Description
Nothing quite hits the spot like Homemade Macaroni and Cheese.
Ingredients
Scale
- 1 lb elbow macaroni
- 6 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 4 cups whole milk
- 1 cup heavy cream
- 2 teaspoons Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 3 cups sharp cheddar cheese, freshly shredded
- 1 1/2 cups Gruyère cheese, freshly shredded
- 1/2 cup Parmesan cheese, grated
- 1/2 cup panko breadcrumbs
- 1 tablespoon olive oil or melted butter
- Fresh parsley or chives, chopped for garnish
Instructions
- Start by bringing a large pot of salted water to a rolling boil. Once boiling, add the elbow macaroni and cook according to package directions until just al dente. This means the pasta will still have a slight bite to it, which is essential since it will continue to cook in the oven. After cooking, drain the pasta thoroughly and set it aside to let any excess water evaporate.
- In a medium saucepan, melt the unsalted butter over a medium flame. Continuously whisk in the flour to create a roux, allowing it to cook for about 1-2 minutes. This step is crucial to eliminate the raw flour taste. Gradually pour in the warmed milk and heavy cream, whisking constantly to prevent lumps from forming. Once the mixture starts to thicken, stir in the Dijon mustard, garlic powder, onion powder, and season generously with salt and pepper.
- Lower your heat, and slowly mix in the freshly shredded sharp cheddar, Gruyère, and grated Parmesan cheese. Stir until all the cheese is fully melted and the sauce is smooth, creating the rich, decadent cheese sauce that will envelop the pasta.
- Then, fold the cooked pasta into the cheese sauce, ensuring every piece of macaroni is well coated and soaking in the cheesy goodness. This step ensures that each bite is filled with creamy flavor.
- Preheat your oven to 375°F (190°C), and lightly grease a 9×13-inch baking dish. Pour the macaroni and cheese mixture into the dish, using a spatula to spread it evenly.
- In a small bowl, mix the panko breadcrumbs with olive oil or melted butter. This will create a delightful, crispy topping. Evenly sprinkle the breadcrumb mixture over the macaroni and cheese. For an extra cheesy experience, you can add a little additional cheese on top as well.
- Bake the dish uncovered for 20-25 minutes, or until the top is golden brown and bubbly. If you prefer a more pronounced crunch, consider broiling it for an additional 1-2 minutes—but watch closely to avoid burning!
- Once out of the oven, allow the macaroni and cheese to sit for about 5-10 minutes before serving. This will help it set slightly, making it easier to serve. Garnish with chopped parsley or chives for a touch of freshness and color.
Notes
Feel free to use gluten-free pasta if you have dietary restrictions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Calories: 550 kcal
- Sodium: 800 mg
- Protein: 20 g