Kicked Up Macaroni and Cheese
Take your comfort food game to the next level with this decadent Kicked Up Macaroni and Cheese recipe! This dish blends perfectly cooked elbow macaroni with a velvety, multi-cheese sauce featuring sharp cheddar, Monterey Jack, and Parmesan for layers of gooey, melty flavor. A bold combination of smoked paprika, cayenne, garlic, and onion powder adds just the right amount of spice and depth, making this baked mac and cheese anything but basic. Topped with golden, buttery panko breadcrumbs for the ultimate crunch, every bite is a mouthwatering harmony of creamy and crispy textures. Ready in under an hour and garnished with fresh parsley for a pop of color, this gourmet twist on a classic is perfect for family dinners, holiday spreads, or dinner parties. Your guests won’t be able to resist seconds—or thirds!
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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
- 1.5 cups Monterey Jack cheese, shredded
- 0.5 cups Parmesan cheese, grated
- 1 tsp smoked paprika
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 0.25 tsp cayenne pepper
- 1 tsp salt
- 0.5 tsp black pepper
- 1.5 cups panko breadcrumbs
- 2 tbsp olive oil
- 2 tbsp parsley, chopped (for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
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, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until the mixture is golden and bubbly.
Gradually whisk in the milk and heavy cream, ensuring there are no lumps. Cook, stirring constantly, until the mixture thickens, about 5-7 minutes.
Reduce the heat to low and stir in the cheddar cheese, Monterey Jack cheese, and Parmesan cheese until melted and smooth.
Add the smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Stir to combine.
Fold the cooked macaroni into the cheese sauce, ensuring all the pasta is evenly coated.
Transfer the macaroni and cheese mixture to the prepared baking dish and spread it out evenly.
In a small bowl, combine the panko breadcrumbs and olive oil. Stir until the breadcrumbs are lightly coated.
Sprinkle the breadcrumb mixture evenly over the top of the macaroni and cheese.
Bake in the preheated oven for 15-20 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 and enjoy!
Nutrition Facts
Calories |
1065 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.3 g | 77% | |
| Saturated Fat | 35.4 g | 177% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 164 mg | 55% | |
| Sodium | 1255 mg | 55% | |
| Total Carbohydrate | 89.7 g | 33% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 9.8 g | ||
| Protein | 40.7 g | 81% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 863 mg | 66% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 392 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.
