Four Cheese Macaroni with Curry Crunch
Indulge in a bold twist on a classic comfort food with this Four Cheese Macaroni with Curry Crunch! This creamy baked mac and cheese recipe is loaded with a luscious blend of sharp cheddar, Gruyère, Parmesan, and Fontina cheeses, creating a rich, velvety sauce that perfectly coats al dente elbow macaroni. But the pièce de résistance is the irresistible curry-spiced panko breadcrumb topping, which adds a golden, crispy layer bursting with warm, aromatic flavor and a touch of fresh parsley for a bright finish. Ready in under an hour, this unique variation of macaroni and cheese is an ideal choice for family dinners, potlucks, or as a standout side dish. Elevate your pasta game with the perfect balance of creamy, cheesy goodness and a crunchy, flavorful kick!
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Recipe Information
Ingredients
- 500 g Elbow macaroni
- 4 tbsp Salted butter
- 3 tbsp All-purpose flour
- 3 cups Whole milk
- 1 cup Heavy cream
- 2 cups Sharp cheddar cheese (shredded)
- 1 cup Gruyère cheese (shredded)
- 0.5 cup Parmesan cheese (grated)
- 1 cup Fontina cheese (shredded)
- 1 tsp Ground mustard
- 1 tsp Salt
- 0.5 tsp Freshly ground black pepper
- 1 cup Panko breadcrumbs
- 2 tbsp Olive oil
- 1.5 tsp Curry powder
- 2 tbsp Fresh parsley (chopped)
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Cook the elbow macaroni until al dente, according to package instructions. Drain, rinse with cold water, and set aside.
In a medium saucepan, melt 4 tbsp of salted butter over medium heat. Add the flour and whisk constantly to form a roux. Cook for about 1-2 minutes, ensuring the mixture doesn’t brown.
Gradually add the milk and heavy cream to the roux while whisking continuously. Cook over medium heat until the mixture thickens, about 5-6 minutes.
Reduce the heat to low and stir in the shredded cheddar, Gruyère, Parmesan, and Fontina cheeses. Add the ground mustard, salt, and black pepper. Stir until the cheese sauce is smooth and well combined.
Combine the cooked macaroni and cheese sauce in a large mixing bowl, stirring to coat the pasta evenly.
Transfer the macaroni and cheese mixture to a greased 9x13-inch baking dish, spreading it out evenly.
In a small skillet, heat 2 tbsp of olive oil over medium heat. Add the panko breadcrumbs and curry powder, stirring frequently, until the breadcrumbs are golden and toasted, about 2-3 minutes. Remove from heat and stir in the chopped parsley.
Sprinkle the curry panko mixture evenly over the top of the macaroni and cheese in the baking dish.
Bake in the preheated oven for 15-20 minutes, or until the top is golden and bubbling.
Remove from the oven and allow to cool for 5 minutes before serving.
Garnish with additional parsley if desired and serve warm.
Nutrition Facts
Calories |
6439 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 366.2 g | 469% | |
| Saturated Fat | 209.8 g | 1049% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 1013 mg | 338% | |
| Sodium | 9295 mg | 404% | |
| Total Carbohydrate | 492.8 g | 179% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 57.3 g | ||
| Protein | 268.4 g | 537% | |
| Vitamin D | 10.7 mcg | 54% | |
| Calcium | 5802 mg | 446% | |
| Iron | 26.3 mg | 146% | |
| Potassium | 1753 mg | 37% | |
*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.
