Kick It Up a Notch Macaroni and Cheese
Get ready to redefine comfort food with "Kick It Up a Notch Macaroni and Cheese," a creamy baked mac and cheese masterpiece that brings bold flavors and irresistible textures to your table. This elevated spin on the classic dish combines sharp cheddar, pepper jack, mozzarella, Parmesan, and cream cheese for a luxuriously rich and melty sauce, accentuated by a hint of paprika, garlic, and cayenne for a subtle spicy kick. Topped with golden, crispy panko breadcrumbs, this oven-baked delight offers the perfect contrast of creamy and crunchy in every bite. Ideal for weeknight dinners or special gatherings, this indulgent mac and cheese is easy to make and sure to impress your family and friends. Garnished with fresh parsley for a touch of color, it's pure cheesy bliss with just the right amount of heat!
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Recipe Information
Ingredients
- 12 ounces Elbow macaroni
- 4 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 3 cups Whole milk
- 1 cup Heavy cream
- 2 cups Sharp cheddar cheese (shredded)
- 1 cup Pepper jack cheese (shredded)
- 1 cup Mozzarella cheese (shredded)
- 0.5 cup Parmesan cheese (grated)
- 4 ounces Cream cheese
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Panko breadcrumbs
- 2 tablespoons Olive oil
- 1 tablespoon Hot sauce (optional)
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Cook the elbow macaroni in a large pot of salted boiling water until just 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, stirring constantly, to create a roux.
Slowly whisk in the milk and heavy cream, making sure to break up any lumps. Cook for 3-5 minutes, stirring often, until the mixture thickens slightly.
Reduce the heat to low and stir in the sharp cheddar, pepper jack, mozzarella, and Parmesan cheeses, one handful at a time, letting each addition melt before adding the next.
Add the cream cheese in small chunks and stir until fully melted and incorporated into the sauce.
Season the cheese sauce with paprika, garlic powder, cayenne pepper, salt, and black pepper. If desired, stir in hot sauce for extra heat.
Add the cooked macaroni to the cheese sauce and stir until evenly coated.
Pour the macaroni and cheese mixture into a greased 9x13-inch baking dish and spread it out evenly.
In a small bowl, combine the panko breadcrumbs and olive oil. Mix until the breadcrumbs are lightly coated, then sprinkle evenly over the macaroni and cheese.
Bake in the preheated oven for 15-20 minutes, or until the topping is golden brown and crispy.
Remove from the oven and let cool for 5 minutes before serving.
Garnish with fresh parsley and serve hot. Enjoy!
Nutrition Facts
Calories |
1026 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.3 g | 82% | |
| Saturated Fat | 37.0 g | 185% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 177 mg | 59% | |
| Sodium | 1419 mg | 62% | |
| Total Carbohydrate | 70.7 g | 26% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 9.4 g | ||
| Protein | 39.6 g | 79% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 903 mg | 69% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 384 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.
