The Absolute and Most Ultimate Macaroni and Cheese
Indulge in pure comfort food bliss with *The Absolute and Most Ultimate Macaroni and Cheese*, a recipe that elevates the classic favorite to gourmet heights. Featuring a rich, velvety cheese sauce made with sharp cheddar, Gruyere, Parmesan, and cream cheese, this dish is packed with bold, creamy flavors. A touch of Dijon mustard and paprika adds subtle depth, while the baked golden crust of buttery panko breadcrumbs provides the perfect crispy contrast. Ready in under an hour, this baked macaroni and cheese is ideal for family dinners, potlucks, or any time you crave the ultimate cheesy goodness. Garnished with fresh parsley for an optional pop of color, it’s comfort food perfection served straight from the oven!
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Recipe Information
Ingredients
- 16 oz Elbow macaroni
- 6 tbsp Unsalted butter
- 6 tbsp All-purpose flour
- 4 cups Whole milk
- 2 cups Heavy cream
- 16 oz Sharp cheddar cheese, shredded
- 8 oz Gruyere cheese, shredded
- 1 cup Parmesan cheese, grated
- 8 oz Cream cheese, softened
- 1 tbsp Dijon mustard
- 1 tsp Paprika
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1.5 cups Panko breadcrumbs
- 2 tbsp Unsalted butter (for topping)
- 1 tbsp Parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Cook the elbow macaroni in a large pot of salted boiling water until al dente, according to package instructions. Drain and set aside.
In a large saucepan, melt the 6 tablespoons of butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes to form a roux, stirring constantly to prevent burning.
Slowly pour in the whole milk and heavy cream while whisking continuously to avoid lumps. Cook for 4-5 minutes until the mixture thickens slightly.
Add half of the shredded cheddar cheese, half of the Gruyere cheese, and the softened cream cheese to the sauce. Stir until the cheeses are completely melted and smooth.
Mix in the Dijon mustard, paprika, salt, and black pepper. Taste the sauce and adjust seasoning if needed.
Add the drained macaroni to the cheese sauce and stir to coat every piece of pasta evenly.
Transfer the macaroni and cheese mixture to a greased 9x13-inch baking dish and spread it out evenly.
In a small bowl, combine the panko breadcrumbs, 2 tablespoons of melted butter, and Parmesan cheese. Sprinkle this mixture evenly over the top of the macaroni and cheese.
Bake in the preheated oven for 20-25 minutes or until the topping is golden brown and crispy.
Remove from the oven and let the dish cool for 5 minutes before serving. Garnish with chopped parsley if desired.
Serve warm and enjoy the ultimate macaroni and cheese!
Nutrition Facts
Calories |
1133 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.9 g | 96% | |
| Saturated Fat | 45.1 g | 225% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 228 mg | 76% | |
| Sodium | 1353 mg | 59% | |
| Total Carbohydrate | 72.8 g | 26% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 9.7 g | ||
| Protein | 42.3 g | 85% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 984 mg | 76% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 379 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.
