Home Baked Macaroni Cheese
Indulge in the ultimate comfort food experience with this irresistible Home Baked Macaroni Cheese recipe! Featuring a luscious three-cheese blend of sharp cheddar, creamy Gruyère, and tangy Parmesan, this dish delivers rich, cheesy goodness with every bite. A silky, homemade roux-based cheese sauce is paired with tender elbow macaroni, then topped with golden, crispy panko breadcrumbs for the perfect crunch. Infused with a hint of Dijon mustard and paprika for a subtle depth of flavor, this baked macaroni and cheese is a crowd-pleasing classic elevated to gourmet status. Ready in under an hour, it’s an easy, hearty dish that’s ideal for family dinners, holiday gatherings, or anytime comfort food cravings strike.
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Recipe Information
Ingredients
- 300 grams elbow macaroni
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 500 milliliters whole milk
- 250 milliliters heavy cream
- 200 grams sharp cheddar cheese, shredded
- 100 grams Gruyère cheese, shredded
- 50 grams Parmesan cheese, grated
- 1 teaspoon Dijon mustard
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 100 grams panko breadcrumbs
- 1 tablespoon olive oil
Instructions
Preheat your oven to 180°C (356°F). Grease a 9x13-inch baking dish and set aside.
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions until al dente. Drain and set aside.
In a large saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for about 1 minute to make a roux.
Gradually whisk in the milk and heavy cream. Continue whisking and cook until the mixture thickens, about 4-5 minutes.
Reduce the heat to low and stir in the cheddar cheese, Gruyère cheese, and Parmesan cheese. Mix until the cheese is fully melted and the sauce is smooth.
Stir in the Dijon mustard, paprika, salt, and black pepper. Taste the sauce and adjust seasoning if needed.
Add the cooked macaroni to the cheese sauce and stir until the pasta is fully coated.
Pour the macaroni and cheese mixture into the prepared baking dish, spreading it out evenly.
In a small mixing bowl, combine the panko breadcrumbs and olive oil. Sprinkle the breadcrumb mixture evenly over the top of the macaroni and cheese.
Bake in the preheated oven for 20-25 minutes, or until the topping is golden brown and crispy.
Remove from the oven and let cool for 5 minutes before serving. Serve warm and enjoy!
Nutrition Facts
Calories |
1157 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.1 g | 90% | |
| Saturated Fat | 41.0 g | 205% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 198 mg | 66% | |
| Sodium | 1502 mg | 65% | |
| Total Carbohydrate | 88.0 g | 32% | |
| Dietary Fiber | 4.1 g | 14% | |
| Total Sugars | 9.3 g | ||
| Protein | 41.8 g | 84% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 904 mg | 70% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 391 mg | 8% | |
*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.
