Really the Best Ever Mac N Cheese
Indulge in pure comfort food heaven with "Really the Best Ever Mac N Cheese," a decadent recipe that combines three luxurious cheeses—sharp cheddar, Gruyere, and Parmesan—for a creamy, flavor-packed sauce that’s the definition of indulgence. Al dente elbow macaroni is wrapped in this velvety cheese blanket, then baked to perfection beneath a golden, crispy panko breadcrumb topping seasoned with a hint of paprika for a subtle smoky flair. Perfect for family dinners, potlucks, or holiday feasts, this mac and cheese recipe is ready in under an hour and guarantees rave reviews. With its bold trio of cheeses, rich roux-based sauce, and irresistible crunch, it'll earn its rightful spot as your go-to comfort food classic!
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Recipe Information
Ingredients
- 16 oz Elbow macaroni
- 4 tbsp Unsalted butter
- 4 tbsp All-purpose flour
- 4 cups Whole milk
- 1 cup Heavy cream
- 3 cups Sharp cheddar cheese, shredded
- 2 cups Gruyere cheese, shredded
- 1 cup Parmesan cheese, grated
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.5 tsp Ground mustard
- 1 cup Panko breadcrumbs
- 1 tbsp Olive oil
- 0.25 tsp Paprika
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 the package instructions until al dente. Drain and set aside.
In a large saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes to form a roux.
Slowly pour in the milk and heavy cream, whisking constantly to ensure no lumps. Cook the mixture until thickened, about 3-4 minutes.
Reduce the heat to low and stir in the cheddar cheese, Gruyere cheese, and Parmesan cheese, one handful at a time, allowing each addition to melt completely before adding the next.
Season the cheese sauce with salt, black pepper, and ground mustard. Taste and adjust seasoning as needed.
Add the cooked macaroni to the cheese sauce and stir until evenly coated.
Transfer the macaroni and cheese mixture to the prepared baking dish and spread it out evenly.
In a small bowl, mix the panko breadcrumbs with olive oil and paprika. Sprinkle the mixture evenly over the top of the mac and cheese.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and crispy.
Remove from the oven and let cool for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
4934 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 243.6 g | 312% | |
| Saturated Fat | 140.4 g | 702% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 717 mg | 239% | |
| Sodium | 5311 mg | 231% | |
| Total Carbohydrate | 468.7 g | 170% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 66.9 g | ||
| Protein | 191.2 g | 382% | |
| Vitamin D | 12.5 mcg | 63% | |
| Calcium | 3630 mg | 279% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 1885 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.
