Old Fashioned Macaroni and Cheese
Indulge in the comforting classic with this Old Fashioned Macaroni and Cheese recipe, a perfect blend of creamy, cheesy goodness and a golden, buttery breadcrumb topping. Featuring tender elbow macaroni coated in a silky sauce made from sharp cheddar and Parmesan, this dish gets its rich flavor from whole milk, heavy cream, and a hint of paprika for a subtle warmth. Toasted panko breadcrumbs add a satisfying crunch, elevating this baked macaroni and cheese to perfection. Ready in just 45 minutes, this nostalgic favorite is ideal for a hearty family dinner or as a standout side dish at any gathering. Classic comfort food has never tasted this good!
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Recipe Information
Ingredients
- 2 cups elbow macaroni
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 3 cups sharp cheddar cheese, shredded
- 1 cup Parmesan cheese, grated
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 teaspoons paprika
- 0.75 cup panko breadcrumbs
- 2 tablespoons unsalted butter (for breadcrumbs)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
Cook the elbow macaroni in a large pot of salted boiling water according to the package instructions, until al dente. Drain and set aside.
In a large saucepan, melt 4 tablespoons of butter over medium heat. Add the flour and whisk constantly for 1-2 minutes to create a roux.
Slowly pour in the milk and heavy cream, whisking constantly to prevent lumps. Cook the mixture for 3-5 minutes, or until it begins to thicken.
Reduce the heat to low and stir in the sharp cheddar cheese and Parmesan cheese a handful at a time until fully melted and smooth.
Season the cheese sauce with salt, black pepper, and paprika. Taste and adjust seasoning as needed.
Add the cooked macaroni to the cheese sauce and stir until the pasta is evenly coated.
Transfer the macaroni and cheese mixture to the prepared baking dish, smoothing the top with a spatula.
In a small skillet, melt 2 tablespoons of butter over medium heat. Add the panko breadcrumbs and stir until they are golden brown and evenly coated in butter.
Sprinkle the toasted breadcrumbs evenly over the macaroni and cheese.
Bake the dish in the preheated oven for 20-25 minutes, or until the top is golden and bubbly.
Remove from the oven and let it cool for 5 minutes before serving.
Nutrition Facts
Calories |
4547 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 311.8 g | 400% | |
| Saturated Fat | 192.3 g | 962% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 952 mg | 317% | |
| Sodium | 6504 mg | 283% | |
| Total Carbohydrate | 253.2 g | 92% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 45.2 g | ||
| Protein | 177.8 g | 356% | |
| Vitamin D | 10.2 mcg | 51% | |
| Calcium | 4224 mg | 325% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 1549 mg | 33% | |
*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.
