Homemade Baked Macaroni and Cheese
Indulge in the ultimate comfort food with this Homemade Baked Macaroni and Cheese recipe, a rich and creamy classic elevated with a crispy breadcrumb topping. Featuring a luxurious blend of cheddar, gruyere, and Parmesan cheeses, this dish offers a decadent sauce infused with a hint of Dijon mustard, garlic powder, and paprika for added depth of flavor. Perfectly cooked elbow macaroni is coated in the velvety cheese sauce, then baked to golden perfection in just 30 minutes. Topped with buttery breadcrumbs and a sprinkle of fresh parsley, this baked mac and cheese is an irresistible crowd-pleaser, ideal for cozy family dinners or holiday gatherings. Easy to prepare with simple ingredients, it’s the perfect go-to recipe for creamy, cheesy bliss.
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Recipe Information
Ingredients
- 450 grams elbow macaroni
- 60 grams unsalted butter
- 30 grams all-purpose flour
- 720 milliliters whole milk
- 240 milliliters heavy cream
- 330 grams cheddar cheese, shredded
- 150 grams gruyere cheese, shredded
- 60 grams Parmesan cheese, grated
- 10 grams Dijon mustard
- 2 grams garlic powder
- 2 grams paprika
- 5 grams salt
- 3 grams black pepper
- 60 grams breadcrumbs
- 15 milliliters olive oil
- 15 grams fresh parsley, chopped (optional)
Instructions
Preheat your oven to 175°C (350°F) and grease a 9x13-inch baking dish.
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente according to package instructions. Drain and set aside.
In a large saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes until smooth, creating a roux.
Gradually whisk in the milk and heavy cream, stirring constantly to prevent lumps. Cook for 3-4 minutes until slightly thickened.
Reduce the heat to low and slowly stir in the cheddar, gruyere, and half of the Parmesan cheese. Stir until melted and combined.
Add the Dijon mustard, garlic powder, paprika, salt, and pepper to the cheese sauce. Stir well to flavor the sauce.
Combine the cooked pasta with the cheese sauce in a large mixing bowl. Mix thoroughly to coat the pasta.
Pour the macaroni and cheese mixture into the prepared baking dish, spreading it evenly.
In a small bowl, combine the breadcrumbs with the olive oil and the remaining Parmesan cheese. Mix thoroughly and sprinkle 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 it cool for 5 minutes. Garnish with fresh parsley, if desired, and serve warm.
Nutrition Facts
Calories |
989 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.4 g | 76% | |
| Saturated Fat | 34.4 g | 172% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 1207 mg | 52% | |
| Total Carbohydrate | 75.3 g | 27% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 8.3 g | ||
| Protein | 40.2 g | 80% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 922 mg | 71% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 379 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.
