Unbelievably Delicious Macaroni Pie
Dive into the ultimate comfort food experience with this *Unbelievably Delicious Macaroni Pie*, a baked macaroni and cheese recipe that redefines indulgence. Perfectly al dente elbow macaroni is enrobed in a rich, velvety cheese sauce made from sharp cheddar and parmesan cheese, elevated with hints of Dijon mustard, paprika, and garlic powder for a flavor-packed bite. The crowning glory? A buttery, golden panko breadcrumb topping that adds irresistible crunch to every forkful. This crowd-pleasing dish is easy to prepare with just 20 minutes of prep time and bakes to bubbly perfection in under 30 minutes. Whether you're hosting a family gathering or craving a cozy weeknight dinner, this macaroni pie is guaranteed to impress!
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Recipe Information
Ingredients
- 450 grams elbow macaroni
- 6 tablespoons unsalted butter
- 5 tablespoons all-purpose flour
- 4 cups whole milk
- 3 cups sharp cheddar cheese, shredded
- 1 cup parmesan cheese, grated
- 1 teaspoon Dijon mustard
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup panko breadcrumbs
- 2 tablespoons unsalted butter (for breadcrumbs)
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Preheat your oven to 190°C (375°F) and grease a 9x13-inch baking dish with butter or non-stick spray.
Cook the elbow macaroni according to the package instructions but reduce the cooking time by 1-2 minutes to ensure the pasta is slightly undercooked. Drain and set aside.
In a large saucepan over medium heat, melt 6 tablespoons of unsalted butter. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly, until the mixture becomes lightly golden.
Slowly pour in the milk, whisking continuously to create a smooth sauce. Cook the mixture for 4-5 minutes, or until it thickens enough to coat the back of a spoon.
Reduce the heat to low and stir in the shredded cheddar cheese, grated parmesan, Dijon mustard, paprika, garlic powder, salt, and black pepper. Continue stirring until the cheese has melted completely and the sauce is smooth and creamy.
Add the cooked macaroni to the cheese sauce and gently mix until fully coated.
Pour the macaroni and cheese mixture into the prepared baking dish, spreading it out evenly.
In a small skillet over medium heat, melt 2 tablespoons of unsalted butter. Add the panko breadcrumbs and stir until they are golden brown and toasted, about 2-3 minutes.
Sprinkle the toasted breadcrumbs evenly over the macaroni and cheese in the baking dish.
Bake the macaroni pie in the preheated oven for 20-25 minutes, or until the top is golden and bubbling.
Remove the dish from the oven and let it rest for 5 minutes. Garnish with chopped fresh parsley if desired, and serve warm.
Nutrition Facts
Calories |
4986 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 268.0 g | 344% | |
| Saturated Fat | 162.9 g | 814% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 803 mg | 268% | |
| Sodium | 6385 mg | 278% | |
| Total Carbohydrate | 435.8 g | 158% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 63.4 g | ||
| Protein | 217.9 g | 436% | |
| Vitamin D | 12.9 mcg | 64% | |
| Calcium | 4529 mg | 348% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 2006 mg | 43% | |
*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.
