The Ultimate Creamy Macaroni and Cheese
Indulge in comfort food at its finest with *The Ultimate Creamy Macaroni and Cheese*—a rich and velvety classic that promises to become your new favorite go-to dish. This recipe starts with perfectly cooked elbow macaroni, enveloped in a luscious cheese sauce made with sharp cheddar, nutty Gruyère, and savory Parmesan. A touch of Dijon mustard, garlic powder, and paprika adds a subtle depth of flavor, while a golden, buttery panko breadcrumb topping (optional but irresistible) provides the perfect crunch. Whether you bake it for a crowd-pleasing feast or serve it straight from the stovetop, this creamy macaroni and cheese is the ultimate in homemade comfort food. Ready in just 45 minutes, it’s perfect for weeknight dinners or indulgent gatherings.
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Recipe Information
Ingredients
- 16 oz Elbow macaroni
- 4 tbsp Unsalted butter
- 4 tbsp 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 cup Parmesan cheese, grated
- 1 tsp Dijon mustard
- 0.5 tsp Garlic powder
- 0.5 tsp Paprika
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 cup Panko breadcrumbs (optional, for topping)
- 1 tbsp Olive oil or melted butter (optional, for breadcrumbs)
Instructions
Bring a large pot of salted water to a boil. Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
In a medium saucepan over medium heat, melt the butter. Sprinkle in the flour and whisk constantly for 1-2 minutes to form a roux.
Slowly pour in the whole milk and heavy cream, whisking constantly to prevent lumps. Continue cooking for 4-5 minutes until the mixture thickens slightly.
Reduce the heat to low and stir in the Dijon mustard, garlic powder, paprika, salt, and black pepper.
Gradually add the shredded cheddar, Gruyère, and Parmesan cheeses, one handful at a time, stirring until completely melted and smooth.
Combine the cooked macaroni with the cheese sauce in a large mixing bowl, stirring until all the pasta is evenly coated.
If desired, transfer the macaroni and cheese to a baking dish and preheat the oven to 375°F (190°C).
For the breadcrumb topping, combine panko breadcrumbs with olive oil or melted butter. Sprinkle the mixture evenly over the macaroni and cheese.
Bake the dish for 10-15 minutes, or until the topping is golden brown and crispy.
Let the macaroni and cheese cool for a few minutes before serving. Enjoy!
Nutrition Facts
Calories |
947 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.5 g | 67% | |
| Saturated Fat | 30.6 g | 153% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 1098 mg | 48% | |
| Total Carbohydrate | 82.3 g | 30% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 8.0 g | ||
| Protein | 36.1 g | 72% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 756 mg | 58% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 347 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.
