Festive Macaroni and Cheese
Indulge in the ultimate comfort food with our **Festive Macaroni and Cheese**, a dish that takes classic mac and cheese to an irresistible new level. This holiday-inspired recipe combines a velvety cheese sauce made with sharp cheddar, Gruyère, Parmesan, and a touch of cream cheese, creating rich, creamy perfection in every bite. A hint of smoked paprika and ground mustard adds depth, while optional diced pimientos bring festive flair to the dish. Topped with golden, crispy panko breadcrumbs infused with olive oil and fresh parsley, this oven-baked masterpiece delivers luxurious flavor and texture. Perfect as a celebratory side or a cozy weeknight meal, this recipe is sure to impress family and friends. Ready in under an hour and serving six, it’s a show-stopping yet approachable dish that screams comfort and joy!
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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 Gruyère cheese, shredded
- 1 cup Parmesan cheese, grated
- 4 oz cream cheese
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp smoked paprika
- 0.5 tsp ground mustard
- 1 cup panko breadcrumbs
- 2 tbsp olive oil
- 2 tbsp fresh parsley, chopped
- 0.5 cup diced pimientos (optional)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
Cook the elbow macaroni in a large pot of salted boiling water according to the 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 until lightly golden (this is your roux).
Gradually whisk in the milk and heavy cream, stirring constantly to prevent lumps. Cook until the mixture thickens, about 3-4 minutes.
Lower the heat and stir in the shredded cheddar, Gruyère, Parmesan, cream cheese, salt, pepper, smoked paprika, and ground mustard. Continue stirring until the cheeses melt and the sauce is smooth.
Optional: If you're adding diced pimientos, stir them into the cheese sauce for extra color and flavor.
Add the cooked macaroni to the cheese sauce and mix until evenly coated.
Pour the macaroni and cheese mixture into the prepared baking dish and spread it out evenly.
In a small bowl, mix the panko breadcrumbs with the olive oil and fresh parsley. Sprinkle the breadcrumb mixture evenly over the macaroni and cheese.
Bake in the preheated oven for 20-25 minutes, or until bubbling around the edges and golden brown on top.
Remove from the oven and let rest for 5 minutes before serving. Enjoy the festive flavors of this rich and creamy dish!
Nutrition Facts
Calories |
6100 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 361.3 g | 463% | |
| Saturated Fat | 201.0 g | 1005% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 1006 mg | 335% | |
| Sodium | 7500 mg | 326% | |
| Total Carbohydrate | 474.7 g | 173% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 69.4 g | ||
| Protein | 228.9 g | 458% | |
| Vitamin D | 9.9 mcg | 49% | |
| Calcium | 4650 mg | 358% | |
| Iron | 23.9 mg | 133% | |
| Potassium | 1921 mg | 41% | |
*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.
