Glorified Macaroni and Cheese
Elevate your comfort food game with this indulgent Glorified Macaroni and Cheese recipe—a gourmet twist on the classic favorite that's as rich as it is satisfying. Featuring a creamy, velvety sauce made with sharp cheddar, Gruyere, and Parmesan cheeses, this dish is enhanced with a hint of garlic powder and smoky paprika for depth of flavor. Topped with buttery toasted panko breadcrumbs, crispy crumbled bacon, and a sprinkle of fresh parsley, every bite offers a perfect balance of crunch and gooey decadence. With a quick prep time of just 20 minutes and a golden-baked finish, this irresistible macaroni and cheese is perfect for weeknight dinners or serving a crowd at your next gathering. Don't let the family favorite fool you—this is comfort food with a luxurious, crowd-pleasing twist!
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Recipe Information
Ingredients
- 16 ounces Elbow macaroni
- 6 tablespoons Unsalted butter
- 0.25 cup All-purpose flour
- 3 cups Whole milk
- 1 cup Heavy cream
- 2 cups Sharp cheddar cheese, shredded
- 1 cup Gruyere cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 1 teaspoon Garlic powder
- 0.5 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Panko breadcrumbs
- 1 tablespoon Olive oil
- 8 slices Bacon, cooked and crumbled
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a large baking dish.
Cook the elbow macaroni in a large pot of salted boiling water until al dente, according to package directions. Drain and set aside.
In a medium saucepan over medium heat, melt 4 tablespoons of the butter. Once melted, whisk in the flour to form a paste and cook for 1-2 minutes, stirring constantly, until golden and bubbling.
Gradually whisk in the milk and heavy cream, ensuring there are no lumps. Continue cooking and stirring until the mixture thickens, approximately 5-7 minutes.
Remove the saucepan from heat and stir in the cheddar cheese, Gruyere cheese, Parmesan cheese, garlic powder, smoked paprika, salt, and black pepper. Mix until the cheese is thoroughly melted and the sauce is smooth and creamy.
Combine the cooked macaroni with the cheese sauce in a large bowl until the pasta is evenly coated. Transfer the mixture to the prepared baking dish.
In a small skillet, melt the remaining 2 tablespoons of butter over medium heat. Stir in the panko breadcrumbs and olive oil, and toast for 2-3 minutes until golden brown and crispy.
Sprinkle the toasted breadcrumbs evenly over the macaroni and cheese. Top with the crumbled bacon and a sprinkle of chopped parsley.
Bake in the preheated oven for 15-20 minutes, or until the cheese is bubbly and the topping is golden brown.
Remove from the oven and allow it to cool for 5 minutes before serving.
Nutrition Facts
Calories |
6220 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 370.0 g | 474% | |
| Saturated Fat | 198.2 g | 991% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 1046 mg | 349% | |
| Sodium | 8057 mg | 350% | |
| Total Carbohydrate | 458.6 g | 167% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 55.3 g | ||
| Protein | 249.1 g | 498% | |
| Vitamin D | 9.9 mcg | 49% | |
| Calcium | 4104 mg | 316% | |
| Iron | 23.4 mg | 130% | |
| Potassium | 2282 mg | 49% | |
*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.
