The Joy of Mac and Cheese
Indulge in creamy, cheesy perfection with "The Joy of Mac and Cheese," a soul-warming dish that takes comfort food to the next level. This recipe pairs tender al dente elbow macaroni with a rich, velvety cheese sauce made from a trifecta of sharp cheddar, nutty Gruyère, and tangy Parmesan. A touch of Dijon mustard and optional smoked paprika elevate the flavor profile, while a crunchy panko breadcrumb topping baked to golden perfection seals the deal. Ready in just under an hour, this crowd-pleasing baked mac and cheese is perfect for family dinners, holiday gatherings, or when you simply crave hearty, homemade comfort. With its irresistible combination of creamy, cheesy goodness and crispy topping, "The Joy of Mac and Cheese" is a must-try recipe that will earn a spot in your culinary favorites.
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Recipe Information
Ingredients
- 12 ounces elbow macaroni
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 1.5 cups gruyère cheese, shredded
- 0.5 cups Parmesan cheese, grated
- 1 teaspoon Dijon mustard
- 0.5 teaspoons smoked paprika (optional)
- 1 teaspoon salt
- 0.5 teaspoons black pepper, freshly ground
- 1 cup panko breadcrumbs
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with butter or cooking spray.
Bring a large pot of salted water to a boil and cook the elbow macaroni until al dente, according to package instructions. Drain the pasta and set aside.
In a large saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.
Slowly pour in the milk and heavy cream, whisking constantly to avoid lumps. Bring the mixture to a gentle simmer, allowing it to thicken, about 3-4 minutes.
Reduce the heat to low and stir in the sharp cheddar, gruyère, and Parmesan cheeses, one handful at a time, until fully melted and smooth.
Stir in the Dijon mustard, smoked paprika (if using), salt, and pepper. Taste and adjust the seasonings if necessary.
Add the cooked macaroni to the cheese sauce and mix until the pasta is evenly coated.
Pour the mac and cheese mixture into the prepared baking dish and spread into an even layer.
In a small bowl, toss the panko breadcrumbs with olive oil until they are evenly coated. Sprinkle the breadcrumbs over the top of the mac and cheese.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbly.
Let the mac and cheese cool for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
881 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.9 g | 67% | |
| Saturated Fat | 30.5 g | 153% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 1111 mg | 48% | |
| Total Carbohydrate | 68.3 g | 25% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 8.5 g | ||
| Protein | 33.5 g | 67% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 759 mg | 58% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 333 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.
