My Favorite Baked Macaroni and Cheese
Indulge in ultimate comfort with My Favorite Baked Macaroni and Cheese, a creamy, cheesy masterpiece topped with a golden, crispy breadcrumb crust. This crowd-pleasing classic combines tender elbow macaroni folded into a luxurious sauce made with sharp cheddar and Gruyere cheeses, enriched by whole milk and heavy cream for velvety perfection. A fragrant topping of buttery panko breadcrumbs and Parmesan adds irresistible crunch to every bite. Simple techniques like creating a roux and baking to golden-brown perfection make this dish a staple for family dinners, gatherings, or holiday feasts. Ready in just 50 minutes, this baked mac and cheese is the ultimate side or main dish that’s as comforting as it is delicious.
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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
- 3 cups Sharp cheddar cheese, shredded
- 2 cups Gruyere cheese, shredded
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.5 tsp Paprika
- 1 cup Panko breadcrumbs
- 0.5 cup Parmesan cheese, grated
- 1 tbsp Olive oil
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set it aside.
Bring a large pot of salted water to a boil. Cook the elbow macaroni according to the package instructions until just 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, stirring constantly, to make a roux.
Slowly whisk in the whole milk and heavy cream, ensuring the mixture is smooth. Cook for 3-4 minutes, stirring frequently, until slightly thickened.
Reduce the heat to low and stir in the shredded cheddar and Gruyere cheeses a handful at a time until fully melted and smooth. Season with salt, black pepper, and paprika.
Add the cooked macaroni to the cheese sauce and stir to combine completely.
Transfer the macaroni and cheese mixture to the prepared baking dish, spreading it out evenly.
In a small bowl, combine the panko breadcrumbs, grated Parmesan cheese, and olive oil. Mix until the breadcrumbs are evenly coated.
Sprinkle the breadcrumb mixture evenly over the macaroni and cheese.
Bake in the preheated oven for 20-25 minutes, or until the topping is golden brown and crispy.
Remove from the oven and let the dish rest for 5 minutes before serving.
Serve warm and enjoy!
Nutrition Facts
Calories |
6207 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 367.7 g | 471% | |
| Saturated Fat | 211.9 g | 1060% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 1092 mg | 364% | |
| Sodium | 5147 mg | 224% | |
| Total Carbohydrate | 452.8 g | 165% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 55.2 g | ||
| Protein | 262.9 g | 526% | |
| Vitamin D | 11.1 mcg | 55% | |
| Calcium | 5941 mg | 457% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 1695 mg | 36% | |
*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.
