Grown Up Macaroni Cheese
Elevate your comfort food game with this decadent Grown Up Macaroni Cheese recipe, a gourmet twist on a beloved classic. Packed with rich, velvety layers of sharp cheddar, nutty Gruyère, and savory Parmesan, this dish balances creamy indulgence with a sophisticated edge. Crispy pancetta adds a smoky, salty crunch, while Dijon mustard and a hint of nutmeg bring depth to the luscious cheese sauce. Topped with golden, buttery panko breadcrumbs infused with fresh parsley, this baked pasta masterpiece offers the perfect blend of textures—crispy on the outside, gooey on the inside. Ideal for cozy family dinners or impressing guests, this elevated macaroni and cheese bakes to bubbling perfection in just 30 minutes. Keywords: grown-up macaroni cheese, gourmet mac and cheese, baked pasta recipe, cheesy comfort food.
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Recipe Information
Ingredients
- 400 grams elbow macaroni
- 60 grams unsalted butter
- 4 tablespoons all-purpose flour
- 700 milliliters whole milk
- 200 milliliters heavy cream
- 200 grams sharp cheddar cheese, grated
- 150 grams gruyere cheese, grated
- 75 grams parmesan cheese, grated
- 2 teaspoons Dijon mustard
- 0.25 teaspoons ground nutmeg
- 100 grams pancetta, diced
- 100 grams panko breadcrumbs
- 1 tablespoons olive oil
- 2 tablespoons fresh parsley, chopped
- to taste salt
- to taste black pepper
Instructions
Preheat your oven to 200°C (400°F) and grease a large baking dish.
Bring a large pot of salted water to a boil. Cook the macaroni until just al dente according to package instructions. Drain and set aside.
In a medium skillet over medium heat, heat 1 tablespoon of olive oil. Add the diced pancetta and cook, stirring occasionally, until crispy and golden. Remove from the pan and set aside on a paper towel-lined plate.
In a large saucepan, melt the butter over medium heat. Once melted, whisk in the flour to create a roux. Cook for 1–2 minutes, stirring constantly.
Gradually pour in the milk and cream, whisking continuously to avoid lumps. Bring the mixture to a gentle simmer and cook until thickened, about 4–5 minutes.
Reduce the heat to low and stir in the grated cheddar, gruyere, and parmesan cheeses, reserving a small handful of parmesan for later. Continue stirring until the cheese has melted and the sauce is smooth.
Mix in the Dijon mustard, ground nutmeg, salt, and black pepper, adjusting seasonings to taste.
Combine the cooked macaroni with the cheese sauce in the saucepan and mix until evenly coated. Fold in the cooked pancetta.
Transfer the macaroni mixture to the prepared baking dish, spreading it out evenly.
In a small bowl, mix the panko breadcrumbs, reserved parmesan cheese, chopped parsley, and a small drizzle of olive oil. Sprinkle the breadcrumb mixture evenly over the macaroni.
Bake in the preheated oven for 20 minutes, or until the topping is golden and crispy.
Remove from the oven and let cool for 5 minutes before serving. Enjoy your decadent Grown Up Macaroni Cheese!
Nutrition Facts
Calories |
5838 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 335.9 g | 431% | |
| Saturated Fat | 183.5 g | 918% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 912 mg | 304% | |
| Sodium | 8756 mg | 381% | |
| Total Carbohydrate | 453.2 g | 165% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 56.9 g | ||
| Protein | 238.3 g | 477% | |
| Vitamin D | 9.2 mcg | 46% | |
| Calcium | 4749 mg | 365% | |
| Iron | 23.7 mg | 132% | |
| Potassium | 1765 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.
