Four Cheese Macaroni Supreme Bake
Experience the ultimate comfort food upgrade with this Four Cheese Macaroni Supreme Bake, a decadent fusion of creamy, cheesy goodness and crispy, golden perfection. Featuring elbow macaroni enveloped in a luscious sauce made from a rich blend of cheddar, mozzarella, Gruyere, and Parmesan, this oven-baked masterpiece is elevated further with a flavorful breadcrumb topping kissed with smoked paprika and Parmesan. Perfectly crisped and bubbling from the oven, this dish combines the nostalgic flavors of classic mac and cheese with a gourmet twist for a crowd-pleasing dinner or holiday side dish. Ready in under an hour, it’s a must-try for cheese lovers craving a hearty, indulgent meal.
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Recipe Information
Ingredients
- 450 g Elbow macaroni
- 4 tbsp Butter
- 4 tbsp All-purpose flour
- 3 cups Whole milk
- 1 cup Heavy cream
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Smoked paprika
- 1 tsp Salt
- 0.5 tsp Ground black pepper
- 2 cups Cheddar cheese, shredded
- 1.5 cups Mozzarella cheese, shredded
- 1.5 cups Gruyere cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 1 cup Panko bread crumbs
- 2 tbsp Olive oil
- 2 tbsp Fresh parsley, chopped (optional)
Instructions
Preheat your oven to 180°C (350°F). Lightly grease a 9x13-inch baking dish and set aside.
Bring a large pot of salted water to a boil. Cook the elbow macaroni according to the package instructions until al dente. 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, stirring constantly, to form a roux.
Gradually whisk in the whole milk and heavy cream, ensuring there are no lumps. Cook the mixture, stirring constantly, until it thickens and begins to bubble, about 5-7 minutes.
Add garlic powder, onion powder, smoked paprika, salt, and black pepper to the sauce. Stir to combine.
Lower the heat to medium-low and gradually stir in the shredded cheddar cheese, mozzarella cheese, and Gruyere cheese. Stir until all the cheese is melted and the sauce is smooth.
Add the cooked macaroni to the cheese sauce and mix until the macaroni is thoroughly coated.
Pour the macaroni and cheese mixture into the prepared baking dish. Spread it out evenly.
In a small bowl, combine the panko bread crumbs, grated Parmesan cheese, and olive oil. Mix well to coat the crumbs.
Sprinkle the bread crumb mixture evenly over the macaroni and cheese.
Bake in the preheated oven for 20-25 minutes or until the topping is golden brown and crispy.
Remove from the oven and let sit for 5 minutes before serving. Garnish with chopped fresh parsley if desired.
Nutrition Facts
Calories |
1045 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.8 g | 78% | |
| Saturated Fat | 34.4 g | 172% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 164 mg | 55% | |
| Sodium | 1326 mg | 58% | |
| Total Carbohydrate | 83.5 g | 30% | |
| Dietary Fiber | 3.8 g | 13% | |
| Total Sugars | 8.3 g | ||
| Protein | 43.1 g | 86% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 981 mg | 75% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 370 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.
