Full Cool Macaroni and Cheese
Indulge in ultimate comfort food with this "Full Cool Macaroni and Cheese" recipe, a creamy, cheesy masterpiece that takes a beloved classic to the next level. Featuring tender elbow macaroni enveloped in a luxurious sauce made with sharp cheddar and Gruyere cheeses, this dish is elevated further with a perfectly golden, crunchy panko-Parmesan topping. The combination of whole milk, heavy cream, and a touch of ground mustard and paprika creates a velvety texture and deep flavor that’s irresistibly rich. Ready in just under 40 minutes, this baked mac and cheese strikes the perfect balance between cozy homemade vibes and gourmet appeal, making it an impressive side dish or a satisfying main. Ideal for family dinners, holiday gatherings, or anytime comfort is key, this recipe is guaranteed to wow your taste buds with its creamy decadence and crispy topping.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 16 ounces Elbow macaroni
- 4 tablespoons Unsalted butter
- 0.25 cup All-purpose flour
- 3 cups Whole milk
- 1 cup Heavy cream
- 3 cups Sharp cheddar cheese, shredded
- 2 cups Gruyere cheese, shredded
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Ground mustard
- 0.25 teaspoon Paprika
- 1 cup Panko breadcrumbs
- 0.25 cup Parmesan cheese, grated
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
Cook the elbow macaroni in a large pot of salted boiling water until al dente as per 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, to create a roux.
Gradually whisk in the milk and heavy cream, ensuring no lumps remain. Continue to cook, stirring constantly, until the mixture thickens (about 5-7 minutes).
Lower the heat to medium-low and stir in the shredded cheddar and Gruyere cheeses. Add the salt, black pepper, ground mustard, and paprika. Stir until the cheese is fully melted and the sauce is smooth.
Combine the cooked macaroni with the cheese sauce. Stir well to ensure every piece of pasta is coated in the sauce.
Pour the macaroni and cheese into the prepared baking dish, spreading it into an even layer.
In a small bowl, mix the panko breadcrumbs, grated Parmesan cheese, and olive oil. Sprinkle the breadcrumb mixture evenly over the macaroni and cheese.
Bake in the preheated oven for 15-20 minutes, or until the top is golden brown and bubbling.
Allow the macaroni and cheese to cool for 5 minutes before serving. Enjoy your Fully Cool Macaroni and Cheese!
Nutrition Facts
Calories |
1035 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.1 g | 77% | |
| Saturated Fat | 34.9 g | 174% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 176 mg | 59% | |
| Sodium | 1220 mg | 53% | |
| Total Carbohydrate | 82.7 g | 30% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 8.5 g | ||
| Protein | 41.9 g | 84% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 966 mg | 74% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 368 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.
