Favorite Mac Cheese Oamc
Indulge in the ultimate comfort food with this Favorite Mac & Cheese OAMC (Once-A-Month Cooking) recipe, a rich and creamy classic perfect for family dinners or make-ahead meals. This homemade mac and cheese combines al dente elbow macaroni with a velvety cheese sauce made from sharp cheddar, mozzarella, and Parmesan cheeses, enhanced with a hint of Dijon mustard and a dash of paprika for extra depth of flavor. Topped with crunchy, golden panko breadcrumbs, this dish is irresistibly satisfying. Designed for convenience, this recipe can be baked fresh or frozen for later, making it an excellent meal prep option for busy weeks. Whether for a quick reheated meal or a comforting homemade feast, this decadent mac and cheese is guaranteed to be your new go-to favorite.
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Recipe Information
Ingredients
- 16 ounces elbow macaroni
- 6 tablespoons salted butter
- 6 tablespoons all-purpose flour
- 4 cups whole milk
- 1 cup heavy cream
- 3 cups shredded sharp cheddar cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 teaspoon Dijon mustard
- 0.5 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 cup panko breadcrumbs
- 2 tablespoons olive oil
Instructions
Bring a large pot of salted water to a boil. Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
Slowly pour in the whole milk and heavy cream while continuously whisking to avoid lumps. Cook for 4-5 minutes, until the mixture thickens to a creamy consistency.
Reduce the heat to low. Stir in the shredded cheddar, mozzarella, and Parmesan cheeses, one handful at a time, until fully melted and smooth.
Add the Dijon mustard, paprika, salt, and pepper. Stir to combine.
Fold the cooked macaroni into the cheese sauce, ensuring each piece is evenly coated.
Preheat the oven to 375°F (190°C). If freezing for later, skip baking and proceed to portioning.
Transfer the mac and cheese into greased baking dishes or disposable aluminum pans if intended for freezing.
In a small bowl, mix the panko breadcrumbs with olive oil until evenly coated. Sprinkle the mixture over the top of the mac and cheese in each dish.
Bake uncovered for 15-20 minutes, or until the top is golden brown and crispy. If freezing, cover unbaked dishes with aluminum foil and freeze.
To reheat frozen mac and cheese, thaw in the refrigerator overnight. Bake at 375°F (190°C) for 25-30 minutes, or until bubbly and heated through.
Serve hot and enjoy your favorite mac and cheese dish!
Nutrition Facts
Calories |
856 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.3 g | 64% | |
| Saturated Fat | 29.2 g | 146% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 140 mg | 47% | |
| Sodium | 1132 mg | 49% | |
| Total Carbohydrate | 65.9 g | 24% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 8.1 g | ||
| Protein | 34.7 g | 69% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 777 mg | 60% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 255 mg | 5% | |
*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.
