Real Macaroni and Cheese
Indulge in the ultimate comfort food with this "Real Macaroni and Cheese" recipe, a true classic elevated with gourmet flavors. Perfectly al dente elbow macaroni is smothered in a rich, velvety cheese sauce made from sharp cheddar, nutty Gruyère, and savory Parmesan. A hint of Dijon mustard, paprika, and black pepper adds depth, while a golden, crispy panko breadcrumb topping brings delightful texture to every bite. This easy baked macaroni and cheese is ready in just 40 minutes, making it ideal for weeknight dinners or special gatherings. Serve it as a decadent main dish or a standout side for a meal that’s guaranteed to impress.
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Recipe Information
Ingredients
- 454 grams elbow macaroni
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 1.5 cups Gruyère cheese, shredded
- 0.5 cups Parmesan cheese, grated
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
- 0.5 teaspoons paprika
- 1 cup panko breadcrumbs
- 2 tablespoons olive oil
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Add the macaroni and cook according to the package instructions until al dente. Drain and set aside.
In a large saucepan over medium heat, melt the butter. Once melted, add the flour, whisking constantly to create a roux. Cook for about 2 minutes until the mixture smells slightly nutty but does not brown.
Gradually pour in the milk and heavy cream while continuing to whisk. Bring the mixture to a gentle simmer and cook until it thickens, about 5 minutes.
Lower the heat and stir in the cheddar, Gruyère, and Parmesan cheese, adding a handful at a time and stirring until melted and smooth after each addition.
Stir in the Dijon mustard, salt, black pepper, and paprika for added flavor.
Mix the cooked macaroni into the cheese sauce until well coated.
Transfer the macaroni and cheese to a greased 9x13-inch baking dish.
In a small bowl, combine the panko breadcrumbs and olive oil. Sprinkle the mixture evenly over the top of the macaroni and cheese.
Bake in the preheated oven for 20 minutes, or until the top is golden and crispy.
Let the macaroni and cheese cool slightly before serving. Enjoy!
Nutrition Facts
Calories |
5712 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 328.8 g | 422% | |
| Saturated Fat | 180.0 g | 900% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 912 mg | 304% | |
| Sodium | 4142 mg | 180% | |
| Total Carbohydrate | 454.6 g | 165% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 55.2 g | ||
| Protein | 219.7 g | 439% | |
| Vitamin D | 10.2 mcg | 51% | |
| Calcium | 4602 mg | 354% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 1543 mg | 33% | |
*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.
