Sobo Cafe Macaroni and Cheese
Creamy, indulgent, and irresistibly rich, Sobo Cafe Macaroni and Cheese is the ultimate comfort food with a gourmet twist. This baked mac and cheese boasts a velvety sauce made from a trio of cheeses—sharp cheddar, buttery Gruyere, and nutty Parmesan—perfectly blended with the subtle kick of Dijon mustard and a hint of paprika. Topped with golden, buttery panko breadcrumbs, every bite delivers a satisfying crunch followed by luscious, cheesy goodness. Ready in under an hour, this family-favorite dish is perfect for cozy dinners, potlucks, or special occasions. Serve it warm, garnished with fresh parsley, for a crowd-pleasing, restaurant-quality experience at home! Keywords: macaroni and cheese recipe, baked mac and cheese, comfort food, cheesy pasta, gourmet macaroni and cheese.
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Recipe Information
Ingredients
- 12 oz elbow macaroni
- 4 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 1 cup Gruyere cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 1 tsp Dijon mustard
- 0.5 tsp paprika
- 1 tsp salt
- 0.5 tsp black pepper, freshly ground
- 1 cup panko breadcrumbs
- 2 tbsp unsalted butter (for topping)
- 2 tbsp parsley, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
Cook the elbow macaroni according to the package instructions until al dente. Drain, rinse under cold water, and set aside.
In a large saucepan, melt 4 tablespoons of butter over medium heat. Stir in the flour and whisk constantly for about 1-2 minutes, until it forms a smooth roux.
Gradually pour in the milk and heavy cream, whisking continuously to avoid lumps. Cook for 4-5 minutes, until the mixture thickens slightly.
Reduce the heat to low and stir in the shredded cheddar, Gruyere, and Parmesan cheeses until melted and smooth.
Add the Dijon mustard, paprika, salt, and black pepper to the cheese sauce, stirring until well combined.
Combine the cooked macaroni with the cheese sauce in the saucepan, ensuring all the pasta is evenly coated.
Transfer the macaroni and cheese mixture to the prepared baking dish, spreading it out evenly.
In a small bowl, melt 2 tablespoons of butter and mix it with the panko breadcrumbs. Sprinkle the breadcrumb mixture evenly over the macaroni and cheese.
Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbly.
Remove from the oven and let cool slightly. Garnish with chopped parsley if desired, and serve warm.
Nutrition Facts
Calories |
846 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.3 g | 64% | |
| Saturated Fat | 30.4 g | 152% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 1043 mg | 45% | |
| Total Carbohydrate | 66.9 g | 24% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 8.3 g | ||
| Protein | 30.7 g | 61% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 687 mg | 53% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 318 mg | 7% | |
*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.
