Old School Mac N Cheese
Indulge in pure comfort with this Old School Mac N Cheese recipe—a timeless classic bursting with creamy, cheesy goodness. Perfectly cooked elbow macaroni is smothered in a luscious homemade cheese sauce, featuring a rich blend of sharp cheddar, gruyere, and parmesan cheeses. A hint of ground mustard and paprika elevates the flavor, while a crispy golden topping of panko breadcrumbs adds the perfect crunch. Baked to bubbly perfection in under an hour, this recipe is your go-to for family dinners, holiday gatherings, or anytime you crave a nostalgic treat. Serve it as a main course or an irresistible side dish—don’t forget the optional garnish of fresh parsley for a touch of brightness. Classic mac and cheese never tasted so good!
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Recipe Information
Ingredients
- 12 oz Elbow macaroni
- 4 tbsp Unsalted butter
- 4 tbsp All-purpose flour
- 3 cups Whole milk
- 1 cup Heavy cream
- 1 tsp Salt
- 0.5 tsp Ground black pepper
- 0.5 tsp Ground mustard powder
- 0.5 tsp Paprika
- 2 cups Sharp cheddar cheese, shredded
- 1 cup Gruyere cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 1 cup Panko breadcrumbs
- 2 tbsp Olive oil
- 2 tbsp Fresh parsley, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with butter or nonstick spray.
Bring a large pot of salted water to a boil and cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
In a large saucepan over medium heat, melt the butter. Add the flour and whisk continuously for 1-2 minutes to create a roux (it should have a paste-like consistency).
Gradually whisk in the milk and heavy cream, ensuring there are no lumps. Continue cooking, whisking frequently, for 4-5 minutes until the mixture thickens.
Lower the heat and stir in the salt, pepper, mustard powder, and paprika. Gradually add the shredded sharp cheddar, gruyere, and parmesan cheeses. Stir until completely melted and smooth.
Add the cooked macaroni to the cheese sauce, stirring gently to coat all the pasta evenly.
Pour the mac and cheese mixture into the greased baking dish, spreading it evenly.
In a small bowl, combine the panko breadcrumbs with olive oil. Sprinkle the breadcrumb mixture evenly over the mac and cheese.
Place the dish in the oven and bake for 20-25 minutes, or until the top is golden and bubbling.
Optionally, garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
856 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.1 g | 66% | |
| Saturated Fat | 28.6 g | 143% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 139 mg | 46% | |
| Sodium | 1025 mg | 45% | |
| Total Carbohydrate | 68.1 g | 25% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 8.4 g | ||
| Protein | 31.2 g | 62% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 690 mg | 53% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 327 mg | 7% | |
*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.
