Five Cheese Mac N Cheese for Grownups
Elevate your comfort food game with this decadent *Five Cheese Mac N Cheese for Grownups*. Perfectly al dente elbow macaroni is swirled into a rich béchamel sauce infused with a luxurious medley of five gourmet cheeses—sharp cheddar, Gruyère, Parmesan, Fontina, and a bold hint of blue cheese. Cream cheese adds velvety smoothness, while a touch of ground mustard and paprika offer a sophisticated depth of flavor. Topped with crispy, golden panko breadcrumbs for irresistible crunch, this baked mac and cheese is the ultimate weeknight indulgence or crowd-pleasing side dish. Garnished with fresh parsley, it’s comfort food reimagined for the discerning palate.
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Recipe Information
Ingredients
- 16 oz Elbow macaroni
- 6 tbsp Unsalted butter
- 5 tbsp All-purpose flour
- 3 cups Whole milk
- 1 cup Heavy cream
- 4 oz Cream cheese (room temperature)
- 2 cups Sharp cheddar cheese (shredded)
- 1.5 cups Gruyère cheese (shredded)
- 1 cup Parmesan cheese (grated)
- 1 cup Fontina cheese (shredded)
- 0.5 cup Blue cheese (crumbled)
- 1 tsp Ground mustard powder
- 0.5 tsp Paprika
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 1 cup Panko breadcrumbs
- 2 tbsp Olive oil
- 2 tbsp Fresh parsley (chopped, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Cook the elbow macaroni in a large pot of salted boiling water until just al dente, according to the 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 the mixture is golden and bubbly.
Gradually whisk in the milk and heavy cream, making sure there are no lumps. Bring the mixture to a gentle simmer and cook until thickened, about 5-7 minutes.
Reduce the heat to low and stir in the cream cheese until smooth.
Slowly add the shredded cheeses (cheddar, Gruyère, Parmesan, Fontina, and blue cheese) one at a time, stirring constantly after each addition until fully melted and incorporated.
Stir in the ground mustard powder, paprika, salt, and black pepper. Taste the sauce and adjust seasonings if needed.
Add the cooked macaroni to the cheese sauce and stir until evenly coated.
Transfer the mac and cheese mixture to a greased 9x13-inch baking dish and spread evenly.
In a small bowl, mix the panko breadcrumbs with olive oil until evenly coated. Sprinkle the breadcrumb mixture evenly over the mac and cheese.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and crispy.
Remove from the oven and let rest for 5 minutes before serving. Garnish with freshly chopped parsley, if desired. Enjoy!
Nutrition Facts
Calories |
8087 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 517.6 g | 664% | |
| Saturated Fat | 300.0 g | 1500% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 1443 mg | 481% | |
| Sodium | 10921 mg | 475% | |
| Total Carbohydrate | 483.4 g | 176% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 60.4 g | ||
| Protein | 358.5 g | 717% | |
| Vitamin D | 10.7 mcg | 54% | |
| Calcium | 8431 mg | 649% | |
| Iron | 24.7 mg | 137% | |
| Potassium | 2350 mg | 50% | |
*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.
