Macaroni and Cheese with Garlic Breadcrumbs Plain and Chipotle
Indulge in the ultimate comfort food with this irresistible Macaroni and Cheese with Garlic Breadcrumbs, available in both classic and chipotle-infused versions. This recipe combines creamy layers of sharp cheddar, gruyere, and parmesan cheeses with perfectly cooked al dente macaroni, delivering a luscious, cheesy bite in every forkful. Topping it all off are golden, garlicky panko breadcrumbs toasted to crispy perfection, providing a satisfying crunch. For an exciting twist, the chipotle version introduces smoky, spicy depth with minced chipotle peppers in adobo, adding a bold kick that's sure to tantalize your taste buds. Ready in just under an hour, this dish is perfect for weeknight dinners or as a crowd-pleasing bake for gatherings. Whether you prefer it comforting and mild or with a smoky kick, this baked macaroni and cheese will have everyone coming back for seconds.
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Recipe Information
Ingredients
- 450 grams macaroni pasta
- 6 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 4 cups whole milk
- 2 cups sharp cheddar cheese, shredded
- 1 cup gruyere cheese, shredded
- 1 cup parmesan cheese, grated
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cloves garlic, minced
- 1 cup panko breadcrumbs
- 2 tablespoons olive oil
- 1 pepper chipotle peppers in adobo sauce, minced
Instructions
Boil a large pot of salted water. Add the macaroni and cook until al dente, about 7-8 minutes. Drain and set aside.
In a medium saucepan, melt 4 tablespoons of butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to make a roux.
Slowly whisk in the milk, ensuring no lumps form. Continue to whisk until the mixture thickens, about 5 minutes.
Reduce the heat to low and add the cheddar, gruyere, and parmesan cheese. Stir until melted and smooth.
Add salt, black pepper, and mix well. If making the chipotle version, stir in the minced chipotle peppers at this stage.
Fold the cooked macaroni into the cheese sauce until evenly coated. Transfer the macaroni mixture to a greased 9x13-inch baking dish.
In a small skillet, heat the olive oil over medium heat. Add the garlic and sauté for 1 minute until fragrant (but not browned).
Stir in the panko breadcrumbs and cook until golden brown, about 2-3 minutes.
Spread the garlic breadcrumbs evenly over the macaroni and cheese in the baking dish.
Bake in a preheated oven at 375°F (190°C) for 20 minutes, or until the top is golden and bubbly.
Remove from the oven and let rest for 5 minutes before serving. For a chipotle version, garnish with an additional drizzle of adobo sauce if desired.
Nutrition Facts
Calories |
888 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.8 g | 57% | |
| Saturated Fat | 25.4 g | 127% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 1157 mg | 50% | |
| Total Carbohydrate | 84.6 g | 31% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 11.3 g | ||
| Protein | 37.7 g | 75% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 812 mg | 62% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 405 mg | 9% | |
*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.
