Gourmet Macaroni Cheese
Elevate your comfort food game with this luxurious Gourmet Macaroni Cheese recipe, a creamy and indulgent take on a timeless classic. Made with a velvety three-cheese blend of sharp cheddar, nutty Gruyère, and tangy Parmesan, this dish features a perfectly seasoned béchamel sauce enhanced with garlic, Dijon mustard, and paprika for layers of depth and flavor. Topped with crispy, golden panko breadcrumbs and a hint of fresh parsley, it’s baked to bubbly perfection, creating a stunning contrast of textures. Perfect for weeknight dinners or special gatherings, this baked mac and cheese is a crowd-pleasing twist on traditional macaroni, ready in just under an hour and ideal for serving as a hearty main course or side dish.
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Recipe Information
Ingredients
- 400 g macaroni pasta
- 60 g unsalted butter
- 50 g all-purpose flour
- 750 ml whole milk
- 125 ml heavy cream
- 200 g sharp cheddar cheese, shredded
- 150 g Gruyère cheese, shredded
- 50 g Parmesan cheese, grated
- 1 tbsp Dijon mustard
- 2 cloves garlic, minced
- 1 tsp paprika
- 1 tsp salt
- 0.5 tsp black pepper
- 100 g panko breadcrumbs
- 1 tbsp olive oil
- 1 tbsp fresh parsley, chopped
Instructions
Preheat your oven to 190°C (375°F) and grease a large baking dish with butter or oil.
Bring a large pot of salted water to a boil and cook the macaroni pasta according to package instructions until al dente. Drain, rinse with cold water, and set aside.
In a large saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Sprinkle the flour into the saucepan and whisk continuously for 1-2 minutes to create a roux.
Gradually pour in the milk, whisking constantly to prevent lumps. Once all the milk is incorporated, add the heavy cream and continue whisking until the mixture begins to thicken, about 5 minutes.
Reduce the heat to low and stir in the cheddar, Gruyère, and Parmesan cheeses, reserving a small handful of each for topping. Stir until the cheeses are fully melted and the sauce is smooth.
Add the Dijon mustard, paprika, salt, and pepper to the cheese sauce. Taste and adjust the seasoning if necessary.
Mix the cooked macaroni into the cheese sauce, ensuring every piece is well coated. Transfer the mixture to the prepared baking dish and spread it evenly.
In a small bowl, combine the panko breadcrumbs, olive oil, and reserved shredded cheeses. Sprinkle this mixture evenly over the top of the macaroni.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and crispy.
Remove from the oven and let it rest for 5 minutes. Garnish with fresh parsley before serving.
Nutrition Facts
Calories |
5135 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 272.8 g | 350% | |
| Saturated Fat | 152.5 g | 762% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 776 mg | 259% | |
| Sodium | 6964 mg | 303% | |
| Total Carbohydrate | 465.2 g | 169% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 56.4 g | ||
| Protein | 211.0 g | 422% | |
| Vitamin D | 10.4 mcg | 52% | |
| Calcium | 4534 mg | 349% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 2566 mg | 55% | |
*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.
