Homemade Mac Cheese the Best You Ll Ever Have
Get ready to experience comfort food at its finest with this irresistible recipe for Homemade Mac & Cheese—the best you'll ever have! Packed with a luxurious blend of sharp cheddar, Gruyere, and Parmesan cheeses, this dish combines creamy, velvety sauce with perfectly al dente elbow macaroni. A golden, buttery panko breadcrumb topping adds the perfect crunch, making every bite a delightful contrast of textures. Enhanced with a hint of mustard powder and optional paprika for a subtle depth of flavor, this baked mac and cheese is easy to prepare yet delivers gourmet-level satisfaction. Ready in just 40 minutes and ideal for family dinners or holiday feasts, this recipe is destined to become a household favorite. Don’t settle for ordinary—this is mac and cheese redefined!
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Recipe Information
Ingredients
- 16 oz Elbow macaroni
- 4 tbsp Unsalted butter
- 3 tbsp All-purpose flour
- 3 cups Whole milk
- 1 cup Heavy cream
- 3 cups Sharp cheddar cheese, shredded
- 2 cups Gruyere cheese, shredded
- 1 cup Parmesan cheese, grated
- 1 tsp Salt
- 0.5 tsp Ground black pepper
- 0.5 tsp Ground mustard powder
- 0.5 tsp Paprika, optional (for garnish)
- 1.5 cups Panko breadcrumbs
- 2 tbsp Olive oil or melted butter (for breadcrumbs)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
Bring a large pot of salted water to a boil. Cook the elbow macaroni until al dente, according to the package instructions. Drain and set aside.
In a large saucepan over medium heat, melt the butter. Once melted, whisk in the flour to form a smooth roux. Cook for 1-2 minutes, stirring constantly, to remove the raw flour taste.
Gradually whisk in the milk and heavy cream, making sure to stir constantly to avoid lumps. Continue to cook until the sauce thickens and coats the back of a spoon, about 5-7 minutes.
Lower the heat and stir in the shredded cheddar, Gruyere, and Parmesan cheeses, a handful at a time, until fully melted and smooth. Add salt, black pepper, and mustard powder, stirring to combine.
Add the cooked macaroni to the cheese sauce and mix well to ensure all the pasta is coated. Pour the mixture into the prepared baking dish, spreading it evenly.
In a small bowl, combine the panko breadcrumbs with olive oil or melted butter. Sprinkle the breadcrumbs evenly over the mac and cheese. For added flavor, sprinkle paprika on top if desired.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbling.
Remove from the oven and let cool for 5 minutes before serving. Enjoy the creamiest, cheesiest mac and cheese you've ever had!
Nutrition Facts
Calories |
764 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.9 g | 51% | |
| Saturated Fat | 23.8 g | 119% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 1097 mg | 48% | |
| Total Carbohydrate | 66.8 g | 24% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 7.1 g | ||
| Protein | 35.1 g | 70% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 810 mg | 62% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 284 mg | 6% | |
*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.
