Wolf Creek Inn Macaroni Cheese
Indulge in the rich, comforting flavors of Wolf Creek Inn Macaroni and Cheese, a decadent twist on the classic comfort food that’s sure to steal the spotlight at any meal. This recipe combines perfectly al dente elbow macaroni with a luscious cheese sauce featuring a trio of bold cheeses—sharp cheddar, Gruyere, and Parmesan—for a buttery, velvety texture and complex flavor. Enhanced with earthy smoked paprika, tangy ground mustard, and a hint of garlic, every bite bursts with gourmet flair. The dish is finished with a golden, crunchy breadcrumb topping, adding the perfect contrast to its creamy base. Ready in just 45 minutes and baked to perfection, this crowd-pleaser is perfect for cozy dinners, holiday gatherings, or potluck parties. Don’t miss the chance to elevate your mac and cheese game with this irresistible recipe!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 16 oz Elbow macaroni
- 4 tbsp Unsalted butter
- 4 tbsp All-purpose flour
- 4 cups Whole milk
- 1 cup Heavy cream
- 3 cups Sharp cheddar cheese, shredded
- 2 cups Gruyere cheese, shredded
- 1 cup Parmesan cheese, grated
- 1 tsp Ground mustard
- 0.5 tsp Smoked paprika
- 0.5 tsp Garlic powder
- 1 tsp Salt
- 0.5 tsp Ground black pepper
- 1 cup Breadcrumbs
- 1 tbsp Olive oil
Instructions
Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
Preheat your oven to 375°F (190°C).
In a large saucepan, melt the butter over medium heat.
Add the flour to the melted butter and whisk constantly for 1-2 minutes to create a roux.
Slowly pour in the milk and heavy cream, whisking continuously to avoid lumps.
Cook the mixture on medium heat, stirring frequently, until it starts to thicken (about 5 minutes).
Reduce the heat to low and stir in the sharp cheddar cheese, gruyere cheese, and parmesan cheese. Mix until completely melted and smooth.
Stir in the ground mustard, smoked paprika, garlic powder, salt, and black pepper.
Add the cooked macaroni to the cheese sauce and mix until evenly coated.
Pour the macaroni and cheese mixture into a greased 9x13-inch baking dish.
Combine the breadcrumbs with olive oil in a small bowl and sprinkle evenly over the top of the macaroni and cheese.
Bake in the preheated oven for 20 minutes, or until the top is golden and crispy.
Remove from the oven and allow to cool for 5 minutes before serving.
Nutrition Facts
Calories |
6767 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 391.6 g | 502% | |
| Saturated Fat | 225.5 g | 1128% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 1161 mg | 387% | |
| Sodium | 9633 mg | 419% | |
| Total Carbohydrate | 514.4 g | 187% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 70.9 g | ||
| Protein | 295.9 g | 592% | |
| Vitamin D | 13.7 mcg | 69% | |
| Calcium | 6721 mg | 517% | |
| Iron | 26.4 mg | 147% | |
| Potassium | 2084 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.
