Steakhouse Mac and Cheese
Indulge in the ultimate comfort food upgrade with Steakhouse Mac and Cheese—a rich, baked dish that pairs creamy, cheesy decadence with bold, savory flavors. This crowd-pleaser features tender elbow macaroni enveloped in a luscious sauce made from a trio of cheeses: sharp cheddar, nutty Gruyere, and tangy Parmesan. Smoky paprika and garlic powder add depth, while crispy crumbled bacon infuses a savory punch. Topped with golden, buttery panko breadcrumbs and fresh parsley, this creamy mac and cheese is baked to perfection with a crispy crust reminiscent of a gourmet steakhouse side. Ready in just 45 minutes, this dish is perfect for holiday gatherings, family dinners, or anytime comfort food cravings strike.
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Recipe Information
Ingredients
- 16 oz elbow macaroni
- 6 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 1.5 cups Gruyere cheese, shredded
- 1 cup Parmesan cheese, grated
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1.5 tsp salt
- 0.5 tsp black pepper
- 6 slices bacon, cooked and crumbled
- 1 cup panko breadcrumbs
- 2 tbsp olive oil
- 2 tbsp fresh parsley, chopped
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
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, melt 4 tablespoons of butter over medium heat. Add the flour and whisk constantly for 1-2 minutes to create a roux.
Gradually pour in the milk and cream, whisking constantly to prevent lumps. Cook for 4-5 minutes, or until the mixture thickens slightly.
Lower the heat to medium-low and stir in the cheddar, Gruyere, and Parmesan cheeses one handful at a time until fully melted and smooth.
Add the smoked paprika, garlic powder, salt, and black pepper. Mix well.
Fold the cooked macaroni into the cheese sauce, ensuring each piece is coated. Stir in the crumbled bacon.
Transfer the mac and cheese to the prepared baking dish and spread it out evenly.
In a small bowl, combine the panko breadcrumbs, olive oil, and parsley. Mix until the breadcrumbs are evenly coated in oil.
Sprinkle the breadcrumb mixture evenly over 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 rest for 5 minutes before serving. Garnish with additional parsley if desired. Enjoy!
Nutrition Facts
Calories |
6567 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 401.6 g | 515% | |
| Saturated Fat | 214.3 g | 1072% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 1113 mg | 371% | |
| Sodium | 9803 mg | 426% | |
| Total Carbohydrate | 459.0 g | 167% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 55.5 g | ||
| Protein | 270.1 g | 540% | |
| Vitamin D | 10.2 mcg | 51% | |
| Calcium | 5083 mg | 391% | |
| Iron | 23.8 mg | 132% | |
| Potassium | 2179 mg | 46% | |
*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.
