Monterey Mac Cheese
Indulge in the ultimate comfort food with this Monterey Mac & Cheese, a rich and creamy baked pasta dish that’s bursting with cheesy goodness. Featuring a velvety sauce made from a trio of Monterey Jack, sharp cheddar, and Parmesan cheeses, this recipe pairs perfectly cooked elbow macaroni with a golden, crispy panko breadcrumb topping for an irresistible texture. A dash of paprika adds a subtle smoky undertone, while creamy milk and heavy cream ensure every bite is luxuriously smooth. Ready in just 45 minutes, this baked mac and cheese is the perfect dish for family dinners, potlucks, or a cozy night in. Finish with fresh parsley for a pop of color and flavor, and serve it hot for a meal that's both comforting and unforgettable.
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Recipe Information
Ingredients
- 12 ounces elbow macaroni
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2.5 cups milk
- 1 cup heavy cream
- 3 cups Monterey Jack cheese, shredded
- 1.5 cups sharp cheddar cheese, shredded
- 1 cup Parmesan cheese, grated
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon paprika
- 1.5 cups panko breadcrumbs
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Cook the elbow macaroni until al dente according to the 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, stirring constantly, to form a roux.
Gradually whisk in the milk and heavy cream, ensuring there are no lumps. Cook the mixture, stirring frequently, until it thickens and begins to bubble, about 5–7 minutes.
Reduce the heat to low and stir in the Monterey Jack, sharp cheddar, and Parmesan cheeses, one handful at a time, until fully melted and smooth.
Add the salt, black pepper, and paprika to the cheese sauce. Stir well to combine.
Add the cooked macaroni to the cheese sauce and stir until the pasta is evenly coated.
Transfer the mac and cheese mixture to a greased 9x13-inch baking dish and smooth it out into an even layer.
In a small bowl, combine the panko breadcrumbs and olive oil. Mix until the breadcrumbs are evenly coated.
Sprinkle the breadcrumb mixture evenly over the top of the mac and cheese.
Bake in the preheated oven for 20–25 minutes, or until the breadcrumbs are golden and crispy.
Remove the dish from the oven and let it rest for 5 minutes before serving.
Garnish with chopped fresh parsley, if desired, and serve hot.
Nutrition Facts
Calories |
5796 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 364.2 g | 467% | |
| Saturated Fat | 200.0 g | 1000% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 979 mg | 326% | |
| Sodium | 7796 mg | 339% | |
| Total Carbohydrate | 386.0 g | 140% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 47.4 g | ||
| Protein | 240.6 g | 481% | |
| Vitamin D | 9.4 mcg | 47% | |
| Calcium | 5295 mg | 407% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 1460 mg | 31% | |
*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.
