Extreme Mac and Cheese
Indulge in the ultimate comfort food experience with this Extreme Mac and Cheese recipe, a show-stopping blend of creamy, cheesy decadence and irresistible crunch. Featuring a trio of sharp cheddar, velvety Gouda, and savory Parmesan, this dish turns classic mac and cheese into a gourmet masterpiece. The luscious, velvety cheese sauce is elevated with hints of paprika, garlic, and dry mustard powder, while crispy bacon and toasted panko breadcrumbs add layers of flavor and texture. Perfectly baked to golden, bubbling perfection, this crowd-pleaser is ideal for family dinners or special occasions. Garnish with fresh parsley and extra bacon for a stunning presentation that will leave everyone coming back for seconds.
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Recipe Information
Ingredients
- 16 oz elbow macaroni
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 1 cup Gouda cheese, shredded
- 1 cup Parmesan cheese, grated
- 1 tsp dry mustard powder
- 1 tsp garlic powder
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp paprika
- 1 cup bacon, cooked and crumbled
- 1.5 cups panko breadcrumbs
- 2 tbsp unsalted butter (for breadcrumbs)
- 2 tbsp fresh parsley, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
Cook the elbow macaroni according to the package instructions until just al dente. Drain and set aside.
In a large saucepan, melt 4 tablespoons of butter over medium heat. Once melted, whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux.
Gradually pour in the milk and heavy cream, whisking constantly to prevent lumps. Cook the mixture for 3-4 minutes or until thickened.
Lower the heat to medium-low and stir in the sharp cheddar, Gouda, and Parmesan cheeses, one handful at a time, until smooth and creamy.
Season the cheese sauce with dry mustard powder, garlic powder, salt, black pepper, and paprika. Stir well.
Add the cooked macaroni to the cheese sauce, mixing carefully to coat the pasta evenly.
Fold in the crumbled bacon, reserving a small amount for garnish if desired.
Pour the macaroni and cheese mixture into the prepared baking dish, spreading it evenly.
In a small skillet, melt 2 tablespoons of butter over medium heat. Add the panko breadcrumbs and toast for 2-3 minutes until golden brown. Remove from heat.
Sprinkle the toasted breadcrumbs over the macaroni and cheese, covering the top evenly.
Bake the dish in the preheated oven for 20 minutes, or until bubbling and golden on top.
Remove from the oven and let it cool for 5 minutes before serving.
Garnish with fresh parsley and reserved bacon crumbles, if desired. Serve hot.
Nutrition Facts
Calories |
839 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.9 g | 61% | |
| Saturated Fat | 27.0 g | 135% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 138 mg | 46% | |
| Sodium | 1340 mg | 58% | |
| Total Carbohydrate | 68.0 g | 25% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 7.2 g | ||
| Protein | 34.4 g | 69% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 551 mg | 42% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 366 mg | 8% | |
*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.
