Macaroni Cheese My Way
Indulge in creamy, cheesy perfection with "Macaroni Cheese My Way," a mouthwatering twist on the classic comfort food. This recipe combines al dente elbow macaroni with a rich, velvety sauce made from a trio of sharp cheddar, nutty Gruyère, and salty Parmesan cheeses. Enhanced with a hint of Dijon mustard and smoky paprika, every bite is packed with bold flavor. Topped with golden, crispy panko breadcrumbs for a satisfying crunch, this baked macaroni and cheese delivers the ultimate balance of creamy and crispy textures. Ready in just 40 minutes and perfect for family dinners or potlucks, this crowd-pleaser is easy to customize and can be garnished with fresh parsley for a vibrant finish. Whether you're craving comfort food or hosting a dinner party, this elevated macaroni cheese recipe will quickly become your go-to!
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Recipe Information
Ingredients
- 300 grams elbow macaroni
- 60 grams unsalted butter
- 30 grams all-purpose flour
- 500 milliliters whole milk
- 120 milliliters heavy cream
- 150 grams sharp cheddar cheese, shredded
- 100 grams Gruyère cheese, shredded
- 50 grams Parmesan cheese, grated
- 1 teaspoon Dijon mustard
- 0.5 teaspoon ground paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 50 grams panko breadcrumbs
- 1 tablespoon olive oil
- 1 tablespoon fresh parsley, chopped (optional)
Instructions
Preheat your oven to 190°C (375°F).
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente according to package instructions. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Once melted, add the flour and whisk continuously for 1-2 minutes to form a roux.
Gradually pour in the milk while whisking constantly to prevent lumps. Add the heavy cream and continue to whisk until the mixture thickens, about 5-7 minutes.
Reduce the heat to low and stir in the cheddar cheese, Gruyère cheese, and Parmesan cheese until melted and smooth.
Add the Dijon mustard, ground paprika, salt, and black pepper. Stir until fully incorporated, then remove from heat.
Combine the cooked macaroni with the cheese sauce, ensuring all the pasta is evenly coated.
Pour the macaroni and cheese mixture into a greased 9x13-inch baking dish and spread it out evenly.
In a small bowl, mix the panko breadcrumbs with the olive oil and sprinkle the mixture evenly over the top of the macaroni and cheese.
Bake in the preheated oven for 15-20 minutes, or until the breadcrumbs are golden and crispy.
If desired, garnish with fresh parsley before serving. Enjoy!
Nutrition Facts
Calories |
963 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.5 g | 71% | |
| Saturated Fat | 32.3 g | 162% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 154 mg | 51% | |
| Sodium | 1314 mg | 57% | |
| Total Carbohydrate | 79.4 g | 29% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 8.8 g | ||
| Protein | 37.2 g | 74% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 808 mg | 62% | |
| Iron | 3.9 mg | 21% | |
| Potassium | 358 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.
