Oven Macaroni
Get ready to redefine comfort food with this indulgent Oven Macaroni recipe, the ultimate baked mac and cheese experience! Featuring tender elbow macaroni coated in a luscious, homemade cheese sauce made with sharp cheddar, mozzarella, and Parmesan, this dish is elevated with a golden, buttery panko breadcrumb topping for the perfect crunch. A creamy blend of milk and heavy cream creates a velvety base, while a hint of paprika adds a subtle kick of warmth. Ready in just 45 minutes, this baked macaroni is a crowd-pleaser for weeknight dinners or special gatherings. Garnish with fresh parsley for a pop of color, and serve it straight from the oven to savor every gooey, cheesy bite. Perfect for anyone searching for classic comfort food with a gourmet twist!
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Recipe Information
Ingredients
- 450 g elbow macaroni
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 1.5 cups mozzarella cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 1 tsp salt
- 0.5 tsp ground black pepper
- 0.5 tsp paprika
- 0.75 cup panko breadcrumbs
- 2 tbsp olive oil
- 2 tbsp fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with butter or non-stick spray.
Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes to form a roux, stirring constantly.
Gradually whisk in the milk and heavy cream, ensuring no lumps form. Cook for 3-4 minutes until the mixture thickens slightly.
Lower the heat and stir in the cheddar cheese, mozzarella cheese, Parmesan cheese, salt, pepper, and paprika. Stir until all the cheese is melted and the sauce is smooth.
Combine the cooked macaroni with the cheese sauce in a large bowl. Mix until the pasta is evenly coated.
Transfer the macaroni and cheese mixture to the prepared baking dish, spreading it out evenly.
In a small bowl, combine the panko breadcrumbs with olive oil. Sprinkle the breadcrumb mixture over the macaroni for a crispy topping.
Bake in the preheated oven for 20-25 minutes or until the top is golden brown and bubbling.
Remove from the oven and let it cool for 5 minutes. Optionally, garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
4610 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 237.3 g | 304% | |
| Saturated Fat | 123.1 g | 615% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 624 mg | 208% | |
| Sodium | 4722 mg | 205% | |
| Total Carbohydrate | 439.6 g | 160% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 57.3 g | ||
| Protein | 149.6 g | 299% | |
| Vitamin D | 8.1 mcg | 40% | |
| Calcium | 2595 mg | 200% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 1373 mg | 29% | |
*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.
