Macaroni Cheese My Way

Indulge in creamy, cheesy perfection with "Macaroni Cheese My Way," a mouthwatering twist on the classic comfort food. This recipe combines al dente elbow macaroni with a rich, velvety sauce made from a trio of sharp cheddar, nutty Gruyère, and salty Parmesan cheeses. Enhanced with a hint of Dijon mustard and smoky paprika, every bite is packed with bold flavor. Topped with golden, crispy panko breadcrumbs for a satisfying crunch, this baked macaroni and cheese delivers the ultimate balance of creamy and crispy textures. Ready in just 40 minutes and perfect for family dinners or potlucks, this crowd-pleaser is easy to customize and can be garnished with fresh parsley for a vibrant finish. Whether you're craving comfort food or hosting a dinner party, this elevated macaroni cheese recipe will quickly become your go-to!

Nutriscore Rating: 53/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 300 grams elbow macaroni
• 60 grams unsalted butter
• 30 grams all-purpose flour
• 500 milliliters whole milk
• 120 milliliters heavy cream
• 150 grams sharp cheddar cheese, shredded
• 100 grams Gruyère cheese, shredded
• 50 grams Parmesan cheese, grated
• 1 teaspoon Dijon mustard
• 0.5 teaspoon ground paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 50 grams panko breadcrumbs
• 1 tablespoon olive oil
• 1 tablespoon fresh parsley, chopped (optional)

Directions

Step 1

Preheat your oven to 190°C (375°F).

Step 2

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

Step 3

In a medium saucepan, melt the butter over medium heat. Once melted, add the flour and whisk continuously for 1-2 minutes to form a roux.

Step 4

Gradually pour in the milk while whisking constantly to prevent lumps. Add the heavy cream and continue to whisk until the mixture thickens, about 5-7 minutes.

Step 5

Reduce the heat to low and stir in the cheddar cheese, Gruyère cheese, and Parmesan cheese until melted and smooth.

Step 6

Add the Dijon mustard, ground paprika, salt, and black pepper. Stir until fully incorporated, then remove from heat.

Step 7

Combine the cooked macaroni with the cheese sauce, ensuring all the pasta is evenly coated.

Step 8

Pour the macaroni and cheese mixture into a greased 9x13-inch baking dish and spread it out evenly.

Step 9

In a small bowl, mix the panko breadcrumbs with the olive oil and sprinkle the mixture evenly over the top of the macaroni and cheese.

Step 10

Bake in the preheated oven for 15-20 minutes, or until the breadcrumbs are golden and crispy.

Step 11

If desired, garnish with fresh parsley before serving. Enjoy!

Nutrition Facts

Serving size	1404.5 grams (1404.5g)

Amount per serving	% Daily Value*
Calories	3961

Total Fat 225.90g	290%
Saturated Fat 125.80g	629%
Polyunsaturated Fat 1.90g
Cholesterol 633mg	211%
Sodium 5589mg	243%
Total Carbohydrate 323.60g	118%
Dietary Fiber 14.00g	50%
Total Sugars 39.30g
Protein 156.80g	314%

Vitamin D 281IU	1403%
Calcium 3265mg	251%
Iron 16mg	91%
Potassium 1104mg	23%

*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: 51.4%

Protein: 15.9%

Carbs: 32.7%