Potluck Macaroni and Cheese
Creamy, indulgent, and baked to golden perfection, this Potluck Macaroni and Cheese recipe is the ultimate crowd-pleaser. Loaded with a luxurious blend of sharp cheddar, gruyere, parmesan, and cream cheese, this dish takes comfort food to the next level with its velvety sauce and irresistibly crispy panko breadcrumb topping. Perfect for sharing, it combines the hearty satisfaction of elbow macaroni with the smoky depth of paprika and an irresistibly creamy base made from whole milk and heavy cream. Ready in under an hour and serving eight, this baked mac and cheese is an easy yet impressive addition to any gathering, be it a potluck, holiday spread, or family dinner. It's a cheesy classic that's sure to become a favorite.
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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 gruyere cheese, shredded
- 1 cup parmesan cheese, grated
- 4 ounces cream cheese, softened
- 1.5 teaspoons salt
- 1 teaspoon ground black pepper
- 0.5 teaspoon smoked paprika
- 1 cup panko breadcrumbs
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C). Lightly 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, about 1-2 minutes less than the package instructions. Drain and set aside.
In a large saucepan, melt the butter over medium heat. Whisk in the flour, stirring constantly, and cook for 1-2 minutes, ensuring there are no lumps.
Gradually add in the milk and heavy cream, whisking constantly to create a smooth mixture. Cook for 3-4 minutes until the sauce begins to thicken.
Reduce the heat to low and stir in the cream cheese, sharp cheddar, gruyere, and parmesan cheeses. Stir until fully melted and creamy. Season with salt, pepper, and smoked paprika.
Add the cooked macaroni to the cheese sauce and gently stir to coat the pasta evenly.
Pour the macaroni and cheese mixture into the prepared baking dish, spreading it into an even layer.
In a small bowl, toss the panko breadcrumbs with olive oil. Sprinkle the breadcrumb 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 bubbling.
Remove from the oven and let cool for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
853 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.1 g | 67% | |
| Saturated Fat | 30.8 g | 154% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 155 mg | 52% | |
| Sodium | 1210 mg | 53% | |
| Total Carbohydrate | 62.3 g | 23% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 6.9 g | ||
| Protein | 35.3 g | 71% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 822 mg | 63% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 293 mg | 6% | |
*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.
