Macaroni Cheese Deluxe
Indulge in the ultimate comfort food with this irresistible Macaroni Cheese Deluxe recipe! Creamy, cheesy, and topped with a golden, crispy panko breadcrumb layer, this dish takes classic macaroni and cheese to a whole new level. Featuring a luscious blend of cheddar, Gruyère, and Parmesan cheeses, combined with a velvety roux-based sauce infused with garlic, onion, and mustard powder for a boost of flavor, this recipe delivers richness with every bite. Perfectly cooked al dente elbow macaroni is cloaked in this decadent sauce, then baked to bubbling perfection in just 15-20 minutes. Whether you're entertaining guests or indulging in a cozy family dinner, this crowd-pleasing dish is quick, easy, and sure to satisfy. Garnish with fresh parsley for a pop of color and enjoy this gourmet twist on a beloved classic!
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Recipe Information
Ingredients
- 450 grams elbow macaroni
- 60 grams unsalted butter
- 40 grams all-purpose flour
- 700 milliliters whole milk
- 200 milliliters heavy cream
- 200 grams cheddar cheese (shredded)
- 150 grams Gruyère cheese (shredded)
- 50 grams Parmesan cheese (grated)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon mustard powder
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 100 grams panko breadcrumbs
- 1 tablespoon olive oil
- 2 tablespoons parsley (chopped, optional)
Instructions
Preheat the oven to 190°C (375°F). Grease a large baking dish and set aside.
Bring a large pot of salted water to a boil. Cook the elbow macaroni until al dente according to package instructions. 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 to create a roux.
Gradually whisk in the milk and heavy cream, ensuring there are no lumps. Continue to cook, stirring frequently, until the sauce thickens, about 5-7 minutes.
Lower the heat to medium-low and stir in the cheddar, Gruyère, and Parmesan cheeses until completely melted and smooth.
Add garlic powder, onion powder, mustard powder, salt, and black pepper. Stir well to combine.
Remove the saucepan from heat. Add the cooked macaroni to the cheese sauce and stir until fully coated.
Transfer the macaroni and cheese mixture to the prepared baking dish.
In a small bowl, combine the panko breadcrumbs with olive oil. Sprinkle the breadcrumb mixture evenly over the macaroni and cheese.
Bake in the preheated oven for 15-20 minutes, or until the topping is golden brown and crispy.
Let the dish cool for 5 minutes before serving. Garnish with chopped parsley if desired.
Nutrition Facts
Calories |
5627 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 294.8 g | 378% | |
| Saturated Fat | 166.0 g | 830% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 845 mg | 282% | |
| Sodium | 6514 mg | 283% | |
| Total Carbohydrate | 503.7 g | 183% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 58.8 g | ||
| Protein | 222.2 g | 444% | |
| Vitamin D | 9.2 mcg | 46% | |
| Calcium | 4485 mg | 345% | |
| Iron | 25.3 mg | 141% | |
| Potassium | 1645 mg | 35% | |
*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.
