Mozzarella Macaroni and Cheese
Indulge in the ultimate comfort food with this Mozzarella Macaroni and Cheese—a creamy, cheesy bake that's perfect for weeknight dinners or special occasions. This recipe takes classic mac and cheese to the next level with a velvety sauce made from a luscious blend of mozzarella and Parmesan, paired with tender elbow macaroni. Infused with garlic powder for a subtle kick and topped with a golden, crunchy layer of panko breadcrumbs toasted in olive oil, every bite is rich in texture and flavor. Quick to prepare, it transitions seamlessly from stovetop to oven, making it an easy crowd-pleaser. Serve it straight from the oven with a sprinkle of fresh parsley for a touch of color and brightness. Whether you're feeding a family or hosting a gathering, this baked mozzarella mac and cheese is guaranteed to impress.
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Recipe Information
Ingredients
- 12 ounces Elbow macaroni
- 4 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 3 cups Whole milk
- 1 cup Heavy cream
- 0.5 teaspoons Garlic powder
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 3 cups Shredded mozzarella cheese
- 0.5 cups Grated Parmesan cheese
- 1 cup Panko breadcrumbs
- 1 tablespoons Olive oil
- 2 tablespoons Chopped fresh parsley (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil and cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, whisking constantly, to form a roux.
Slowly pour the milk and heavy cream into the roux, whisking continuously to prevent lumps. Cook for 4-5 minutes, or until the mixture thickens slightly.
Stir in the garlic powder, salt, and black pepper.
Reduce the heat to low and gradually add the mozzarella and Parmesan cheese, stirring until fully melted and smooth.
Add the cooked macaroni to the cheese sauce and mix well to coat all the pasta evenly.
Transfer the macaroni and cheese mixture to a greased 9x13-inch baking dish.
In a small bowl, mix the panko breadcrumbs with olive oil. Sprinkle the breadcrumb mixture evenly over the top of the macaroni and cheese.
Bake in the preheated oven for 15-20 minutes, or until the top is golden brown and bubbly.
Remove from the oven and let cool slightly before serving. Garnish with chopped parsley if desired.
Nutrition Facts
Calories |
4654 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 258.1 g | 331% | |
| Saturated Fat | 142.2 g | 711% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 733 mg | 244% | |
| Sodium | 6051 mg | 263% | |
| Total Carbohydrate | 366.0 g | 133% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 51.1 g | ||
| Protein | 183.8 g | 368% | |
| Vitamin D | 8.1 mcg | 40% | |
| Calcium | 3820 mg | 294% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 1232 mg | 26% | |
*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.
