Description

A creamy, golden baked mac and cheese featuring a rich roux-based sauce, a blend of sharp cheddar, gruyère, and parmesan cheeses, and a crispy toasted panko breadcrumb topping.

Ingredients

Scale

1 pound elbow macaroni
1/2 cup unsalted butter, room temperature
1/2 cup all-purpose flour
3 cups whole milk, cold
1 cup heavy cream
2 cups sharp cheddar cheese, freshly grated
1 cup gruyère cheese, freshly grated
1/2 cup parmesan cheese, freshly grated
1 teaspoon Dijon mustard
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
Salt and black pepper, to taste
1 cup panko breadcrumbs
2 tablespoons butter (for toasting breadcrumbs)
2 tablespoons fresh parsley, chopped

Instructions

Preheat oven to 375°F (190°C) and grease a 9×13 inch baking dish.
Boil elbow macaroni in salted water according to package directions, but reduce cooking time by 1-2 minutes for al dente texture. Drain and rinse with cold water.
In a Dutch oven or large saucepan, melt 1/2 cup butter over medium heat. Add flour and whisk constantly for 1-2 minutes until light golden and nutty.
Slowly pour in cold milk and heavy cream, whisking constantly to prevent lumps. Cook for 5-7 minutes until sauce thickens enough to coat the back of a spoon.
Remove from heat and stir in Dijon mustard, garlic powder, smoked paprika, salt, and pepper.
Add grated cheddar, gruyère, and parmesan cheese. Stir gently until melted and smooth. Do not boil.
Combine cooked pasta with the cheese sauce, ensuring every noodle is coated.
In a small skillet, melt 2 tablespoons butter and toast panko breadcrumbs for 2-3 minutes until golden brown.
Pour mac and cheese mixture into the prepared baking dish. Top with toasted breadcrumbs.
Bake for 20-25 minutes until top is golden brown and bubbly. Optionally broil for 1-2 minutes for a darker crust.
Let rest for 5-10 minutes before serving. Garnish with fresh parsley.

Notes

Grate your own cheese to ensure smooth melting. Do not overcook the pasta as it will continue to cook in the oven. Let the dish rest before serving to allow the sauce to set.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 650
Sugar: 6
Sodium: 800
Fat: 45
Saturated Fat: 25
Carbohydrates: 40
Fiber: 2
Protein: 22

Keywords: mac and cheese, baked mac and cheese, comfort food, cheesy pasta, dinner recipe, family dinner, holiday side dish