Yummy Homemade Baked Macaroni and Cheese
Indulge in the ultimate comfort food with this Yummy Homemade Baked Macaroni and Cheese recipe, a creamy, cheesy delight with a perfectly crispy golden topping. Made with a rich blend of sharp cheddar and nutty Gruyère cheeses, this dish combines a velvety bechamel sauce with tender elbow macaroni for a luscious texture in every bite. The addition of ground mustard powder and paprika adds subtle depth, while a crunchy panko breadcrumb topping, lightly toasted in olive oil, takes this baked macaroni to the next level. Ready in under an hour, this easy recipe is perfect for weeknight dinners or as a crowd-pleasing side dish. Serve it hot, garnished with fresh parsley for a touch of brightness, and watch it disappear!
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Recipe Information
Ingredients
- 16 ounces Elbow macaroni
- 4 tablespoons Unsalted butter
- 4 tablespoons All-purpose flour
- 3 cups Whole milk
- 1 cup Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Ground mustard powder
- 0.5 teaspoon Paprika
- 3 cups Sharp cheddar cheese, shredded
- 1.5 cups Gruyère cheese, shredded
- 1 cup Panko breadcrumbs
- 1 tablespoon Olive oil
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set it aside.
Cook the macaroni according to the package instructions until al dente. Drain and set aside.
In a large pot, melt the butter over medium heat. Once melted, whisk in the flour to create a roux. Cook for 1-2 minutes, whisking constantly, until lightly golden.
Gradually pour in the milk and heavy cream while whisking to avoid lumps. Cook until the mixture thickens, about 5-7 minutes.
Stir in the salt, black pepper, mustard powder, and paprika.
Remove the pot from heat and slowly mix in 2 1/2 cups of the shredded cheddar cheese and 1 cup of Gruyère cheese until melted and smooth. Reserve the remaining cheese for topping.
Add the cooked macaroni to the cheese sauce and stir until the pasta is fully coated.
Pour the macaroni and cheese mixture into the prepared baking dish. Sprinkle the remaining cheddar and Gruyère cheese on top.
In a small bowl, combine the panko breadcrumbs with olive oil and mix until evenly coated. Sprinkle the breadcrumbs over the cheese layer.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbling.
Garnish with fresh parsley before serving. Serve hot and enjoy!
Nutrition Facts
Calories |
5864 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 338.3 g | 434% | |
| Saturated Fat | 193.9 g | 970% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 992 mg | 331% | |
| Sodium | 6431 mg | 280% | |
| Total Carbohydrate | 459.3 g | 167% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 55.3 g | ||
| Protein | 232.3 g | 465% | |
| Vitamin D | 10.8 mcg | 54% | |
| Calcium | 4984 mg | 383% | |
| Iron | 24.0 mg | 133% | |
| Potassium | 1741 mg | 37% | |
*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.
