Description
This Rich Mac and Cheese recipe is more than just a dish; it’s a delightful experience that warms the soul.
Ingredients
Scale
- 2 cups elbow macaroni
- 2 cups sharp cheddar cheese, shredded
- 1 cup Gruyère cheese, shredded
- 4 oz cream cheese
- 4 tablespoons butter
- 3 tablespoons all-purpose flour
- 3 cups whole milk
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- 1 cup panko breadcrumbs
- 2 tablespoons butter (for topping)
- 1 tablespoon fresh parsley, chopped (optional)
Instructions
- Begin by bringing a large pot of salted water to a rolling boil. Once boiling, add the elbow macaroni and cook according to the package instructions until al dente. Remember not to overcook it, as the macaroni will continue to cook while baking later. After cooking, drain the macaroni in a colander and set it aside for now.
- In a medium saucepan, melt 4 tablespoons of butter over medium heat. Once melted, whisk in the all-purpose flour to create a roux, cooking for about 2 minutes until the mixture is bubbly and golden in color. Gradually add the whole milk, whisking constantly to prevent lumps from forming. Allow the mixture to continue cooking until it thickens to a creamy consistency, which usually takes about 5-7 minutes.
- When your sauce has thickened, stir in the Dijon mustard and garlic powder, and season with salt and pepper to taste. Next, add the cream cheese, stirring until it’s completely melted and incorporated. Slowly add in the shredded cheddar and Gruyère cheese, mixing until the sauce is smooth and creamy. If needed, you can adjust the seasoning at this stage as well.
- Now it’s time to fold in the cooked macaroni with the rich cheese sauce. Make sure that every elbow macaroni piece is coated evenly in the sauce—this step is key to achieving that ultimate cheesy goodness.
- In a small bowl, combine the panko breadcrumbs with the remaining 2 tablespoons of melted butter. This will ensure that the topping becomes golden and crispy as it bakes. Stir them together until the breadcrumbs are well coated with butter.
- Transfer the macaroni and cheese mixture into a greased baking dish, evenly spreading it out. Top with the buttery panko breadcrumb mixture, making sure to cover the entire surface. Bake the mac and cheese in the preheated oven for 20-25 minutes or until the top is a beautiful golden brown and crispy. For the best flavor, let it rest for 5 minutes before serving. If you like, sprinkle fresh parsley over the top to add a splash of color and freshness.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in an oven at a low temperature to maintain the crispiness of the topping.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Calories: 550 per serving
- Sodium: 800 mg
- Protein: 25 g