Mac and Jack and Cheese
Indulge in the ultimate comfort food experience with our creamy, golden Mac and Jack and Cheese! This oven-baked delight combines tender elbow macaroni with a luscious, velvety sauce made from Monterey Jack, sharp cheddar, and Parmesan cheeses. Enhanced with a touch of garlic and onion powder for depth and topped with buttery panko breadcrumbs for a satisfyingly crispy finish, this dish is a showstopper for weeknight dinners or potluck gatherings. Ready in under an hour, this mac and cheese recipe is easy to prepare and delivers rich, cheesy perfection in every bite. Whether you're hosting guests or treating yourself, this crowd-pleasing dish guarantees everyone will come back for seconds.
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Recipe Information
Ingredients
- 16 ounces elbow macaroni
- 1 teaspoon salt
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon ground black pepper
- 2 cups Monterey Jack cheese, shredded
- 2 cups sharp cheddar cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 1 cup panko breadcrumbs
- 2 tablespoons olive oil or melted butter
Instructions
Preheat your oven to 375°F (190°C). Lightly 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 the package instructions until al dente. 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, until the mixture is golden and bubbly.
Slowly pour in the milk and heavy cream, whisking constantly to avoid lumps. Bring the mixture to a gentle simmer and cook until it thickens slightly, about 3-5 minutes.
Stir in the garlic powder, onion powder, and black pepper. Reduce the heat to low, then gradually stir in the Monterey Jack, cheddar, and Parmesan cheeses. Continue stirring until the cheese is completely melted and the sauce is smooth.
Add the cooked macaroni to the cheese sauce and stir until the pasta is evenly coated.
Pour the mac and cheese mixture into the prepared baking dish and spread it out evenly.
In a small bowl, toss the panko breadcrumbs with olive oil or melted butter. Sprinkle the breadcrumbs evenly over the top of the mac and cheese.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbly.
Allow the dish to cool for 5 minutes before serving. Enjoy your Mac and Jack and Cheese!
Nutrition Facts
Calories |
5921 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 344.7 g | 442% | |
| Saturated Fat | 189.5 g | 948% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 932 mg | 311% | |
| Sodium | 6629 mg | 288% | |
| Total Carbohydrate | 465.2 g | 169% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 55.1 g | ||
| Protein | 228.2 g | 456% | |
| Vitamin D | 10.5 mcg | 52% | |
| Calcium | 4593 mg | 353% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 1605 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.
