Macaroni Cheese Soho Grand Hotel Nyc
Indulge in luxury with this Macaroni and Cheese recipe inspired by the Soho Grand Hotel NYC—a decadent twist on the classic comfort food. Featuring perfectly al dente elbow macaroni smothered in a rich, velvety blend of cheddar, Gruyere, and Parmesan cheeses, this dish takes mac and cheese to an elevated level. Enhanced with a touch of Dijon mustard and garlic powder for added depth, and topped with golden, crispy panko breadcrumbs, every bite offers a delightful contrast of creamy and crunchy textures. Ready in just 40 minutes, it’s a gourmet centerpiece perfect for dinner parties, cozy nights in, or when you’re craving something indulgent. Pair it with a fresh green salad for a complete, crowd-pleasing meal!
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Recipe Information
Ingredients
- 340 grams Elbow macaroni
- 60 grams Unsalted butter
- 45 grams All-purpose flour
- 720 milliliters Whole milk
- 240 milliliters Heavy cream
- 200 grams Cheddar cheese, grated
- 120 grams Gruyere cheese, grated
- 60 grams Parmesan cheese, finely grated
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 1 teaspoon Dijon mustard
- 0.5 teaspoon Garlic powder
- 60 grams Panko breadcrumbs
- 1 tablespoon Olive oil
- 1 tablespoon Parsley, chopped (optional garnish)
Instructions
Preheat your oven to 190°C (375°F) and grease a large baking dish.
Cook the elbow macaroni in a large pot of salted boiling water until al dente, according to package instructions. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes to form a roux.
Gradually pour in the milk and heavy cream, whisking constantly to avoid lumps. Cook over medium heat until the mixture thickens, about 5-7 minutes.
Stir in the cheddar, Gruyere, and Parmesan cheeses, mixing until completely melted and smooth. Add the salt, black pepper, Dijon mustard, and garlic powder. Taste and adjust seasoning if necessary.
Combine the cooked macaroni with the cheese sauce in a large bowl, ensuring the pasta is fully coated.
Transfer the macaroni and cheese mixture to the prepared baking dish, spreading it evenly.
In a small bowl, mix the panko breadcrumbs with olive oil until evenly coated. Sprinkle the breadcrumb mixture over the macaroni and cheese.
Bake in the preheated oven for 15-20 minutes, or until the top is golden and crispy.
Garnish with chopped parsley if desired, and serve hot.
Nutrition Facts
Calories |
5103 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 298.8 g | 383% | |
| Saturated Fat | 170.4 g | 852% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 831 mg | 277% | |
| Sodium | 6309 mg | 274% | |
| Total Carbohydrate | 387.6 g | 141% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 52.7 g | ||
| Protein | 195.5 g | 391% | |
| Vitamin D | 9.4 mcg | 47% | |
| Calcium | 4265 mg | 328% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 1576 mg | 34% | |
*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.
