Description
An indulgent baked mac and cheese loaded with cheddar, gruyère, and cream cheese, topped with buttery panko and parmesan for the ultimate comfort food experience.
Ingredients
1 lb elbow macaroni (or cavatappi)
1/2 cup unsalted butter
1/2 cup all-purpose flour
4 cups whole milk, warmed
2 cups heavy cream
8 oz cream cheese, cubed
4 cups shredded sharp cheddar cheese
2 cups shredded gruyère cheese
1 tbsp Dijon mustard
1 tsp smoked paprika
1/2 tsp cayenne pepper (optional)
Salt and black pepper to taste
For the Topping:
1 1/2 cups panko breadcrumbs
1/4 cup melted butter
1/4 cup freshly grated parmesan cheese
2 tbsp chopped fresh parsley
Instructions
1. Preheat oven to 375°F (190°C). Butter a 9×13 inch baking dish.
2. Cook pasta in salted water until just al dente. Drain, do not rinse.
3. Melt 1/2 cup butter in pot, whisk in flour, cook 2 minutes.
4. Slowly whisk in warm milk and cream until smooth, simmer until thickened.
5. Reduce heat, whisk in cream cheese until melted. Stir in cheddar and gruyère until smooth. Add Dijon, paprika, cayenne, salt, and pepper.
6. Fold pasta into cheese sauce, transfer to baking dish.
7. Mix panko, melted butter, parmesan, and parsley. Sprinkle over pasta.
8. Bake 25-30 minutes until golden and bubbling. Rest 10 minutes before serving.
Notes
Grate cheese yourself for the best melt and texture.
Do not overcook pasta—it will finish in the oven.
Warm your milk before adding to roux for a smooth sauce.
Let baked mac rest 10 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 720
- Sugar: 7 g
- Sodium: 860 mg
- Fat: 45 g
- Saturated Fat: 26 g
- Unsaturated Fat: 16 g
- Trans Fat: 1 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 135 mg