The Most Amazing Macaroni and Cheese in the World
Prepare to indulge in comfort food heaven with **The Most Amazing Macaroni and Cheese in the World**! This recipe takes classic macaroni and cheese to luxurious new heights, combining al dente elbow macaroni with a velvety, ultra-rich sauce made from a trio of cheeses: sharp cheddar, creamy gruyere, and nutty parmesan. The secret lies in a perfectly crafted roux, enriched with whole milk, heavy cream, and a splash of Dijon mustard for a subtle tang, all balanced with garlic powder, paprika, and a hint of black pepper. Topped with golden, buttery panko breadcrumbs, this baked masterpiece emerges from the oven with a crisp, flavorful crust that contrasts beautifully with its gooey, cheesy interior. Whether you're serving it as a hearty main course or the ultimate side dish, this baked macaroni and cheese is guaranteed to steal the show at any table.
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 450 grams elbow macaroni pasta
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 2 cups sharp cheddar cheese (shredded)
- 1 cup gruyere cheese (shredded)
- 1 cup parmesan cheese (grated)
- 1 teaspoon Dijon mustard
- 1 teaspoon garlic powder
- 0.5 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup panko breadcrumbs
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
Cook the macaroni pasta in a large pot of salted, boiling water until al dente according to the package instructions. Drain and set aside.
In a large saucepan over medium heat, melt the butter. Once melted, whisk in the flour and cook, stirring constantly, for 1-2 minutes to make a roux.
Gradually whisk in the milk and heavy cream, making sure there are no lumps. Cook the mixture, stirring often, until it thickens (about 5-7 minutes).
Reduce the heat to low and stir in the Dijon mustard, garlic powder, paprika, salt, and black pepper.
Slowly add in the cheddar, gruyere, and parmesan cheeses, one handful at a time, stirring until melted and smooth.
Add the cooked macaroni to the cheese sauce, stirring until every noodle is evenly coated.
Pour the macaroni and cheese mixture into the prepared baking dish, spreading it evenly.
In a small bowl, combine the panko breadcrumbs with olive oil. 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 the cheese is bubbling around the edges.
Let the dish rest for 5 minutes before serving. Enjoy the most amazing macaroni and cheese in the world!
Nutrition Facts
Calories |
1047 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.6 g | 75% | |
| Saturated Fat | 34.5 g | 172% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 156 mg | 52% | |
| Sodium | 1439 mg | 63% | |
| Total Carbohydrate | 84.5 g | 31% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 8.9 g | ||
| Protein | 46.0 g | 92% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 1041 mg | 80% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 364 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.
