Homestyle Macaroni and Cheese Bake
Indulge in the ultimate comfort food with this Homestyle Macaroni and Cheese Bake—a creamy, cheesy masterpiece topped with golden, buttery panko breadcrumbs for the perfect crunch. Made with a trio of rich cheeses—sharp cheddar, mozzarella, and Parmesan—this recipe takes classic mac and cheese to new heights. A velvety roux-based sauce envelopes tender elbow macaroni, while hints of paprika and black pepper add subtle depth. Finished in the oven for a bubbling, golden-brown crust, this dish is ideal for family dinners, potlucks, or any occasion that calls for a hearty, soul-warming meal. Serve it fresh out of the oven with a sprinkle of chopped parsley for a homestyle touch your guests will love.
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Recipe Information
Ingredients
- 12 oz elbow macaroni
- 4 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 3 cups milk
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
- 1 tsp salt
- 0.5 tsp ground black pepper
- 0.5 tsp paprika
- 1 cup panko breadcrumbs
- 2 tbsp unsalted butter (for topping)
- 1 tbsp parsley, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
Cook the elbow macaroni in a large pot of salted boiling water until al dente, according to package instructions. Drain and set aside.
In a large saucepan over medium heat, melt 4 tablespoons of butter. Once melted, whisk in the flour and cook for 1-2 minutes to create a roux.
Gradually add the milk and heavy cream to the roux, whisking constantly to prevent lumps. Cook for 4-5 minutes until the sauce thickens.
Reduce the heat to low and stir in the shredded sharp cheddar, mozzarella, and grated Parmesan cheeses. Continue stirring until the cheese is fully melted and the sauce is smooth.
Season the cheese sauce with salt, black pepper, and paprika. Taste and adjust seasoning if needed.
Add the cooked macaroni to the cheese sauce and stir until the pasta is evenly coated.
Transfer the macaroni and cheese mixture to the prepared baking dish, spreading it out evenly.
In a small bowl, mix the panko breadcrumbs with 2 tablespoons of melted butter until the crumbs are evenly coated. Sprinkle the breadcrumbs over the top of the macaroni mixture.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and crispy.
Remove from the oven and let cool for 5 minutes. Garnish with chopped parsley, if desired, before serving.
Nutrition Facts
Calories |
4955 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 295.0 g | 378% | |
| Saturated Fat | 177.8 g | 889% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 900 mg | 300% | |
| Sodium | 6584 mg | 286% | |
| Total Carbohydrate | 366.7 g | 133% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 53.7 g | ||
| Protein | 195.5 g | 391% | |
| Vitamin D | 9.6 mcg | 48% | |
| Calcium | 4250 mg | 327% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 1580 mg | 34% | |
*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.
