Yummiest Ever Baked Mac and Cheese
Dive into ultimate comfort food bliss with the "Yummiest Ever Baked Mac and Cheese" recipe—your new go-to for creamy, cheesy perfection. This crowd-pleasing dish features tender elbow macaroni enrobed in a luscious three-cheese blend of sharp cheddar, nutty Gruyère, and savory Parmesan, all bound together by a rich béchamel sauce made with whole milk and heavy cream. Topped with golden, buttery breadcrumbs for the perfect crunch, this baked mac and cheese elevates a classic favorite with gourmet flair. Ready in under an hour, it's an irresistible choice for family dinners, cozy gatherings, or potlucks. Garnish with fresh parsley for a burst of color and extra flavor, and prepare to wow your taste buds with every bite! Perfectly creamy, crispy, and indulgent, this baked mac and cheese recipe is truly the "yummiest ever."
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Recipe Information
Ingredients
- 450 grams elbow macaroni
- 6 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 4 cups whole milk
- 1 cup heavy cream
- 3 cups cheddar cheese, shredded
- 1 cup Gruyère cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
- 1 cup breadcrumbs
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish lightly and set it aside.
Bring a large pot of salted water to a boil and cook the elbow macaroni until al dente, according to the package instructions. Drain and set aside.
In a large saucepan, melt 4 tablespoons of butter over medium heat. Add the flour and whisk constantly for 1-2 minutes to create a roux.
Gradually add the milk and heavy cream, whisking vigorously to remove any lumps. Cook until the mixture thickens, about 5-7 minutes.
Reduce the heat to low and stir in the shredded cheddar, Gruyère, and Parmesan cheese a handful at a time, until fully melted and smooth.
Stir in the salt, black pepper, and paprika. Taste the sauce and adjust seasoning as needed.
Pour the cheese sauce over the cooked macaroni and gently toss to coat evenly. Transfer the mixture to the prepared baking dish.
In a small skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the breadcrumbs and olive oil, stirring frequently, until the breadcrumbs are golden brown and crispy, about 3-4 minutes.
Sprinkle the toasted breadcrumbs evenly over the mac and cheese in the dish.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbling.
Remove the dish from the oven and let it cool for 5 minutes before serving. Garnish with chopped parsley, if desired.
Nutrition Facts
Calories |
1057 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.3 g | 81% | |
| Saturated Fat | 36.3 g | 182% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 173 mg | 58% | |
| Sodium | 1150 mg | 50% | |
| Total Carbohydrate | 82.7 g | 30% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 10.9 g | ||
| Protein | 39.1 g | 78% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 859 mg | 66% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 417 mg | 9% | |
*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.
