Mac N Cheese for Grown Ups
Elevate comfort food to gourmet status with this irresistible recipe for "Mac N Cheese for Grown Ups." This indulgent dish combines the creamy richness of sharp cheddar, Gruyère, and Parmesan with a subtle kick of Dijon mustard and smoky paprika, all blanketing perfectly cooked elbow macaroni. Crispy pancetta adds a savory, salty crunch, while a golden, olive oil-kissed panko breadcrumb topping delivers the perfect contrast. Easy to prepare in just under an hour, this baked mac and cheese is ideal for cozy dinners, potlucks, or upscale comfort food cravings. Garnished with fresh parsley, it’s a sophisticated spin on a classic that will have everyone asking for seconds. Keywords: grown-up mac and cheese, gourmet mac n cheese, comfort food, baked mac and cheese, pancetta mac and cheese.
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Recipe Information
Ingredients
- 12 oz elbow macaroni
- 4 oz pancetta, diced
- 4 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 1 cup Gruyère cheese, shredded
- 1 cup Parmesan cheese, grated
- 2 tsp Dijon mustard
- 1 tsp smoked paprika
- 1 tsp salt
- 0.5 tsp black pepper, freshly ground
- 1 cup panko breadcrumbs
- 2 tbsp olive oil
- 2 tbsp fresh parsley, chopped (optional for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook elbow macaroni according to package instructions until al dente. Drain and set aside.
In a skillet over medium heat, cook the diced pancetta until crispy. Remove with a slotted spoon and set aside on a paper towel-lined plate.
In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until golden and bubbly.
Gradually whisk in the whole milk and heavy cream. Continue whisking until the mixture is smooth and begins to thicken, about 5 minutes.
Reduce the heat to low and stir in the shredded cheddar, Gruyère, and Parmesan cheeses, one handful at a time, until melted and creamy.
Mix in the Dijon mustard, smoked paprika, salt, and black pepper. Taste and adjust seasoning if needed.
Fold the cooked macaroni and crispy pancetta into the cheese sauce, ensuring the pasta is evenly coated.
Preheat your oven to 375°F (190°C). Transfer the mac and cheese to a greased 9x13-inch baking dish.
In a small bowl, toss the panko breadcrumbs with the olive oil. Sprinkle the mixture evenly over the top of the mac and cheese.
Bake for 15-20 minutes, or until the breadcrumbs are golden brown and the cheese is bubbling.
Remove from the oven and let cool for 5 minutes before serving. Garnish with chopped fresh parsley, if desired.
Nutrition Facts
Calories |
953 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.4 g | 76% | |
| Saturated Fat | 32.7 g | 163% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 158 mg | 53% | |
| Sodium | 1461 mg | 64% | |
| Total Carbohydrate | 67.4 g | 25% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 8.3 g | ||
| Protein | 36.1 g | 72% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 751 mg | 58% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 370 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.
