Macaroni and Cheese for Grownups
Elevate your comfort food game with "Macaroni and Cheese for Grownups," a sophisticated twist on the beloved classic. This creamy masterpiece combines tender elbow macaroni with a velvety sauce of sharp white cheddar, nutty Gruyère, and savory Parmesan. Infused with a hint of Dijon mustard, smoked paprika, and a touch of heat from red pepper flakes, it’s perfectly seasoned to please adult palates. Crispy pancetta adds a burst of smoky, savory flavor, while a golden panko breadcrumb topping offers the ultimate crunch. Baked to bubbly perfection in just under an hour, this gourmet mac and cheese is ideal for cozy dinners or indulgent gatherings. Serve it as a standout side dish or a decadent main course, and garnish with fresh parsley for a pop of color.
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Recipe Information
Ingredients
- 12 ounces elbow macaroni
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 2 cups sharp white cheddar cheese, shredded
- 1.5 cups Gruyère cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 1 teaspoon Dijon mustard
- 0.5 teaspoon smoked paprika
- 0.25 teaspoon red pepper flakes
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 4 ounces pancetta, diced
- 1 cup panko breadcrumbs
- 1 tablespoon olive oil
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
In a medium skillet over medium heat, cook the diced pancetta until crispy. Remove from the pan and transfer to a plate lined with a paper towel. Set aside.
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes, stirring constantly, to form a roux.
Gradually whisk in the milk and heavy cream. Continue to whisk until the mixture is smooth and begins to thicken, about 5–7 minutes.
Reduce the heat to low and stir in the sharp white cheddar, Gruyère, and Parmesan cheeses, reserving a handful of each cheese for topping later. Stir until the cheese is fully melted and the sauce is creamy.
Add the Dijon mustard, smoked paprika, red pepper flakes, salt, and black pepper to the cheese sauce. Mix well.
Fold the cooked macaroni into the cheese sauce until evenly coated. Stir in the crispy pancetta.
Transfer the macaroni and cheese mixture to the prepared baking dish. Spread it out evenly.
In a small bowl, mix the panko breadcrumbs with the olive oil. Sprinkle the breadcrumbs over the macaroni and cheese, followed by the reserved cheese.
Bake in the preheated oven for 20–25 minutes, or until the top is golden brown and bubbly.
Remove from the oven and let the macaroni and cheese rest for 5 minutes. Garnish with fresh parsley, if desired, and serve warm.
Nutrition Facts
Calories |
943 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.8 g | 74% | |
| Saturated Fat | 32.5 g | 163% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 162 mg | 54% | |
| Sodium | 1171 mg | 51% | |
| Total Carbohydrate | 67.5 g | 25% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 8.3 g | ||
| Protein | 36.4 g | 73% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 764 mg | 59% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 363 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.
