Oven Baked Macaroni and Cheese
Indulge in the ultimate comfort food with this rich and creamy Oven Baked Macaroni and Cheese recipe. Made with a trio of sharp cheddar, gruyere, and parmesan cheeses, this dish delivers an irresistibly decadent, velvety sauce that coats every bite of tender elbow macaroni. A golden, crispy panko breadcrumb topping, lightly toasted with olive oil and paprika, adds the perfect crunch to contrast the creamy interior. With easy-to-follow steps, including a classic roux-based cheese sauce and an effortless bake, this recipe ensures a restaurant-quality dish in the comfort of your kitchen. Perfect for family dinners, gatherings, or as a standout holiday side dish, this baked macaroni and cheese will become your go-to favorite. Ready in just under an hour, it’s comfort food done right!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 450 g elbow macaroni
- 60 g unsalted butter
- 50 g all-purpose flour
- 700 ml whole milk
- 250 ml heavy cream
- 300 g sharp cheddar cheese, shredded
- 200 g gruyere cheese, shredded
- 50 g parmesan cheese, grated
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp paprika (optional for garnish)
- 100 g breadcrumbs (panko preferred)
- 1 tbsp olive oil
Instructions
Preheat your oven to 200°C (400°F). Grease a 9x13 inch (23x33 cm) baking dish and set aside.
Bring a large pot of salted water to a boil. Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
In a large saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.
Slowly add the milk and heavy cream to the roux, whisking to avoid lumps. Cook for 3-4 minutes, stirring frequently, until the mixture thickens and coats the back of a spoon.
Reduce the heat to low and stir in the shredded cheddar, gruyere, and parmesan cheeses. Continue stirring until the cheeses are fully melted and the sauce is smooth. Add the salt and black pepper, tasting and adjusting seasoning as needed.
Combine the cooked macaroni with the cheese sauce, ensuring all the pasta is thoroughly coated. Transfer the mixture to the prepared baking dish and spread it out evenly.
In a small bowl, mix the breadcrumbs with the olive oil. Sprinkle the breadcrumb mixture evenly over the macaroni and cheese. Optionally, dust the top with paprika for added color and flavor.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and crispy.
Remove from the oven and let the dish rest for 5 minutes before serving.
Nutrition Facts
Calories |
6350 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 359.8 g | 461% | |
| Saturated Fat | 205.7 g | 1028% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 1055 mg | 352% | |
| Sodium | 7613 mg | 331% | |
| Total Carbohydrate | 508.5 g | 185% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 54.7 g | ||
| Protein | 256.6 g | 513% | |
| Vitamin D | 10.6 mcg | 53% | |
| Calcium | 5571 mg | 429% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 1748 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.
