Macaroni and Cheese for Grown Ups
Elevate your comfort food game with this indulgent recipe for "Macaroni and Cheese for Grown Ups." Perfectly al dente elbow macaroni is enveloped in a luscious three-cheese sauce featuring sharp cheddar, nutty Gruyere, and savory Parmesan, while a hint of Dijon mustard, garlic powder, and smoked paprika adds a sophisticated depth of flavor. Topped with golden panko breadcrumbs tossed in olive oil, this baked dish boasts an irresistible crunch to complement its creamy layers. Ready in under an hour and perfect for cozy dinners or impressive gatherings, this recipe redefines the classic mac and cheese with rich, gourmet flair.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 12 oz Elbow macaroni
- 4 tbsp Unsalted butter
- 3 tbsp All-purpose flour
- 2.5 cups Whole milk
- 0.5 cups Heavy cream
- 2 cups Sharp cheddar cheese, shredded
- 1 cup Gruyere cheese, shredded
- 0.5 cups Parmesan cheese, grated
- 1 tbsp Dijon mustard
- 0.5 tsp Garlic powder
- 0.25 tsp Smoked paprika
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 cup Panko breadcrumbs
- 1 tbsp Olive oil
- 2 tbsp Fresh parsley, finely chopped (optional)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
Cook the elbow macaroni in a large pot of salted boiling water until just al dente, according to package instructions. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour to form a smooth roux. Cook for 1-2 minutes, whisking constantly, to remove the raw flour taste.
Gradually whisk in the milk and heavy cream. Continue whisking until the mixture is smooth and starts to thicken, about 3-4 minutes.
Reduce the heat to low. Stir in the sharp cheddar, Gruyere, and Parmesan cheese a handful at a time, allowing each addition to melt fully before adding the next.
Once the cheese sauce is smooth and creamy, mix in the Dijon mustard, garlic powder, smoked paprika, salt, and black pepper. Adjust seasoning to taste.
Combine the cheese sauce with the cooked macaroni, stirring until the pasta is completely coated. Transfer the mixture to the prepared baking dish and spread it evenly.
In a small bowl, toss the panko breadcrumbs with olive oil until evenly coated. Sprinkle the breadcrumbs over the macaroni and cheese mixture.
Bake the dish in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbly.
Remove from the oven and let it rest for 5 minutes. Garnish with chopped parsley, if desired, and serve warm.
Nutrition Facts
Calories |
756 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.9 g | 54% | |
| Saturated Fat | 24.0 g | 120% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 117 mg | 39% | |
| Sodium | 1066 mg | 46% | |
| Total Carbohydrate | 66.3 g | 24% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 7.3 g | ||
| Protein | 30.2 g | 60% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 664 mg | 51% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 291 mg | 6% | |
*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.
