Macaroni and Cheese Bake for Easter
Elevate your Easter spread with this indulgent Macaroni and Cheese Bake, a creamy, cheesy delight that’s perfect for festive gatherings. This dish combines tender elbow macaroni with a luxurious cheese sauce made from sharp cheddar and Gruyère, enhanced with a hint of Dijon mustard and paprika for depth. The golden, crunchy topping of panko breadcrumbs, Parmesan, and olive oil adds irresistible texture, making every bite a celebration of flavors. Ready in under an hour, this make-ahead-friendly recipe serves 8 and is perfect as a comforting centerpiece or a hearty side dish on your holiday table. Whether you’re hosting a crowd or simply looking to indulge, this baked macaroni and cheese is guaranteed to impress!
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Recipe Information
Ingredients
- 450 grams elbow macaroni
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 3 cups shredded sharp cheddar cheese
- 1 cup shredded Gruyère cheese
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 1 cup panko breadcrumbs
- 2 tablespoons olive oil
- 0.5 cup grated Parmesan cheese
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with butter or non-stick cooking spray.
Cook the elbow macaroni according to 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 to create a roux. Cook, whisking constantly, for 1-2 minutes until the mixture is golden and bubbly.
Gradually pour in the milk and heavy cream, whisking constantly to prevent lumps. Bring the mixture to a simmer and cook until thickened, about 3-4 minutes.
Reduce the heat to low, then stir in the shredded cheddar cheese and Gruyère cheese until melted and smooth. Mix in the Dijon mustard, salt, black pepper, and paprika for seasoning.
Add the cooked macaroni to the cheese sauce and stir until well coated. Pour the mixture into the prepared baking dish, spreading it out evenly.
In a small bowl, mix the panko breadcrumbs, olive oil, and grated Parmesan cheese. Sprinkle this mixture evenly over 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 rest for 5 minutes before serving. Enjoy your creamy, cheesy Easter macaroni and cheese bake!
Nutrition Facts
Calories |
752 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.2 g | 55% | |
| Saturated Fat | 25.1 g | 125% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 874 mg | 38% | |
| Total Carbohydrate | 61.5 g | 22% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 6.5 g | ||
| Protein | 28.6 g | 57% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 609 mg | 47% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 222 mg | 5% | |
*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.
