White Cheddar and Macaroni
Indulge in the ultimate comfort food with this White Cheddar and Macaroni recipe, where rich, velvety cheese sauce meets perfectly cooked elbow macaroni. Featuring the tangy, creamy goodness of shredded white cheddar, complemented by a hint of Dijon mustard and aromatic garlic powder, this dish elevates classic mac and cheese to gourmet status. Topped with a golden, crunchy layer of panko breadcrumbs and Parmesan, this baked delight is as decadent as it is irresistible. Ready in just 30 minutes, it’s perfect for cozy family dinners or as a show-stopping side at your next gathering. Savor the creamy texture, bold flavors, and crispy topping in every bite of this easy, crowd-pleasing favorite!
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Recipe Information
Ingredients
- 12 ounces Elbow macaroni
- 4 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 3 cups Whole milk
- 1 cup Heavy cream
- 3 cups White cheddar cheese, shredded
- 1 teaspoon Dijon mustard
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 0.5 teaspoons Garlic powder
- 1 cup Panko breadcrumbs
- 0.25 cup Parmesan cheese, grated
- 1 tablespoon Olive oil
Instructions
Bring a large pot of salted water to a boil. Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
In a large saucepan, melt the butter over medium heat. Once melted, whisk in the flour to form a paste. Cook the roux for 1 minute, whisking constantly, to remove the raw flour taste.
Gradually pour in the milk and heavy cream, whisking constantly to prevent lumps. Bring the mixture to a gentle simmer and cook until it slightly thickens, about 3-4 minutes.
Reduce the heat to low and stir in the shredded white cheddar cheese a handful at a time until fully melted and smooth.
Mix in the dijon mustard, salt, ground black pepper, and garlic powder. Taste and adjust seasoning as needed.
Fold the cooked macaroni into the cheese sauce until fully coated. Transfer the mixture to a lightly greased 9x13-inch baking dish.
In a small bowl, combine the panko breadcrumbs, grated Parmesan cheese, and olive oil. Sprinkle this mixture evenly over the macaroni and cheese.
Broil in the oven on high for 2-3 minutes, or until the topping is golden brown and crispy. Keep a close eye to avoid burning.
Remove from oven and let rest for 5 minutes before serving. Enjoy your creamy, cheesy White Cheddar and Macaroni!
Nutrition Facts
Calories |
4813 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 288.6 g | 370% | |
| Saturated Fat | 167.8 g | 839% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 832 mg | 277% | |
| Sodium | 5682 mg | 247% | |
| Total Carbohydrate | 365.4 g | 133% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 51.0 g | ||
| Protein | 174.8 g | 350% | |
| Vitamin D | 9.9 mcg | 49% | |
| Calcium | 3561 mg | 274% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 1402 mg | 30% | |
*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.
