Macho Macaroni and Cheese Casserole
Get ready to elevate comfort food to bold new heights with this Macho Macaroni and Cheese Casserole recipe! Featuring tender elbow macaroni smothered in a creamy, decadent three-cheese sauce of sharp cheddar, Monterey Jack, and Parmesan, this dish is packed with rich, melty goodness. The addition of smoky crumbled bacon and zesty diced jalapeños brings a bold, macho kick, while a golden, crunchy panko breadcrumb topping adds the perfect finishing touch. Easy to prepare and baked to bubbling perfection, this casserole is ideal for family dinners, potlucks, or any occasion that calls for hearty, indulgent flavor. With a mere 20 minutes of prep and customizable garnishes, this dish is your next go-to mac and cheese masterpiece!
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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
- 2 cups sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 1 cup Parmesan cheese, grated
- 2 medium jalapeños, diced (seeds removed for less heat)
- 8 slices cooked bacon, crumbled
- 1 cup panko breadcrumbs
- 1 tbsp olive oil
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp paprika
Instructions
Preheat your oven to 375°F (190°C) and grease a large casserole dish with non-stick cooking spray or butter.
Bring a large pot of salted water to a boil and cook the elbow macaroni according to the 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 lightly golden and bubbly.
Gradually whisk in the milk and heavy cream, stirring constantly to create a smooth sauce. Continue cooking for 3-4 minutes until the mixture thickens slightly.
Lower the heat and stir in the cheddar, Monterey Jack, and Parmesan cheeses. Mix until the cheeses are fully melted and the sauce is smooth.
Fold the cooked macaroni into the cheese sauce, ensuring every piece is coated. Add the diced jalapeños, crumbled bacon, salt, pepper, and paprika. Stir well to combine.
Transfer the macaroni mixture into the prepared casserole dish, spreading it out evenly.
In a small bowl, mix the panko breadcrumbs with the olive oil. Sprinkle the breadcrumb mixture over the top of the casserole.
Place the casserole in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and bubbling.
Let rest for 5 minutes before serving. Garnish with extra crumbled bacon or diced jalapeños if desired. Enjoy your Macho Macaroni and Cheese Casserole!
Nutrition Facts
Calories |
5827 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 334.2 g | 428% | |
| Saturated Fat | 184.7 g | 924% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 944 mg | 315% | |
| Sodium | 7883 mg | 343% | |
| Total Carbohydrate | 453.8 g | 165% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 55.8 g | ||
| Protein | 238.2 g | 476% | |
| Vitamin D | 9.9 mcg | 49% | |
| Calcium | 4232 mg | 326% | |
| Iron | 22.9 mg | 127% | |
| Potassium | 1889 mg | 40% | |
*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.
