Oamc Hearty Mac Cheese
Perfect for busy families or meal-preppers, OAMC Hearty Mac & Cheese is a rich and comforting casserole that combines the creamy indulgence of sharp cheddar, mozzarella, and Parmesan cheeses with the convenience of make-ahead flexibility. Featuring a velvety roux-based cheese sauce enriched with whole milk, heavy cream, and a hint of Dijon mustard and paprika for depth of flavor, this dish is a step above your standard mac and cheese. With an optional golden breadcrumb topping for extra crunch, it’s baked to bubbly perfection in just 25 minutes or stored in freezer-friendly portions for easy once-a-month cooking. Whether served fresh from the oven or reheated for a busy weeknight dinner, this irresistible, hearty macaroni and cheese is guaranteed to bring everyone to the table!
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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
- 3 cups Sharp cheddar cheese (shredded)
- 1.5 cups Mozzarella cheese (shredded)
- 0.5 cup Parmesan cheese (grated)
- 2 tsp Dijon mustard
- 1 tsp Paprika
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 cup Breadcrumbs (optional)
- 1 tbsp Olive oil (optional, for breadcrumbs)
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil and cook the macaroni according to 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 to form a smooth roux. Cook for about 1 minute, whisking constantly.
Gradually add the milk and heavy cream to the roux, whisking constantly to ensure no lumps form. Continue cooking and whisking until the sauce begins to thicken, about 5–7 minutes.
Reduce the heat to low and add the sharp cheddar cheese, mozzarella cheese, and Parmesan cheese to the sauce. Stir until the cheeses are fully melted and the mixture is smooth.
Stir in the Dijon mustard, paprika, salt, and black pepper. Adjust seasonings to taste.
Add the cooked macaroni to the cheese sauce and stir until the pasta is evenly coated.
If freezing for OAMC (Once A Month Cooking), divide the mac and cheese into freezer-safe containers or casserole dishes, let cool, cover tightly, and freeze. To bake later, thaw overnight in the refrigerator and bake as instructed below.
For immediate baking, transfer the mac and cheese to a greased 9x13-inch casserole dish.
If using breadcrumbs, toss them with olive oil and sprinkle evenly over the top of the mac and cheese.
Bake in the preheated oven for 20–25 minutes, or until bubbly and golden on top.
Let cool slightly before serving. Enjoy a warm and comforting dish of hearty mac and cheese!
Nutrition Facts
Calories |
6470 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 363.4 g | 466% | |
| Saturated Fat | 211.2 g | 1056% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 1068 mg | 356% | |
| Sodium | 8676 mg | 377% | |
| Total Carbohydrate | 501.1 g | 182% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 69.5 g | ||
| Protein | 274.9 g | 550% | |
| Vitamin D | 12.5 mcg | 63% | |
| Calcium | 5854 mg | 450% | |
| Iron | 25.0 mg | 139% | |
| Potassium | 2264 mg | 48% | |
*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.
