Not Your Average Macaroni and Cheese
Take your comfort food game to the next level with "Not Your Average Macaroni and Cheese," a gourmet twist on a classic favorite. This indulgent recipe features a velvety, triple-cheese sauce made with sharp cheddar, nutty Gruyère, and savory Parmesan, all perfectly spiced with hints of garlic powder, onion powder, and smoked paprika. Topped with golden panko breadcrumbs for an irresistible crunch, this baked mac and cheese is the perfect blend of creamy and crispy. Whether you're whipping it up for a family dinner or wowing guests at a potluck, this elevated dish delivers bold flavors and rich textures in every bite. With just 15 minutes of prep, you'll have a bubbling, golden tray of cheesy perfection ready to serve in no time.
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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)
- 1.5 cups Gruyère cheese (shredded)
- 0.5 cup Parmesan cheese (grated)
- 1 tsp garlic powder
- 1 tsp onion powder
- 0.5 tsp smoked paprika
- 1 tsp salt
- 0.5 tsp black pepper
- 1 cup panko breadcrumbs
- 2 tbsp olive oil
- 2 tbsp parsley (chopped, optional for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
In a medium saucepan over medium heat, melt the butter. Once melted, whisk in the flour and cook for 1-2 minutes to make a roux.
Gradually add the milk and heavy cream, whisking constantly to prevent lumps. Cook for 3-5 minutes until the mixture thickens slightly.
Reduce the heat to low and stir in the sharp cheddar, Gruyère, and Parmesan cheese, one handful at a time, until melted and smooth.
Stir in the garlic powder, onion powder, smoked paprika, salt, and black pepper. Adjust seasoning to taste.
Add the cooked macaroni to the cheese sauce and stir until well coated. Transfer the mixture to a greased 9x13-inch baking dish.
In a small bowl, mix the panko breadcrumbs with olive oil until evenly coated. Sprinkle the breadcrumbs evenly over the mac and cheese.
Bake in the preheated oven for 20 minutes, or until the top is golden brown and crispy.
Remove from the oven and let cool for 5 minutes before serving.
Optional: Garnish with chopped parsley before serving.
Nutrition Facts
Calories |
6065 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 349.4 g | 448% | |
| Saturated Fat | 195.3 g | 976% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 979 mg | 326% | |
| Sodium | 7520 mg | 327% | |
| Total Carbohydrate | 457.5 g | 166% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 55.8 g | ||
| Protein | 251.0 g | 502% | |
| Vitamin D | 9.5 mcg | 48% | |
| Calcium | 5565 mg | 428% | |
| Iron | 22.2 mg | 123% | |
| Potassium | 1725 mg | 37% | |
*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.
