Lancaster County Creamy Macaroni and Cheese
Indulge in the ultimate comfort food with Lancaster County Creamy Macaroni and Cheese, a rich and indulgent dish that blends classic flavors with a gourmet twist. Made with tender elbow macaroni enveloped in a luscious, velvety cheese sauce featuring sharp cheddar, Monterey Jack, and cream cheese, this recipe delivers unparalleled creaminess in every bite. A hint of Dijon mustard and smoked paprika elevates the richness, adding a subtle depth of flavor. Topped with golden, buttery panko breadcrumbs for the perfect crispy contrast, this baked macaroni and cheese is ideal for cozy family dinners or special occasions. Ready in just 45 minutes, this dish is your go-to for indulgence made easy!
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Recipe Information
Ingredients
- 16 ounces elbow macaroni
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 3 cups sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 4 ounces cream cheese, cubed
- 1 teaspoon Dijon mustard
- 0.5 teaspoons smoked paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 cup panko breadcrumbs
- 2 tablespoons unsalted butter, melted (for breadcrumbs)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
Bring a large pot of salted water to a boil. Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
In a large saucepan, melt 4 tablespoons of butter over medium heat. Add the flour and whisk constantly for 1-2 minutes until a smooth paste forms (this is your roux).
Gradually add the whole milk and heavy cream to the roux, whisking constantly to prevent lumps. Cook for 4-5 minutes, stirring frequently, until the mixture thickens and coats the back of a spoon.
Lower the heat and stir in the shredded cheddar cheese, Monterey Jack cheese, and cream cheese cubes. Stir until completely melted and smooth.
Add the Dijon mustard, smoked paprika, salt, and black pepper to the cheese sauce, and mix well.
Combine the cooked macaroni with the cheese sauce in a large mixing bowl. Stir until the macaroni is evenly coated.
Pour the macaroni and cheese mixture into the prepared baking dish and spread it out evenly.
In a small bowl, combine the panko breadcrumbs with the melted 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 bubbling.
Remove from the oven and let rest for 5 minutes before serving. Enjoy the creamy, decadent Lancaster County-style macaroni and cheese with your family or guests!
Nutrition Facts
Calories |
6095 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 368.7 g | 473% | |
| Saturated Fat | 219.8 g | 1099% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 1090 mg | 363% | |
| Sodium | 6432 mg | 280% | |
| Total Carbohydrate | 460.9 g | 168% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 59.6 g | ||
| Protein | 217.8 g | 436% | |
| Vitamin D | 10.5 mcg | 52% | |
| Calcium | 4260 mg | 328% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 1734 mg | 37% | |
*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.
