Very Creamy Macaroni and Cheese
Indulge in the ultimate comfort food with this Very Creamy Macaroni and Cheese recipe, featuring a luscious, velvety sauce made from a blend of sharp cheddar, gruyere, parmesan, and cream cheese. Perfectly cooked elbow macaroni is enveloped in this rich, cheesy goodness, while a hint of paprika and garlic powder adds depth and flavor. For those craving a bit of crunch, an optional golden panko breadcrumb topping can be baked to crispy perfection. Ready in just 40 minutes and serving up to six, this dish is ideal for cozy family dinners or indulgent gatherings. Whether you enjoy it straight from the stovetop for maximum creaminess or baked for an irresistible crispy finish, this macaroni and cheese is guaranteed to delight!
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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 cup gruyere cheese, shredded
- 0.5 cup parmesan cheese, shredded
- 4 oz cream cheese, softened
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 tsp paprika
- 0.25 tsp garlic powder
- 0.5 cup panko breadcrumbs (optional, for topping)
- 2 tbsp unsalted butter (for breadcrumbs, optional)
Instructions
Bring a large pot of salted water to a boil. Cook the elbow macaroni according to package instructions until al dente, then drain and set aside.
In a large saucepan, melt 4 tablespoons of unsalted butter over medium heat. Once melted, whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to form a roux.
Gradually pour in the milk and heavy cream while whisking to prevent lumps. Continue to cook, stirring frequently, until the mixture thickens slightly (about 3-5 minutes).
Reduce the heat to low and add the sharp cheddar, gruyere, parmesan, and cream cheese. Stir until all the cheeses are fully melted and the sauce becomes smooth and creamy.
Season the cheese sauce with salt, black pepper, paprika, and garlic powder. Adjust the seasoning to taste as needed.
Add the cooked macaroni to the cheese sauce and stir until the pasta is evenly coated.
Optionally, transfer the macaroni and cheese to a greased baking dish. In a small bowl, mix the panko breadcrumbs with 2 tablespoons of melted butter, and sprinkle the mixture over the top. If baking, place in a preheated oven at 375°F (190°C) for 10-15 minutes or until the breadcrumbs are golden brown.
Serve immediately for the creamiest texture or enjoy the baked version for a crispy topping!
Nutrition Facts
Calories |
5735 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 345.5 g | 443% | |
| Saturated Fat | 207.9 g | 1040% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1034 mg | 345% | |
| Sodium | 6130 mg | 267% | |
| Total Carbohydrate | 456.5 g | 166% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 50.2 g | ||
| Protein | 205.2 g | 410% | |
| Vitamin D | 12.7 mcg | 63% | |
| Calcium | 4413 mg | 339% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 2086 mg | 44% | |
*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.
