White Macaroni and Cheese Attack
Indulge in pure comfort with "White Macaroni and Cheese Attack," a creamy, decadent twist on the classic mac and cheese. This recipe features tender elbow macaroni enveloped in a luscious white cheese sauce made with a dreamy trio of mozzarella, Monterey Jack, and Parmesan cheeses. Enhanced with a velvety blend of whole milk and heavy cream, plus a hint of garlic and white pepper for depth, each bite is irresistibly rich. Topped with golden, crispy panko breadcrumbs for the perfect contrast in texture, this oven-baked dish is an upscale comfort food that’s perfect for cozy dinners or entertaining guests. Ready in just 45 minutes, it serves six and pairs wonderfully with a crisp salad or roasted vegetables. Try this crowd-pleasing baked macaroni and cheese tonight and experience the ultimate in creamy indulgence!
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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
- 1 tsp garlic powder
- 0.5 tsp white pepper
- 1 tsp salt
- 2 cups mozzarella cheese, shredded
- 2 cups Monterey Jack cheese, shredded
- 1 cup Parmesan cheese, grated
- 1 cup panko breadcrumbs
- 2 tbsp olive oil
- 2 tbsp parsley, chopped (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente, about 7-8 minutes. Drain and set aside.
In a large saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes until the mixture forms a smooth paste (roux).
Gradually pour in the milk and heavy cream, whisking constantly to avoid lumps. Cook the mixture over medium heat, stirring frequently, until it thickens (about 5-7 minutes).
Add the garlic powder, white pepper, and salt to the sauce, stirring well to combine.
Reduce the heat to low and begin adding the shredded mozzarella, Monterey Jack, and grated Parmesan cheese in small handfuls, stirring between each addition until the cheese is completely melted and the sauce is smooth.
Preheat your oven to 375°F (190°C).
Combine the cooked macaroni with the cheese sauce in a large mixing bowl or directly in the saucepan if it is large enough. Mix thoroughly to coat the pasta evenly.
Pour the macaroni and cheese into a greased 9x13-inch baking dish, spreading it into an even layer.
In a small bowl, combine the panko breadcrumbs with the olive oil, tossing until the breadcrumbs are evenly coated. Sprinkle this mixture over the top of the macaroni and cheese.
Bake in the preheated oven for 15-20 minutes, or until the top is golden brown and slightly crispy.
Remove the dish from the oven and let it rest for 5 minutes before serving. Garnish with chopped parsley if desired.
Serve hot and enjoy the ultimate cheesy comfort food!
Nutrition Facts
Calories |
5888 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 333.7 g | 428% | |
| Saturated Fat | 178.0 g | 890% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 908 mg | 303% | |
| Sodium | 7276 mg | 316% | |
| Total Carbohydrate | 463.3 g | 168% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 59.1 g | ||
| Protein | 236.0 g | 472% | |
| Vitamin D | 9.3 mcg | 46% | |
| Calcium | 5025 mg | 387% | |
| Iron | 22.6 mg | 126% | |
| Potassium | 1506 mg | 32% | |
*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.
