The Best Macaroni and Cheese
Dive into pure comfort with *The Best Macaroni and Cheese*, a creamy, indulgent dish that takes this classic to a whole new level. Featuring a velvety cheese sauce made with sharp cheddar, nutty Gruyère, and savory Parmesan, this recipe balances rich, deep flavors with perfectly al dente elbow macaroni. The secret to its irresistible texture lies in the golden, crispy panko breadcrumb topping, lightly toasted with olive oil for an added crunch. Ready in just an hour, this baked macaroni and cheese is perfect for family dinners, potlucks, or holiday gatherings. With its silky sauce, satisfying crunch, and bold cheesy aroma, this comfort food favorite is guaranteed to impress! Keywords: creamy macaroni and cheese, baked macaroni, homemade cheese sauce, crispy panko topping, family comfort food.
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Recipe Information
Ingredients
- 450 grams Elbow macaroni
- 80 grams Unsalted butter
- 60 grams All-purpose flour
- 750 milliliters Whole milk
- 250 milliliters Heavy cream
- 300 grams Sharp cheddar cheese, shredded
- 200 grams Gruyère cheese, shredded
- 75 grams Parmesan cheese, grated
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 0.5 teaspoons Ground mustard
- 0.25 teaspoons Paprika
- 100 grams Panko breadcrumbs
- 1 tablespoon Olive oil
Instructions
Bring a large pot of salted water to a boil. Cook the elbow macaroni until al dente according to package instructions. Drain and set aside.
Preheat your oven to 180°C (350°F). Grease a 9x13-inch baking dish with butter or nonstick spray 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, stirring constantly, to create a roux.
Gradually add the milk and heavy cream, whisking continuously to prevent lumps. Cook the mixture over medium heat until it thickens, about 5-6 minutes.
Reduce the heat to low. Add the shredded cheddar cheese, Gruyère cheese, and Parmesan cheese, stirring until melted and smooth.
Season the cheese sauce with salt, black pepper, ground mustard, and paprika. Mix well to combine.
Combine the cooked macaroni and cheese sauce in a large mixing bowl, ensuring all the pasta is evenly coated.
Transfer the macaroni and cheese mixture to the prepared baking dish and spread it out evenly.
In a small bowl, combine the panko breadcrumbs and olive oil. Stir until the crumbs are evenly coated.
Sprinkle the breadcrumb mixture evenly over the top of the macaroni and cheese.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and crispy.
Remove from the oven and let the dish rest for 5 minutes before serving. Enjoy your creamy, indulgent macaroni and cheese!
Nutrition Facts
Calories |
1087 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.6 g | 82% | |
| Saturated Fat | 37.8 g | 189% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 184 mg | 61% | |
| Sodium | 1461 mg | 64% | |
| Total Carbohydrate | 84.8 g | 31% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 8.9 g | ||
| Protein | 43.6 g | 87% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 972 mg | 75% | |
| Iron | 3.9 mg | 21% | |
| Potassium | 380 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.
