Shortchefs Mac and Cheese
Indulge in the ultimate comfort food with Shortchefs Mac and Cheese, a creamy, cheesy masterpiece that will elevate your pasta night to gourmet levels. This easy-to-follow recipe combines tender elbow macaroni with a rich, velvety sauce made from sharp cheddar, gruyere, and parmesan cheeses, perfectly seasoned with paprika for a hint of smoky warmth. Topped with golden, crispy panko breadcrumbs tossed in olive oil, this oven-baked delight strikes the perfect balance between decadence and crunch. Ready in just 45 minutes, it's the ideal choice for weeknight dinners or cozy gatherings. Perfectly portioned to serve six, this crowd-pleaser guarantees smiles all around. Whether you're searching for the best homemade mac and cheese recipe or crave classic comfort with a gourmet twist, look no further!
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Recipe Information
Ingredients
- 16 oz elbow macaroni
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 1 cup gruyere cheese, shredded
- 1 cup parmesan cheese, grated
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp paprika
- 0.5 cup panko breadcrumbs
- 1 tbsp olive oil
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to 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, whisking constantly, to form a smooth roux.
Gradually pour in the milk and heavy cream, whisking continuously to ensure no lumps form. Cook for 3-4 minutes until the sauce begins to thicken.
Add the sharp cheddar, gruyere, and parmesan cheese to the sauce, a handful at a time, stirring until fully melted and smooth. Season with salt, black pepper, and paprika.
Stir the cooked macaroni into the cheese sauce, ensuring the pasta is fully coated.
Pour the mac and cheese mixture into the prepared baking dish and spread it out evenly.
In a small bowl, combine the panko breadcrumbs with olive oil, mixing until the breadcrumbs are lightly coated. Sprinkle the breadcrumbs evenly over the mac and cheese.
Bake in the preheated oven for 20-25 minutes, or until the topping is golden and crispy.
Allow the mac and cheese to cool for a few minutes before serving. Enjoy!
Nutrition Facts
Calories |
5416 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 306.9 g | 393% | |
| Saturated Fat | 175.9 g | 880% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 892 mg | 297% | |
| Sodium | 6497 mg | 282% | |
| Total Carbohydrate | 434.5 g | 158% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 53.4 g | ||
| Protein | 216.1 g | 432% | |
| Vitamin D | 9.9 mcg | 49% | |
| Calcium | 4493 mg | 346% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 1503 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.
