Holiday Macaroni Cheese
Make your holiday celebrations unforgettable with this indulgent Holiday Macaroni Cheese recipe, a comforting twist on the classic side dish. Creamy and luxurious, this baked mac and cheese pairs al dente elbow macaroni with a velvety cheese sauce made from sharp cheddar, Gruyere, Parmesan, and cream cheese, elevated by a hint of Dijon mustard, garlic powder, and nutmeg for a festive flair. Topped with a golden, crunchy layer of panko breadcrumbs and fresh parsley, this dish offers the perfect balance of rich, creamy, and crispy textures. Ready in under an hour and sized to serve a crowd, it's the ideal centerpiece for holiday gatherings or a special family dinner. Whether served alongside roasted meats or as a standalone comfort food, this dish is guaranteed to steal the spotlight at your table!
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Recipe Information
Ingredients
- 450 grams elbow macaroni
- 6 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 4 cups whole milk
- 1 cup heavy cream
- 3 cups sharp cheddar cheese, shredded
- 2 cups Gruyere cheese, shredded
- 1 cup Parmesan cheese, grated
- 120 grams cream cheese, softened
- 2 teaspoons Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.25 teaspoons nutmeg
- 1 cup panko breadcrumbs
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley, chopped
- 1 to taste salt
- 1 to taste black pepper
Instructions
Preheat your oven to 190°C (375°F) and lightly grease a 9x13-inch baking dish.
Bring a large pot of salted water to a boil. Add the macaroni and cook until just al dente, about 7-8 minutes. Drain and set aside.
In a large saucepan, melt the butter over medium heat. Stir in the flour and cook for 2 minutes, whisking constantly, to create a roux.
Gradually add the milk and heavy cream to the roux, whisking constantly to prevent lumps. Continue cooking until the mixture thickens slightly, about 5-7 minutes.
Reduce heat to low and stir in the cheddar, Gruyere, Parmesan, and cream cheese. Mix until completely melted and smooth.
Add the Dijon mustard, garlic powder, onion powder, and nutmeg to the cheese sauce. Stir to combine, then season with salt and black pepper to taste.
Mix the cooked macaroni with the cheese sauce until well coated. Transfer the mixture into the prepared baking dish and spread it evenly.
In a small bowl, combine panko breadcrumbs, olive oil, and parsley. Sprinkle this mixture evenly over the macaroni and cheese.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and crisp.
Remove the dish from the oven and let it cool slightly before serving.
Nutrition Facts
Calories |
921 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.2 g | 75% | |
| Saturated Fat | 33.5 g | 168% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 167 mg | 56% | |
| Sodium | 1134 mg | 49% | |
| Total Carbohydrate | 64.7 g | 24% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 8.8 g | ||
| Protein | 36.6 g | 73% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 861 mg | 66% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 345 mg | 7% | |
*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.
