My Favorite Macaroni and Cheese
Experience ultimate comfort food bliss with "My Favorite Macaroni and Cheese," a rich and creamy baked pasta dish that's irresistibly indulgent. This recipe features tender elbow macaroni drenched in a velvety cheese sauce made with a mouthwatering blend of sharp cheddar, Gruyère, Parmesan, and cream cheese. Enhanced with a hint of Dijon mustard, garlic powder, and onion powder for depth of flavor, the dish gets a satisfying crunch from a golden panko breadcrumb topping. Perfect for weeknight dinners or as a standout holiday side, this classic baked mac and cheese is ready in just 45 minutes and serves six. Whether you're craving cozy family meals or planning a crowd-pleasing potluck dish, this recipe is guaranteed to be a favorite!
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Recipe Information
Ingredients
- 16 oz elbow macaroni
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 4 cups whole milk
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 1 cup Gruyère cheese, shredded
- 1 cup Parmesan cheese, grated
- 4 oz cream cheese, softened
- 1 tbsp Dijon mustard
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 tsp paprika (optional)
- 1 cup panko breadcrumbs
- 2 tbsp olive oil or melted butter (for breadcrumbs)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
Cook the macaroni according to package instructions until al dente. Drain and set aside.
In a large saucepan over medium heat, melt the butter. Once melted, add the flour and whisk continuously for 1-2 minutes to create a roux.
Gradually pour in the milk and heavy cream while whisking to prevent lumps. Cook the mixture for 4-5 minutes, stirring often, until it begins to thicken.
Lower the heat and stir in the cream cheese, Dijon mustard, garlic powder, onion powder, salt, black pepper, and optional paprika. Mix until fully combined.
Gradually add the shredded cheddar, Gruyère, and Parmesan cheeses, stirring until melted and smooth.
Add the drained macaroni into the cheese sauce and mix until the pasta is evenly coated.
Pour the macaroni and cheese mixture into the prepared baking dish and spread evenly.
In a small bowl, combine the panko breadcrumbs with olive oil or melted butter. Sprinkle this mixture evenly over the top of the macaroni and cheese.
Bake your macaroni and cheese in the preheated oven for 20-25 minutes, or until the top is golden and bubbly.
Remove from the oven and let cool for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
4441 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 363.2 g | 466% | |
| Saturated Fat | 206.1 g | 1030% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 1047 mg | 349% | |
| Sodium | 7476 mg | 325% | |
| Total Carbohydrate | 127.4 g | 46% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 54.8 g | ||
| Protein | 170.8 g | 342% | |
| Vitamin D | 12.5 mcg | 63% | |
| Calcium | 4928 mg | 379% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 2018 mg | 43% | |
*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.
