Grown Up Macaroni and Cheese
Elevate your comfort food game with this indulgent Grown Up Macaroni and Cheese, a creamy, cheesy masterpiece that'll impress any dinner table. This recipe combines velvety sharp cheddar, nutty Gruyère, and savory Parmesan cheeses with a touch of Dijon mustard and garlic powder for a sophisticated twist on the classic dish. Crispy pancetta adds a salty, smoky punch, while a golden panko breadcrumb topping delivers the perfect crunch. Expertly baked to bubbly perfection and finished with optional fresh parsley, this macaroni and cheese is rich, flavorful, and utterly crave-worthy. Perfect for cozy family dinners or as a standout side dish at your next gathering, this recipe is comfort food made gourmet.
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Recipe Information
Ingredients
- 12 oz elbow macaroni
- 4 tbsp unsalted butter
- 4 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 tbsp Dijon mustard
- 1 tsp garlic powder
- 1 tsp salt
- 0.5 tsp black pepper
- 4 oz pancetta (diced)
- 1 cup panko breadcrumbs
- 1 tbsp olive oil
- 2 tbsp fresh parsley (chopped, optional)
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
In a large saucepan, melt 4 tablespoons of butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes to remove the raw flour taste, stirring constantly.
Gradually whisk in the milk and heavy cream, ensuring there are no lumps. Continue cooking and stirring until the mixture thickens, about 5 minutes.
Reduce the heat to low and stir in the sharp cheddar, Gruyère, and Parmesan cheeses until melted and smooth.
Mix in the Dijon mustard, garlic powder, salt, and black pepper to the cheese sauce. Remove the saucepan from heat.
In a skillet over medium heat, cook the diced pancetta until crispy. Remove with a slotted spoon and drain on a paper towel-lined plate.
Add the drained macaroni and crispy pancetta to the cheese sauce. Stir to combine evenly.
Pour the macaroni mixture into a greased 9x13-inch (or similar size) baking dish and spread it out evenly.
In a small bowl, combine the panko breadcrumbs with 1 tablespoon of olive oil. Sprinkle the mixture evenly over the macaroni and cheese.
Bake in the preheated oven for 20 minutes, or until the top is golden brown and crispy.
Garnish with fresh parsley, if desired, and serve hot.
Nutrition Facts
Calories |
969 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.0 g | 74% | |
| Saturated Fat | 32.9 g | 165% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 1540 mg | 67% | |
| Total Carbohydrate | 69.0 g | 25% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 8.5 g | ||
| Protein | 41.0 g | 82% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 843 mg | 65% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 409 mg | 9% | |
*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.
