Mac and Jack Cheese
Indulge in the ultimate comfort food experience with this Mac and Jack Cheese recipe, a rich and creamy twist on the classic mac and cheese. Featuring a velvety three-cheese blend of Monterey Jack, sharp cheddar, and Parmesan, this dish is packed with bold, savory flavors that elevate every bite. The perfectly cooked elbow macaroni is enveloped in a luscious homemade cheese sauce and topped with a crunchy, golden panko breadcrumb crust, adding just the right amount of texture. Seasoned with hints of garlic, paprika, and black pepper, this baked mac and cheese masterpiece is as flavorful as it is satisfying. Whether served as a hearty main dish or a decadent side, this crowd-pleaser is perfect for cozy nights in or festive gatherings. Ready in under an hour and designed to serve six, this is the ultimate baked macaroni recipe to wow your taste buds and your guests.
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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 half-and-half
- 2 cups Monterey Jack cheese, shredded
- 1 cup sharp cheddar cheese, shredded
- 1 cup Parmesan cheese, grated
- 1 teaspoon garlic powder
- 0.5 teaspoons paprika
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
- 1 cup panko breadcrumbs
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with butter or cooking spray.
Cook the elbow macaroni in a large pot of salted boiling water according to the package instructions. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.
Gradually whisk in the milk and half-and-half, continuing to stir until the mixture is smooth and thickened, about 3-4 minutes.
Reduce the heat to low and add the Monterey Jack, sharp cheddar, and Parmesan cheeses, a little at a time, stirring until melted and fully incorporated.
Mix in the garlic powder, paprika, salt, and black pepper, and stir until the cheese sauce is smooth and creamy.
Combine the cooked macaroni with the cheese sauce in a large bowl, stirring until the pasta is well coated.
Pour the mac and cheese mixture into the prepared baking dish, spreading it out evenly.
In a small bowl, combine the panko breadcrumbs and olive oil. Sprinkle the breadcrumb mixture evenly over the top of the mac and cheese.
Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the top is golden and bubbly.
Remove from the oven and let cool for 5 minutes before serving. Enjoy your creamy, cheesy Mac and Jack Cheese!
Nutrition Facts
Calories |
843 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.2 g | 54% | |
| Saturated Fat | 25.0 g | 125% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 1121 mg | 49% | |
| Total Carbohydrate | 82.9 g | 30% | |
| Dietary Fiber | 3.8 g | 13% | |
| Total Sugars | 10.6 g | ||
| Protein | 36.3 g | 73% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 773 mg | 59% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 386 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.
