, holiday gatherings, or cozy weeknight meals. Treat your taste buds to the ultimate comfort food with this unforgettable homemade mac and cheese!
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Recipe Information
Ingredients
- 16 oz Elbow macaroni
- 4 tbsp Unsalted butter
- 4 tbsp All-purpose flour
- 4 cups Whole milk
- 1 cup Heavy cream
- 1.5 tsp Salt
- 0.5 tsp Ground black pepper
- 0.5 tsp Garlic powder
- 0.25 tsp Smoked paprika
- 2 cups (shredded) Sharp cheddar cheese
- 1 cup (shredded) Gruyère cheese
- 0.5 cup (grated) Parmesan cheese
- 1 cup Panko breadcrumbs
- 1 tbsp Olive oil
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Cook the elbow macaroni according to the package instructions, but reduce the cooking time by 1-2 minutes for al dente pasta. Drain and set aside.
In a large saucepan, melt the butter over medium heat. Once melted, whisk in the all-purpose flour and cook for 1-2 minutes to form a roux.
Gradually add the milk and heavy cream to the roux, whisking constantly to combine and prevent lumps. Cook for 5-7 minutes, or until the sauce starts to thicken.
Stir in the salt, ground black pepper, garlic powder, and smoked paprika.
Reduce the heat to low and begin adding the cheeses. Stir in the shredded sharp cheddar, Gruyère, and grated Parmesan a handful at a time, allowing each batch to melt fully before adding the next.
Once the cheese sauce is smooth and creamy, remove it from heat.
Add the drained macaroni to the cheese sauce and mix until the pasta is evenly coated.
Transfer the macaroni and cheese to a greased 9x13-inch baking dish and spread it into an even layer.
In a small bowl, mix the panko breadcrumbs with the olive oil. Sprinkle the breadcrumb mixture evenly over the macaroni and cheese.
Bake in the preheated oven for 20-25 minutes, or until the topping is golden brown and crispy.
Let cool for 5 minutes before serving. Enjoy your Excellent Homemade Macaroni and Cheese!
Nutrition Facts
Calories |
5656 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 313.0 g | 401% | |
| Saturated Fat | 178.6 g | 893% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 913 mg | 304% | |
| Sodium | 7057 mg | 307% | |
| Total Carbohydrate | 468.2 g | 170% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 67.4 g | ||
| Protein | 219.7 g | 439% | |
| Vitamin D | 11.5 mcg | 58% | |
| Calcium | 4637 mg | 357% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 1655 mg | 35% | |
*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.
