Fall to Your Knees Macaroni and Cheese
Prepare to indulge in the ultimate comfort food with "Fall to Your Knees Macaroni and Cheese," a velvety, ultra-rich baked pasta dish that's as decadent as it sounds. This gourmet take on a classic features a luscious blend of sharp cheddar, creamy gruyere, tangy parmesan, and buttery colby jack cheeses, melted to perfection and bolstered by cream cheese for an irresistibly smooth texture. A pinch of Dijon mustard and warm spices like garlic powder and paprika enhance every bite with subtle, savory notes. Topped with golden, crispy panko breadcrumbs, each forkful offers a satisfying crunch that complements the creamy interior. Perfect for family dinners, holiday gatherings, or when you simply crave a next-level mac and cheese experience, this dish will have everyone diving in for seconds. With just 20 minutes of prep time and a bubbling finish in the oven, it’s a surefire crowd-pleaser that earns its name!
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Recipe Information
Ingredients
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 1 cup gruyere cheese, shredded
- 1 cup parmesan cheese, shredded
- 1 cup colby jack cheese, shredded
- 8 ounces cream cheese, cubed
- 2 teaspoons Dijon mustard
- 1 teaspoon garlic powder
- 0.5 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup panko breadcrumbs
- 1 tablespoon olive oil
- 2 tablespoons fresh parsley, chopped (optional garnish)
Instructions
Preheat your oven to 375°F (190°C). 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, according to package instructions. Drain and set aside.
In a large saucepan over medium heat, melt the butter. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly, until a smooth roux forms.
Gradually whisk in the whole milk and heavy cream, ensuring the mixture stays smooth. Continue cooking and whisking for 4-5 minutes until the sauce thickens.
Reduce the heat to low and add the shredded cheddar, gruyere, parmesan, and colby jack cheeses, stirring until fully melted and incorporated.
Add the cream cheese cubes, Dijon mustard, garlic powder, paprika, salt, and black pepper. Stir until smooth and creamy. Remove the sauce from heat.
Combine the cooked macaroni with the cheese sauce, mixing gently to coat every noodle.
Pour the macaroni and cheese mixture into the prepared baking dish, spreading it evenly.
In a small bowl, mix the panko breadcrumbs with olive oil until evenly coated. Sprinkle the breadcrumbs over the macaroni and cheese to form a topping.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and crispy.
Remove from the oven and let cool for 5 minutes. Garnish with fresh parsley, if desired, and serve warm.
Nutrition Facts
Calories |
870 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.3 g | 68% | |
| Saturated Fat | 30.9 g | 155% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 156 mg | 52% | |
| Sodium | 1090 mg | 47% | |
| Total Carbohydrate | 64.0 g | 23% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 7.7 g | ||
| Protein | 33.4 g | 67% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 758 mg | 58% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 314 mg | 7% | |
*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.
