Macaroni and Cheese Au Gratin
Elevate your comfort food game with this indulgent Macaroni and Cheese Au Gratin recipe. Featuring a creamy, velvety sauce made from a luscious blend of sharp cheddar, Gruyère, and Parmesan cheeses, this dish is boldly flavored with a hint of Dijon mustard and paprika. Tender macaroni is coated in the luxurious cheese sauce, then topped with a golden panko-Parmesan crust infused with olive oil and fresh parsley for the perfect crunch. Baked to bubbling perfection, this oven-to-table classic promises savory satisfaction in every bite. Perfect for a cozy family dinner or a delectable holiday side dish, this mac 'n' cheese au gratin delivers rich, cheesy goodness with a crispy twist.
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Recipe Information
Ingredients
- 250 g macaroni pasta
- 4 tbsp unsalted butter
- 4 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
- 1 tsp Dijon mustard
- 0.5 tsp paprika
- 1 tsp salt
- 0.5 tsp black pepper
- 1 cup panko breadcrumbs
- 1 tbsp olive oil
- 2 tbsp fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
Bring a large pot of salted water to a boil. Cook the macaroni until al dente according to package instructions, then 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, until the mixture becomes a light golden paste.
Slowly whisk in the milk and heavy cream, ensuring there are no lumps. Cook for 5-7 minutes, stirring frequently, until the mixture thickens and coats the back of a spoon.
Reduce the heat to low and stir in the sharp cheddar cheese, Gruyère cheese, and half of the Parmesan cheese. Stir until fully melted and smooth.
Add the Dijon mustard, paprika, salt, and black pepper to the cheese sauce. Mix well, then fold in the cooked macaroni until evenly coated.
Pour the macaroni and cheese mixture into the prepared baking dish, spreading it out evenly.
In a small bowl, combine the panko breadcrumbs, olive oil, chopped parsley, and the remaining Parmesan cheese. 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 crispy.
Remove from the oven and let stand for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
4942 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 302.9 g | 388% | |
| Saturated Fat | 181.0 g | 905% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 872 mg | 291% | |
| Sodium | 6962 mg | 303% | |
| Total Carbohydrate | 344.7 g | 125% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 50.5 g | ||
| Protein | 192.8 g | 386% | |
| Vitamin D | 11.8 mcg | 59% | |
| Calcium | 4493 mg | 346% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 1939 mg | 41% | |
*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.
