Homemade Mac n Cheese
Dive into pure comfort with this rich and creamy Homemade Mac n Cheese recipe, a true crowd-pleaser that elevates a classic favorite with gourmet touches. Featuring a luscious mix of cheddar and Gruyère cheeses melted into a velvety béchamel sauce, this dish combines perfectly cooked elbow macaroni with bold flavors and smooth textures. A crispy, golden panko breadcrumb topping, enhanced with Parmesan cheese and olive oil, adds the perfect crunch to every bite. Ready in under an hour, this baked mac n cheese is a satisfying meal ideal for family dinners, potlucks, or any occasion calling for indulgent comfort food. Easy-to-follow and made with pantry staples, it's a guaranteed way to bring smiles to the table!
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Recipe Information
Ingredients
- 340 grams elbow macaroni
- 60 grams unsalted butter
- 30 grams all-purpose flour
- 720 milliliters whole milk
- 240 milliliters heavy cream
- 225 grams cheddar cheese, shredded
- 225 grams Gruyère cheese, shredded
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 0.5 teaspoon paprika
- 0.25 teaspoon dry mustard powder
- 60 grams panko breadcrumbs
- 30 grams parmesan cheese, grated
- 1 tablespoon olive oil
Instructions
Preheat your oven to 350°F (175°C).
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente, about 8–10 minutes. Drain and set aside.
In a medium saucepan over medium heat, melt the butter. Once melted, whisk in the flour until smooth and cook for about 1–2 minutes until it forms a roux.
Gradually whisk in the milk and heavy cream, ensuring there are no lumps. Continue to cook and whisk constantly until the mixture starts to thicken, about 5–7 minutes.
Reduce the heat to low and add the shredded cheddar and Gruyère cheeses, stirring until completely melted and the sauce is smooth.
Stir in the salt, pepper, paprika, and mustard powder. Taste and adjust seasoning if necessary.
Combine the cooked macaroni with the cheese sauce, ensuring all the pasta is well coated.
Transfer the mac n cheese to a lightly greased 9x13 inch baking dish.
In a small bowl, mix together the panko breadcrumbs, grated parmesan cheese, and olive oil.
Sprinkle the breadcrumb mixture evenly over the top of the mac n cheese.
Bake in the preheated oven for 20–25 minutes, or until the top is golden brown and the edges are bubbling.
Let the mac n cheese cool for 5 minutes before serving. Enjoy your creamy homemade mac n cheese!
Nutrition Facts
Calories |
888 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.3 g | 71% | |
| Saturated Fat | 32.6 g | 163% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 158 mg | 53% | |
| Sodium | 1066 mg | 46% | |
| Total Carbohydrate | 61.2 g | 22% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 7.9 g | ||
| Protein | 34.9 g | 70% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 823 mg | 63% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 329 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.
