Homemade Macaroni and Cheese
Dive into the ultimate comfort food with this creamy, indulgent Homemade Macaroni and Cheese recipe! Featuring a luscious cheese sauce made with sharp cheddar, Gruyere, and Parmesan, this dish offers the perfect balance of rich flavors and velvety texture. Topped with buttery, golden Panko breadcrumbs for an irresistible crunch, this baked mac and cheese is an elevated classic that’s easy to prepare and sure to please the whole family. Ready in under an hour, this recipe is ideal for cozy dinners, potlucks, or holiday gatherings, with an optional parsley garnish adding a pop of freshness. Make this crowd-pleasing dish today and savor every cheesy bite!
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Recipe Information
Ingredients
- 12 oz elbow macaroni
- 4 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 1 cup Gruyere cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp paprika
- 1 cup Panko breadcrumbs
- 2 tbsp unsalted butter (for topping)
- 1 tbsp parsley, chopped (optional for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
Preheat your oven to 375°F (190°C).
In a large saucepan, melt 4 tablespoons of unsalted butter over medium heat. Once melted, whisk in the all-purpose flour and cook for 1-2 minutes to form a roux, stirring constantly.
Slowly pour in the whole milk and heavy cream, whisking continuously to prevent lumps. Cook for 3-4 minutes until the mixture thickens.
Reduce the heat to low and stir in the sharp cheddar, Gruyere, and Parmesan cheeses, one handful at a time, until fully melted and smooth.
Season the cheese sauce with salt, black pepper, and paprika. Stir to combine.
Add the cooked macaroni to the cheese sauce, folding gently to coat all the pasta evenly.
Grease a 9x13-inch baking dish with cooking spray or a small amount of butter. Pour the macaroni and cheese mixture into the dish and spread evenly.
In a small bowl, combine the Panko breadcrumbs with 2 tablespoons of melted unsalted butter. 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 top is golden brown and crispy.
Remove from the oven and let rest for 5 minutes before serving. Garnish with chopped parsley if desired.
Serve warm and enjoy your homemade macaroni and cheese!
Nutrition Facts
Calories |
4960 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 302.7 g | 388% | |
| Saturated Fat | 180.3 g | 902% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 914 mg | 305% | |
| Sodium | 5991 mg | 260% | |
| Total Carbohydrate | 361.4 g | 131% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 51.1 g | ||
| Protein | 186.9 g | 374% | |
| Vitamin D | 10.2 mcg | 51% | |
| Calcium | 4068 mg | 313% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 1504 mg | 32% | |
*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.
