Because sometimes you need a hug in a bowl
⏱ Prep Time: 10 minutes | 👨🍳 Cook Time: 30 minutes | 🍽 Serves: 6-8
Ingredients:
For the Pasta:
- 1 lb (450g) elbow macaroni
- Salt for pasta water
For the Cheese Sauce:
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 3 cups whole milk, warmed
- 1 cup heavy cream
- 3 cups sharp cheddar cheese, shredded
- 1 cup Gruyère cheese, shredded
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- Salt and white pepper to taste
For the Topping:
- 1 cup panko breadcrumbs
- 2 tablespoons melted butter
- 1/4 cup grated Parmesan cheese
- Fresh parsley for garnish
Instructions:
- Cook pasta: Boil macaroni in salted water until al dente (1 minute less than package directions). Drain and set aside.
- Make the roux: In a large pot, melt butter over medium heat. Add flour and whisk constantly for 2 minutes until golden.
- Create the sauce: Gradually add warm milk and cream, whisking continuously to prevent lumps. Cook for 5 minutes until thickened.
- Add cheese: Remove from heat. Stir in cheddar and Gruyère until fully melted. Add mustard, garlic powder, paprika, salt, and pepper.
- Combine: Fold cooked pasta into the cheese sauce until completely coated.
- Prepare topping: Mix panko, melted butter, and Parmesan.
- Bake: Transfer mac and cheese to a greased 9×13 baking dish. Top with breadcrumb mixture. Bake at 375°F (190°C) for 20-25 minutes until golden and bubbly.
- Garnish and serve: Let rest 5 minutes, garnish with fresh parsley.
Chef’s Tips:
- Always shred your own cheese—pre-shredded contains anti-caking agents that affect melting
- The Dijon mustard adds depth without being detectable
- For extra indulgence, add crispy bacon bits!
Why It’s a Classic:
This isn’t just mac and cheese—it’s the ultimate comfort food that reminds us of home, childhood, and simpler times. Creamy, cheesy perfection in every bite.
Nutritional Highlights: Rich in calcium, satisfying comfort meal, perfect for feeding a crowd