Ultimate Macaroni and Cheese
Indulge in the creamy, cheesy perfection of the Ultimate Macaroni and Cheese—a decadent, oven-baked classic that takes comfort food to the next level. Featuring a luxurious cheese sauce made with sharp cheddar, nutty Gruyere, and savory Parmesan, this dish offers an irresistible balance of bold flavors and velvety texture. The al dente elbow macaroni is blanketed in the rich, homemade sauce and topped with golden, crispy panko breadcrumbs for the perfect crunch in every bite. With a blend of whole milk and heavy cream, seasoned with a hint of paprika for depth, this recipe is a surefire crowd-pleaser for cozy family dinners or special gatherings. Ready in just 45 minutes, this ultimate baked macaroni and cheese will leave everyone craving seconds!
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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 Gruyere cheese (shredded)
- 0.5 cup Parmesan cheese (grated)
- 1 tsp Salt
- 0.5 tsp Ground black pepper
- 0.5 tsp Paprika
- 1 cup Panko breadcrumbs
- 2 tbsp Olive oil
Instructions
Preheat your oven to 375°F (190°C). Lightly butter or grease a 9x13-inch baking dish.
Cook the elbow macaroni in a large pot of salted boiling water until al dente (about 6-7 minutes). Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Whisk in the all-purpose flour and cook for 1-2 minutes until the mixture turns a light golden color.
Gradually whisk in the milk and heavy cream, making sure to break up any lumps. Bring the mixture to a slow simmer and cook for about 5-7 minutes, stirring constantly, until thickened.
Reduce the heat to low and stir in the shredded cheddar, Gruyere, and Parmesan cheeses. Stir until the cheese is fully melted and the sauce is smooth. Add the salt, pepper, and paprika, then stir to combine.
Add the cooked macaroni to the cheese sauce and mix until the pasta is well coated.
Transfer the macaroni and cheese mixture to the prepared baking dish, spreading it out evenly.
In a small bowl, toss the panko breadcrumbs with olive oil. Sprinkle the breadcrumbs 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 edges are bubbling.
Let the macaroni and cheese cool for 5 minutes before serving. Enjoy your ultimate mac and cheese!
Nutrition Facts
Calories |
1014 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.9 g | 74% | |
| Saturated Fat | 32.5 g | 163% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 154 mg | 51% | |
| Sodium | 1138 mg | 49% | |
| Total Carbohydrate | 82.8 g | 30% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 8.7 g | ||
| Protein | 40.9 g | 82% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 904 mg | 70% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 355 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.
