Over the Top Macaroni and Cheese
Dive into the ultimate comfort food experience with this "Over the Top Macaroni and Cheese" recipe, a decadent twist on a timeless classic. This irresistible dish features tender elbow macaroni smothered in a luxuriously creamy, homemade cheese sauce made with a trio of sharp cheddar, nutty Gruyère, and rich Parmesan. Elevated with hints of Dijon mustard, garlic powder, and smoked paprika, the flavor profile is as sophisticated as it is indulgent. Topped with buttery, golden panko breadcrumbs and a touch of fresh parsley, this baked sensation delivers the perfect crispy finish to every gooey bite. Perfect for family dinners, holiday gatherings, or anytime you're craving next-level mac and cheese, this recipe comes together in under an hour and serves a crowd. Comfort food lovers, meet your new obsession!
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Recipe Information
Ingredients
- 16 oz elbow macaroni
- 6 tbsp unsalted butter
- 0.25 cup all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 3 cups cheddar cheese, shredded
- 2 cups Gruyère cheese, shredded
- 1 cup Parmesan cheese, grated
- 4 oz cream cheese, softened
- 1 tbsp Dijon mustard
- 1 tsp garlic powder
- 0.5 tsp smoked paprika
- 1 tsp salt
- 0.5 tsp black pepper
- 1 cup panko breadcrumbs
- 2 tbsp unsalted butter, melted
- 1 tbsp fresh parsley, chopped
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. Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
In a large saucepan, melt 6 tablespoons of unsalted butter over medium heat. Once melted, whisk in the flour to make a roux, cooking for 1-2 minutes until golden and bubbly.
Gradually whisk in the whole milk and heavy cream, stirring constantly to avoid lumps. Cook the mixture until it thickens, about 4-5 minutes.
Reduce heat to low and stir in the cream cheese until melted. Then add the shredded cheddar, Gruyère, and Parmesan cheeses, a handful at a time, stirring until smooth and creamy.
Stir in Dijon mustard, garlic powder, smoked paprika, salt, and black pepper. Adjust seasoning to taste.
Add the cooked macaroni to the cheese sauce and toss to coat evenly. Transfer the macaroni and cheese to the prepared baking dish, spreading it out evenly.
In a small bowl, combine the panko breadcrumbs, melted butter, and chopped parsley. Sprinkle this mixture evenly over the top of the macaroni and cheese.
Bake in the preheated oven for 20-25 minutes or until the top is golden brown and bubbly.
Remove from the oven and let cool slightly before serving. Enjoy your indulgent Over the Top Macaroni and Cheese!
Nutrition Facts
Calories |
7119 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 455.6 g | 584% | |
| Saturated Fat | 270.2 g | 1351% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 1381 mg | 460% | |
| Sodium | 8910 mg | 387% | |
| Total Carbohydrate | 467.5 g | 170% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 59.4 g | ||
| Protein | 288.0 g | 576% | |
| Vitamin D | 11.1 mcg | 55% | |
| Calcium | 6521 mg | 502% | |
| Iron | 24.3 mg | 135% | |
| Potassium | 1889 mg | 40% | |
*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.
