Yummy Yummy Macaroni and Cheese
Indulge in the ultimate comfort with this Yummy Yummy Macaroni and Cheese recipe—a rich, creamy, and irresistibly cheesy masterpiece. Perfectly cooked elbow macaroni is smothered in a luscious blend of sharp cheddar, Monterey Jack, and Parmesan cheeses, creating a velvety sauce elevated with a touch of smoky paprika. Topped with golden, crispy panko breadcrumbs for an irresistible crunch, this baked mac and cheese strikes the perfect balance between creamy and crunchy in every bite. Ready in just 40 minutes, it’s an easy-to-make, crowd-pleasing dish that’s ideal for weeknight dinners or special occasions. With keywords like "baked macaroni and cheese," "creamy mac and cheese," and "homemade comfort food," this recipe is a must-try for any mac and cheese lover!
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Recipe Information
Ingredients
- 2 cups elbow macaroni
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups sharp cheddar cheese (shredded)
- 1 cup monterey jack cheese (shredded)
- 0.5 cup Parmesan cheese (grated)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon paprika
- 0.5 cup panko breadcrumbs
- 1 tablespoon olive oil
Instructions
Bring a large pot of salted water to a boil. Add the macaroni and cook according to the package instructions until al dente, about 7-8 minutes. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
Gradually pour in the milk and heavy cream, whisking continuously to prevent lumps. Cook the mixture until it thickens, about 3-4 minutes.
Lower the heat to medium-low and stir in the shredded cheddar cheese, shredded Monterey Jack cheese, and grated Parmesan cheese. Mix until the cheeses are fully melted and the sauce is smooth and creamy.
Season the cheese sauce with salt, black pepper, and paprika. Taste and adjust seasoning as necessary.
Add the cooked macaroni to the cheese sauce and stir until the pasta is evenly coated.
Preheat your oven to 375°F (190°C).
Transfer the macaroni and cheese mixture to a greased 9x9-inch baking dish and spread it into an even layer.
In a small bowl, combine the panko breadcrumbs with olive oil. Stir until the breadcrumbs are evenly coated, then sprinkle the mixture over the top of the macaroni and cheese.
Bake in the preheated oven for 15 minutes or until the top is golden and crispy.
Let the macaroni and cheese rest for 5 minutes before serving.
Nutrition Facts
Calories |
1139 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.6 g | 97% | |
| Saturated Fat | 45.8 g | 229% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 206 mg | 69% | |
| Sodium | 1661 mg | 72% | |
| Total Carbohydrate | 67.8 g | 25% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 8.2 g | ||
| Protein | 45.4 g | 91% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 1091 mg | 84% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 356 mg | 8% | |
*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.
