Macaroni Royale
Indulge in the ultimate comfort food upgrade with Macaroni Royale, a decadent twist on traditional mac and cheese. This elevated dish features tender macaroni pasta enveloped in a velvety, three-cheese blend of sharp cheddar, gruyere, and parmesan, enhanced with the subtle warmth of dry mustard. Crispy pancetta adds a savory crunch, while a golden topping of garlicky, parsley-infused panko breadcrumbs takes every bite to the next level. Perfectly baked to achieve a bubbly, golden crust, this luxurious casserole is a showstopper for dinner parties or a satisfying weeknight treat. With minimal prep time and bold flavors, Macaroni Royale is your new go-to recipe for gourmet comfort food.
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Recipe Information
Ingredients
- 400 grams macaroni pasta
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3.5 cups whole milk
- 0.5 cups heavy cream
- 1.5 cups sharp cheddar cheese (grated)
- 1 cup gruyere cheese (grated)
- 0.5 cups parmesan cheese (grated)
- 1 teaspoon dry mustard powder
- 0.5 teaspoons ground black pepper
- 1 teaspoon salt
- 150 grams pancetta (diced)
- 1 cup panko breadcrumbs
- 1 tablespoon olive oil
- 2 cloves garlic (minced)
- 2 tablespoons fresh parsley (chopped)
Instructions
Bring a large pot of salted water to a boil. Add macaroni pasta and cook until al dente, according to package instructions (about 8-10 minutes). Drain and set aside.
In a large saucepan, melt 4 tablespoons of butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes until lightly golden.
Gradually add the milk and heavy cream while whisking continuously to prevent lumps. Cook for 5-7 minutes, stirring often, until the sauce thickens.
Reduce heat to low and stir in the cheddar, gruyere, and parmesan cheeses until fully melted and creamy.
Add the dry mustard powder, salt, and ground black pepper to the cheese sauce. Mix well, then fold in the cooked macaroni pasta. Remove from heat.
In a separate skillet, cook the diced pancetta over medium-high heat until crispy (about 5-7 minutes). Remove pancetta with a slotted spoon and set aside on a paper towel-lined plate.
In the same skillet, heat the olive oil over medium heat. Add the minced garlic and cook for 30 seconds until fragrant. Stir in the panko breadcrumbs and cook for 2-3 minutes until golden brown. Remove from heat and mix in the chopped parsley.
Preheat your oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish.
Pour the macaroni and cheese mixture into the prepared baking dish. Top evenly with crispy pancetta and the golden breadcrumb mixture.
Bake in the preheated oven for 15-20 minutes, or until the top is bubbly and golden brown.
Remove from the oven and let it cool for 5 minutes before serving. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
940 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.5 g | 65% | |
| Saturated Fat | 27.9 g | 140% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 131 mg | 44% | |
| Sodium | 1516 mg | 66% | |
| Total Carbohydrate | 77.0 g | 28% | |
| Dietary Fiber | 3.2 g | 12% | |
| Total Sugars | 10.0 g | ||
| Protein | 42.2 g | 84% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 803 mg | 62% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 457 mg | 10% | |
*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.
