Really Great Macaroni Cheese
Indulge in the ultimate comfort food experience with this "Really Great Macaroni Cheese" recipe—a decadent twist on a classic family favorite. Featuring a velvety cheese sauce made from a rich blend of sharp cheddar, creamy Gruyère, and nutty Parmesan, this dish is layered with bold flavors and a touch of Dijon mustard for extra depth. Topped with golden, crispy panko breadcrumbs and baked to perfection, every bite offers the perfect balance of creamy and crunchy textures. With simple ingredients like al dente macaroni pasta, a luscious roux-based sauce, and a hint of optional cayenne pepper for a subtle kick, this recipe is designed to please both kids and adults alike. Ready in just 45 minutes, this baked macaroni and cheese is ideal for cozy dinners, potlucks, or as a show-stopping side dish.
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Recipe Information
Ingredients
- 450 grams Macaroni pasta
- 60 grams Unsalted butter
- 50 grams All-purpose flour
- 720 milliliters Whole milk
- 240 milliliters Heavy cream
- 250 grams Cheddar cheese (shredded)
- 120 grams Gruyère cheese (shredded)
- 60 grams Parmesan cheese (grated)
- 1 teaspoon Dijon mustard
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Cayenne pepper (optional)
- 100 grams Panko breadcrumbs
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 180°C (350°F). Grease a 9x13-inch baking dish and set it aside.
Bring a large pot of salted water to a boil. Cook the macaroni pasta 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, stirring constantly, to make a roux.
Slowly pour in the milk and heavy cream while whisking to remove lumps. Continue cooking and whisking until the mixture thickens slightly, about 4-5 minutes.
Lower the heat and add the cheddar cheese, Gruyère cheese, and Parmesan cheese. Stir until the cheeses are fully melted and the sauce is smooth.
Mix in the Dijon mustard, salt, black pepper, and cayenne pepper (if using). Remove from heat.
Combine the cooked macaroni with the cheese sauce, making sure all the pasta is well coated. Pour the mixture into the prepared baking dish.
In a small bowl, combine the panko breadcrumbs with olive oil, tossing to coat evenly. Sprinkle the breadcrumbs over the top of the mac and cheese.
Bake in the preheated oven for 20-25 minutes or until the top is golden and crispy.
Let the macaroni cheese cool for a few minutes before serving. Enjoy!
Nutrition Facts
Calories |
973 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.8 g | 68% | |
| Saturated Fat | 30.8 g | 154% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 1108 mg | 48% | |
| Total Carbohydrate | 83.9 g | 31% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 9.4 g | ||
| Protein | 36.7 g | 73% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 782 mg | 60% | |
| Iron | 2.4 mg | 14% | |
| Potassium | 359 mg | 8% | |
*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.
