The Great American Macaroni and Cheese
Indulge in the ultimate comfort food with "The Great American Macaroni and Cheese," a decadent, oven-baked classic that takes mac and cheese to a whole new level. Featuring tender elbow macaroni enveloped in a luxuriously creamy sauce made from a trio of cheeses—sharp cheddar, gruyere, and parmesan—this recipe is as rich in flavor as it is in texture. A golden, buttery panko breadcrumb topping adds a satisfying crunch, while a hint of paprika ties everything together with a subtle kick. Ready in just 45 minutes, this crowd-pleasing dish is perfect for weeknight dinners or holiday gatherings. Serve it hot with a sprinkle of fresh parsley for a touch of color and sophistication. It's comfort food perfection that will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 16 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 salt
- 0.5 tsp black pepper
- 0.25 tsp paprika
- 1 cup panko breadcrumbs
- 2 tbsp unsalted butter (for topping)
- 2 tbsp fresh parsley, chopped (optional)
Instructions
Preheat the oven to 375°F (190°C). 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. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.
Gradually whisk in the milk and heavy cream. Continue stirring until the mixture thickens, about 4-5 minutes.
Reduce heat to low and stir in the sharp cheddar, gruyere, and parmesan cheeses. Continue stirring until the cheese is melted and the sauce is smooth.
Season the cheese sauce with salt, black pepper, and paprika. Taste and adjust seasoning as needed.
Add the cooked macaroni to the cheese sauce and stir until the macaroni is well coated.
Transfer the cheesy macaroni mixture to the prepared baking dish and spread it evenly.
In a small bowl, mix the panko breadcrumbs with 2 tablespoons of melted butter until evenly coated. Sprinkle the breadcrumb mixture over the top of the macaroni.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbly.
Remove the macaroni and cheese from the oven and let it rest for 5 minutes before serving.
Optional: Garnish with fresh parsley for a pop of color and added flavor. Serve warm and enjoy!
Nutrition Facts
Calories |
5463 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 303.4 g | 389% | |
| Saturated Fat | 182.8 g | 914% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 898 mg | 299% | |
| Sodium | 6154 mg | 268% | |
| Total Carbohydrate | 486.0 g | 177% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 52.3 g | ||
| Protein | 199.1 g | 398% | |
| Vitamin D | 12.2 mcg | 61% | |
| Calcium | 4161 mg | 320% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 2060 mg | 44% | |
*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.
