Rosemary White Cheddar Mac N Cheese
Elevate your comfort food game with this indulgent Rosemary White Cheddar Mac N Cheese. Creamy, cheesy, and bursting with savory flavor, this dish combines the richness of white cheddar and Parmesan with the aromatic essence of fresh rosemary for a sophisticated twist on a classic favorite. A velvety cheese sauce made with whole milk and heavy cream cloaks perfectly cooked elbow macaroni, while a golden, crispy panko breadcrumb topping adds the perfect crunch. Quick to prepare and baked to perfection in just 30 minutes, this elegant macaroni and cheese is ideal for family dinners, potlucks, or cozy nights at home. Garnish with sprigs of rosemary for a beautiful and rustic presentation. Perfect for pasta lovers and anyone craving elevated comfort food!
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Recipe Information
Ingredients
- 16 oz Elbow macaroni (or your preferred pasta)
- 4 tbsp Unsalted butter
- 3 tbsp All-purpose flour
- 3 cups Whole milk
- 1 cup Heavy cream
- 1 tbsp Fresh rosemary, finely chopped
- 3 cups White cheddar cheese, shredded
- 1 cup Parmesan cheese, grated
- 1 tsp Salt
- 0.5 tsp Ground black pepper
- 1 cup Panko bread crumbs
- 1 tbsp Olive oil
- 2 sprigs Fresh rosemary sprigs (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
In a large saucepan over medium heat, melt the butter. Once melted, add the flour and whisk constantly for about 1-2 minutes to form a smooth roux.
Slowly pour in the milk and heavy cream, whisking continuously to avoid lumps. Cook for 3-5 minutes until the mixture thickens.
Stir in the chopped rosemary, salt, and pepper. Reduce the heat to low.
Gradually add the shredded white cheddar and grated Parmesan cheeses to the sauce, stirring until fully melted and smooth.
Add the cooked macaroni to the cheese sauce and stir to coat evenly.
Preheat your oven to 375°F (190°C). Transfer the macaroni and cheese to a greased 9x13-inch baking dish.
In a small bowl, mix the panko bread crumbs with olive oil. Sprinkle the mixture evenly over the top of the mac and cheese.
Bake in the preheated oven for 15-20 minutes, or until the top is golden and crispy.
Remove from the oven and let it cool for 5 minutes. Garnish with fresh rosemary sprigs, if desired, and serve warm.
Nutrition Facts
Calories |
5634 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 310.2 g | 398% | |
| Saturated Fat | 182.4 g | 912% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 892 mg | 297% | |
| Sodium | 7094 mg | 308% | |
| Total Carbohydrate | 484.1 g | 176% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 47.5 g | ||
| Protein | 220.7 g | 441% | |
| Vitamin D | 9.9 mcg | 49% | |
| Calcium | 4519 mg | 348% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 2048 mg | 44% | |
*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.
