Ronzoni Macaroni Cheese
Indulge in the ultimate comfort food with this creamy, cheesy Ronzoni Macaroni Cheese recipe, a perfect blend of rich flavors and velvety textures. Featuring tender Ronzoni elbow macaroni coated in a luscious three-cheese sauce made with sharp cheddar, gooey mozzarella, and nutty Parmesan, this dish strikes the ideal balance of savory decadence. A pinch of paprika adds a subtle hint of warmth, while an optional golden breadcrumb topping delivers a delightful crunch. Ready in just 40 minutes, this easy-to-make classic is perfect for busy weeknights or as a standout side dish at your next gathering. Whether baked for extra texture or served straight from the stovetop, this crowd-pleaser is guaranteed to make every bite unforgettable. Keywords: creamy macaroni and cheese, Ronzoni macaroni recipe, baked mac and cheese, cheesy pasta dish.
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Recipe Information
Ingredients
- 16 ounces Ronzoni elbow macaroni
- 4 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 3 cups Whole milk
- 1 cup Heavy cream
- 2 cups Cheddar cheese, shredded
- 1 cup Mozzarella cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 0.5 cup Breadcrumbs (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the Ronzoni elbow macaroni according to the package instructions until al dente. Drain and set aside.
In a large saucepan, melt the butter over medium heat. Add the flour and whisk constantly for about 1-2 minutes to create a roux. It should be smooth and lightly golden in color.
Gradually pour in the milk and heavy cream, whisking continuously to avoid lumps. Cook the mixture over medium heat, stirring frequently, until it thickens slightly, about 5 minutes.
Reduce the heat to low and slowly stir in the cheddar cheese, mozzarella cheese, and Parmesan cheese. Continue stirring until the cheese is fully melted and the sauce is smooth.
Season the cheese sauce with salt, black pepper, and paprika. Taste and adjust seasoning as desired.
Add the cooked macaroni to the cheese sauce and stir until all the pasta is well-coated with the sauce.
If desired, transfer the macaroni and cheese to an oven-safe baking dish. Sprinkle the breadcrumbs evenly over the top for a crispy topping.
Preheat the oven to 375°F (190°C) and bake the dish for 10 minutes, or until the breadcrumbs are golden and crispy (optional step).
Serve hot and enjoy your creamy Ronzoni Macaroni Cheese!
Nutrition Facts
Calories |
818 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.4 g | 58% | |
| Saturated Fat | 27.3 g | 137% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 129 mg | 43% | |
| Sodium | 926 mg | 40% | |
| Total Carbohydrate | 72.7 g | 26% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 9.3 g | ||
| Protein | 31.5 g | 63% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 620 mg | 48% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 373 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.
