Rich and Cheesy Macaroni
Indulge in the ultimate comfort food with this Rich and Cheesy Macaroni recipe, a luscious blend of creamy cheese sauce and perfectly baked pasta topped with golden, crispy breadcrumbs. Featuring a trio of sharp cheddar, nutty Gruyère, and savory Parmesan, this baked macaroni and cheese delivers unparalleled flavor and gooey richness in every bite. The velvety roux-based sauce, made with a combination of whole milk and heavy cream, coats tender elbow macaroni before everything is baked to bubbly perfection. Finished with a crunchy panko breadcrumb topping and a hint of paprika, it's the perfect dish to bring to family gatherings, potlucks, or to enjoy as a cozy weeknight dinner. Ready in just 40 minutes, this versatile recipe serves six and can easily be customized for even more cheesy goodness.
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Recipe Information
Ingredients
- 450 grams Elbow macaroni
- 4 tablespoons Unsalted butter
- 3 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 Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Ground mustard
- 0.25 teaspoon Paprika (optional, for garnish)
- 1 cup Panko breadcrumbs
- 1 tablespoon Olive oil
Instructions
Bring a large pot of salted water to a boil and cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
Preheat your oven to 375°F (190°C).
In a large saucepan over medium heat, melt the butter. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
Gradually add the milk and heavy cream to the roux, whisking constantly to prevent lumps. Cook for 3-4 minutes until the mixture thickens.
Reduce the heat to low and stir in the sharp cheddar, Gruyère, and Parmesan cheeses until they are fully melted and smooth.
Add salt, pepper, and ground mustard to the cheese sauce and mix well. Taste and adjust seasonings if needed.
Stir the cooked macaroni into the cheese sauce until evenly coated. Pour the mixture into a greased 9x13-inch baking dish.
In a small bowl, mix the panko breadcrumbs with olive oil and sprinkle the mixture evenly over the macaroni. Optionally, dust with paprika for color.
Bake in the preheated oven for 15-20 minutes or until the top is golden brown and crispy.
Remove from the oven and let the mac and cheese rest for 5 minutes before serving.
Nutrition Facts
Calories |
5532 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 313.6 g | 402% | |
| Saturated Fat | 177.8 g | 889% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 912 mg | 304% | |
| Sodium | 6386 mg | 278% | |
| Total Carbohydrate | 445.6 g | 162% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 55.0 g | ||
| Protein | 218.3 g | 437% | |
| Vitamin D | 10.2 mcg | 51% | |
| Calcium | 4600 mg | 354% | |
| Iron | 22.0 mg | 122% | |
| Potassium | 1522 mg | 32% | |
*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.
