Quick and Crispy Macaroni and Cheese
Get ready to elevate your weeknight dinner game with this Quick and Crispy Macaroni and Cheese recipe! This comforting classic combines tender elbow macaroni with a rich, velvety cheese sauce made from sharp cheddar and Parmesan, perfectly seasoned with a touch of ground mustard for depth. The magic, however, lies in the irresistibly crispy panko breadcrumb topping, lightly tossed with olive oil and baked to golden perfection. Ready in just 40 minutes, this easy baked macaroni and cheese delivers creamy, gooey comfort with a satisfying crunch in every bite. Perfect for busy weeknights or casual gatherings, this dish is a crowd-pleaser that pairs wonderfully with a crisp green salad or roasted veggies for a balanced meal.
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Recipe Information
Ingredients
- 8 ounces elbow macaroni
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 2 cups sharp cheddar cheese, shredded
- 0.5 cups Parmesan cheese, grated
- 0.75 cups panko breadcrumbs
- 1 tablespoon olive oil
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.25 teaspoons ground mustard (optional)
Instructions
Preheat your oven to 375°F (190°C).
Cook the elbow macaroni in a large pot of salted boiling water until just al dente, according to package instructions. Drain well and set aside.
In a medium saucepan, melt 3 tablespoons of unsalted butter over medium heat. Once melted, whisk in 3 tablespoons of all-purpose flour and stir constantly for about 1 minute to cook off the raw flour taste.
Gradually pour in 2 cups of whole milk, whisking continuously to avoid lumps. Cook for 3-4 minutes, stirring frequently, until the mixture thickens into a smooth sauce.
Lower the heat and stir in 2 cups of shredded sharp cheddar cheese and 1/2 cup of grated Parmesan cheese. Add 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/4 teaspoon of ground mustard, if using. Mix until the cheese is fully melted and the sauce is creamy.
Combine the cheese sauce with the cooked macaroni, mixing until all the pasta is evenly coated.
Pour the macaroni and cheese mixture into a greased 8x8-inch baking dish, spreading it evenly.
In a small bowl, combine 3/4 cup of panko breadcrumbs with 1 tablespoon of olive oil. Stir until the breadcrumbs are evenly coated.
Sprinkle the breadcrumb mixture evenly over the macaroni and cheese.
Bake in the preheated oven for 15-20 minutes, or until the topping is golden brown and crispy.
Let the dish cool slightly before serving. Enjoy your quick and crispy macaroni and cheese!
Nutrition Facts
Calories |
745 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.4 g | 49% | |
| Saturated Fat | 22.6 g | 113% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 991 mg | 43% | |
| Total Carbohydrate | 71.0 g | 26% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 8.6 g | ||
| Protein | 32.1 g | 64% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 678 mg | 52% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 323 mg | 7% | |
*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.
