Macaroni and Extra Cheese Casserole
Indulge in the ultimate comfort food with this creamy, gooey Macaroni and Extra Cheese Casserole, a decadent twist on the classic mac and cheese. Overflowing with layers of four cheeses—sharp cheddar, mozzarella, Gruyère, and Parmesan—this casserole features a velvety homemade cheese sauce blanketing perfectly al dente elbow macaroni. A golden, crispy topping of panko breadcrumbs adds the perfect crunch, while a hint of paprika enhances its vibrant look and flavor. Ready in just 45 minutes, this crowd-pleasing dish is ideal for family dinners, potlucks, or holiday gatherings. Serve it straight from the oven for a truly irresistible experience that'll have everyone coming back for seconds!
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Recipe Information
Ingredients
- 16 oz Elbow macaroni
- 4 tbsp Unsalted butter
- 3 tbsp All-purpose flour
- 3 cups Whole milk
- 1 cup Heavy cream
- 3 cups Sharp cheddar cheese, shredded
- 2 cups Mozzarella cheese, shredded
- 1 cup Gruyère cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.5 tsp Garlic powder
- 0.25 tsp Paprika (optional, for topping)
- 0.5 cup Panko breadcrumbs
Instructions
Preheat your oven to 375°F (190°C).
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 large saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes until slightly golden, creating a roux.
Gradually whisk in the milk and heavy cream, ensuring no lumps remain. Continue to whisk until the mixture thickens, about 4-5 minutes.
Stir in the salt, black pepper, and garlic powder. Lower the heat to medium-low and gradually add 2 cups of cheddar cheese, 1.5 cups of mozzarella, and the Gruyère cheese, stirring continuously until completely melted and smooth.
Combine the cooked macaroni with the cheese sauce, stirring to ensure the pasta is evenly coated.
Grease a 9x13-inch baking dish and pour the macaroni mixture into the dish, spreading it out evenly.
Top with the remaining cheddar cheese, mozzarella cheese, and Parmesan cheese. Sprinkle the panko breadcrumbs evenly over the top.
If desired, lightly dust the top with paprika for added color and flavor.
Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbly.
Let the casserole cool for 5-10 minutes before serving. Enjoy your cheesy masterpiece!
Nutrition Facts
Calories |
6226 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 364.7 g | 468% | |
| Saturated Fat | 217.7 g | 1088% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 1148 mg | 383% | |
| Sodium | 7945 mg | 345% | |
| Total Carbohydrate | 441.6 g | 161% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 57.4 g | ||
| Protein | 275.5 g | 551% | |
| Vitamin D | 10.5 mcg | 52% | |
| Calcium | 6452 mg | 496% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 1768 mg | 38% | |
*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.
