Grown Up Mac and Cheese
Elevate your comfort food game with this indulgent *Grown Up Mac and Cheese*, a decadent twist on the classic favorite. Featuring a luscious three-cheese blend of Gruyere, sharp cheddar, and Parmesan, this recipe is made even richer with a creamy roux and a touch of Dijon mustard for subtle zest. Crispy pancetta takes it to gourmet territory, while fragrant toasted panko breadcrumbs with fresh thyme and parsley add irresistible texture and flavor. Perfectly baked to golden, bubbly perfection, this creamy and savory pasta dish is ideal for dinner parties, family gatherings, or when you simply crave something luxurious. Indulge in the ultimate fusion of comfort and sophistication with this must-try macaroni masterpiece!
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Recipe Information
Ingredients
- 12 oz Elbow macaroni
- 4 tbsp Unsalted butter
- 3 tbsp All-purpose flour
- 3 cups Whole milk
- 1 cup Heavy cream
- 1.5 cups Gruyere cheese, shredded
- 1.5 cups Sharp cheddar cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 1 tbsp Dijon mustard
- 1 tsp Garlic powder
- 1 tsp Salt
- 0.5 tsp Black pepper
- 4 oz Pancetta, diced
- 1 cup Panko breadcrumbs
- 2 tbsp Fresh parsley, chopped
- 1 tbsp Olive oil
- 1 tsp Fresh thyme, chopped
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
In a large skillet over medium heat, cook the diced pancetta until crispy. Use a slotted spoon to remove the pancetta and set it aside on a paper towel-lined plate.
In the same skillet, reduce the heat to medium-low and add the panko breadcrumbs. Stir in the olive oil, fresh parsley, and thyme. Cook for 2-3 minutes, stirring frequently, until the breadcrumbs are golden brown and fragrant. Set aside.
In a large saucepan, melt the butter over medium heat. Whisk in the flour to create a roux and cook for 1-2 minutes, whisking constantly.
Gradually pour in the milk and cream while continuing to whisk to avoid lumps. Cook for 4-5 minutes, stirring frequently, until the mixture thickens slightly.
Reduce the heat to low and stir in the Gruyere, cheddar, and Parmesan cheeses, one handful at a time. Continue stirring until all the cheese is melted and the sauce is smooth.
Mix in the Dijon mustard, garlic powder, salt, and black pepper to season the cheese sauce.
Add the cooked macaroni and crispy pancetta to the cheese sauce. Stir until the pasta is evenly coated.
Pour the mixture into the prepared baking dish and spread it out evenly.
Sprinkle the toasted breadcrumb mixture evenly over the top.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbling.
Let cool for 5 minutes before serving. Enjoy your creamy, decadent Grown Up Mac and Cheese!
Nutrition Facts
Calories |
5327 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 333.0 g | 427% | |
| Saturated Fat | 178.9 g | 894% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 931 mg | 310% | |
| Sodium | 8078 mg | 351% | |
| Total Carbohydrate | 363.1 g | 132% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 51.2 g | ||
| Protein | 205.7 g | 411% | |
| Vitamin D | 9.9 mcg | 49% | |
| Calcium | 4233 mg | 326% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 1772 mg | 38% | |
*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.
