All Day Macaroni Cheese

Indulge in the ultimate comfort food experience with this "All Day Macaroni Cheese" recipe, a rich and creamy dish that sets itself apart with an irresistible slow-cooked twist. Featuring a luscious blend of cheddar, Monterey Jack, Parmesan, and cream cheese, this dish achieves unparalleled depth of flavor. The silky cheese sauce, infused with a hint of Dijon mustard, garlic powder, and paprika, lovingly coats tender elbow macaroni, while a buttery, golden panko breadcrumb topping adds the perfect crunch. Whether cooked low and slow in a slow cooker or baked to bubbly perfection, this recipe is ideal for gatherings, family dinners, or even meal prep. With minimal hands-on preparation and unbeatable flavor, "All Day Macaroni Cheese" is a must-try for cheese lovers and comfort food enthusiasts alike!

Nutriscore Rating: 52/100

Prep Time:20 mins

Cook Time:360 mins

Total Time:380 mins

Servings: 6

Ingredients

• 400 grams elbow macaroni
• 4 tablespoons unsalted butter
• 4 tablespoons all-purpose flour
• 3 cups whole milk
• 1 cup heavy cream
• 2 cups shredded cheddar cheese
• 1.5 cups shredded Monterey Jack cheese
• 0.5 cups grated Parmesan cheese
• 120 grams cream cheese (softened)
• 1 teaspoon Dijon mustard
• 1 teaspoon garlic powder
• 0.5 teaspoon ground paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup panko breadcrumbs
• 2 tablespoons olive oil

Directions

Step 1

Bring a large pot of salted water to a boil and cook the elbow macaroni until al dente according to package instructions. Drain and set aside.

Step 2

In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes until the mixture turns slightly golden.

Step 3

Slowly whisk in the milk and heavy cream, ensuring there are no lumps. Cook until the mixture thickens, about 3-5 minutes.

Step 4

Lower the heat and gradually stir in the shredded cheddar, Monterey Jack, Parmesan, and cream cheese. Stir until smooth and fully melted.

Step 5

Mix in the Dijon mustard, garlic powder, paprika, salt, and black pepper. Taste and adjust seasoning as needed.

Step 6

In a slow cooker or oven-safe casserole dish, combine the cooked macaroni with the cheese sauce, ensuring the pasta is fully coated. Cover with a lid or foil if baking later.

Step 7

Set the slow cooker on low heat and let the macaroni and cheese cook gently for 4-6 hours, stirring occasionally. (If baking, cover and place in an oven preheated to 180°C/350°F for 25-30 minutes.)

Step 8

Before serving, prepare the breadcrumb topping. Heat olive oil in a skillet over medium heat and toast the panko breadcrumbs until golden and crispy. Sprinkle over the macaroni and cheese.

Step 9

Serve hot and enjoy!

Nutrition Facts

Serving size	2106.4 grams (2106.4g)

Amount per serving	% Daily Value*
Calories	5882

Total Fat 364.40g	467%
Saturated Fat 205.70g	1029%
Polyunsaturated Fat 3.40g
Cholesterol 1017mg	339%
Sodium 6787mg	295%
Total Carbohydrate 427.80g	156%
Dietary Fiber 17.90g	64%
Total Sugars 57.60g
Protein 214.70g	429%

Vitamin D 358IU	1791%
Calcium 4322mg	332%
Iron 20mg	113%
Potassium 1449mg	31%

*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.

Source of Calories

Fat: 56.1%

Protein: 14.7%

Carbs: 29.3%