Oven Mac and Cheese
Dive into the ultimate comfort food with this creamy, cheesy Oven Mac and Cheese recipe! Perfectly cooked elbow macaroni is smothered in a luscious sauce made from sharp cheddar, nutty gruyere, and tangy parmesan cheeses, then baked to bubbly perfection under a golden, crispy panko breadcrumb topping. This dish features a rich roux-based cheese sauce infused with hints of paprika and black pepper for an irresistible depth of flavor. With a quick 20-minute prep time and a crowd-pleasing 25-minute bake, it’s the ideal side dish or main course for any occasion. Whether you’re hosting a family dinner or craving something warm and comforting, this baked mac and cheese delivers indulgence in every bite.
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Recipe Information
Ingredients
- 12 oz elbow macaroni
- 4 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 3 cups sharp cheddar cheese, shredded
- 1 cup gruyere cheese, shredded
- 1 cup parmesan cheese, grated
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp paprika
- 1 cup panko breadcrumbs
- 1 tbsp olive oil
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
Bring a large pot of salted water to a boil and cook the elbow macaroni until just al dente according to package instructions. Drain and set aside.
In a medium saucepan, melt 4 tablespoons of unsalted butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes to form a roux.
Gradually whisk in the milk and heavy cream, making sure there are no lumps. Cook the mixture over medium heat for 5-7 minutes, stirring often, until it thickens slightly.
Reduce the heat to low and stir in the cheddar, gruyere, and parmesan cheeses a handful at a time, allowing each batch to melt completely before adding the next. Add the salt, black pepper, and paprika, and stir until the sauce is smooth.
Combine the cooked macaroni with the cheese sauce, stirring to ensure every piece is evenly coated. Transfer the mixture to the prepared baking dish.
In a small bowl, mix the panko breadcrumbs with 1 tablespoon of olive oil. Sprinkle the breadcrumb mixture evenly over the mac and cheese.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and crispy.
Let the oven mac and cheese cool for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
5454 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 341.6 g | 438% | |
| Saturated Fat | 199.8 g | 999% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 1012 mg | 337% | |
| Sodium | 7386 mg | 321% | |
| Total Carbohydrate | 359.6 g | 131% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 51.1 g | ||
| Protein | 229.9 g | 460% | |
| Vitamin D | 10.5 mcg | 52% | |
| Calcium | 5300 mg | 408% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 1607 mg | 34% | |
*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.
