Ooey Gooey Macaroni and Cheese
Get ready to indulge in the ultimate comfort food with this recipe for Ooey Gooey Macaroni and Cheese! This creamy, decadent dish is a cheese lover's dream, featuring a rich trio of sharp cheddar, mozzarella, and Parmesan melted into a velvety sauce. Perfectly cooked al dente elbow macaroni is smothered in this luscious cheese blend, enhanced with a touch of Dijon mustard and paprika for a subtle flavor boost. Finished with a golden, crispy topping of panko breadcrumbs toasted in olive oil, this baked macaroni and cheese is both irresistibly creamy and satisfyingly crunchy. With simple ingredients and easy-to-follow steps, this crowd-pleaser is perfect for weeknight dinners, potlucks, or holiday gatherings. Your search for the best homemade mac and cheese ends here!
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Recipe Information
Ingredients
- 16 ounces elbow macaroni
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 3 cups sharp cheddar cheese, shredded
- 2 cups mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
- 1 teaspoon Dijon mustard
- 0.5 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup panko breadcrumbs
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente according to package instructions. Drain and set aside.
In a large saucepan, melt the butter over medium heat. Whisk in the flour and stir constantly for about 1-2 minutes to create a roux.
Gradually whisk in the milk and heavy cream, ensuring there are no lumps. Cook while stirring until the mixture thickens, about 5 minutes.
Reduce the heat to low and add the sharp cheddar, mozzarella, and Parmesan cheeses one handful at a time, stirring until completely melted and smooth.
Stir in the Dijon mustard, paprika, salt, and black pepper. Remove the cheese sauce from heat.
Combine the cooked macaroni with the cheese sauce in the saucepan, making sure the pasta is completely coated.
Transfer the macaroni and cheese mixture to the prepared baking dish, spreading it out evenly.
In a small bowl, mix the panko breadcrumbs with the olive oil until evenly coated. Sprinkle the breadcrumbs over the top of the mac and cheese.
Bake in the preheated oven for 20 minutes, or until the top is golden and bubbly.
Let the macaroni and cheese cool for 5 minutes before serving. Enjoy your ooey gooey mac and cheese!
Nutrition Facts
Calories |
6177 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 356.7 g | 457% | |
| Saturated Fat | 207.9 g | 1040% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 1068 mg | 356% | |
| Sodium | 8110 mg | 353% | |
| Total Carbohydrate | 460.0 g | 167% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 59.2 g | ||
| Protein | 262.9 g | 526% | |
| Vitamin D | 9.9 mcg | 49% | |
| Calcium | 5821 mg | 448% | |
| Iron | 24.0 mg | 133% | |
| Potassium | 1695 mg | 36% | |
*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.
