Description
A rich mac and cheese recipe made with sharp cheddar, gruyère, and mozzarella blended into a creamy béchamel sauce. Perfect comfort food for dinner or gatherings. This baked mac and cheese features crispy breadcrumbs, a golden top, and feeds a crowd. Ideal for holiday meals, potlucks, or cozy nights in.
Ingredients
1 pound elbow macaroni
4 tablespoons unsalted butter
1/4 cup all-purpose flour
2 cups whole milk
1 cup heavy cream
2 cups sharp cheddar cheese, shredded
1 1/2 cups gruyère cheese, shredded
1 cup mozzarella cheese, shredded
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon ground mustard
1/2 teaspoon paprika
1 cup panko breadcrumbs
2 tablespoons olive oil or melted butter
Instructions
1. Boil the elbow macaroni in salted water until just al dente. Drain and set aside.
2. In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until golden.
3. Slowly whisk in the milk and heavy cream. Simmer until thickened, about 5-7 minutes. Stir in salt, pepper, ground mustard, and paprika.
4. Lower the heat and stir in the shredded cheddar, gruyère, and mozzarella. Mix until melted and smooth.
5. Fold the cooked macaroni into the cheese sauce until fully coated.
6. Pour into a greased baking dish. Mix breadcrumbs with olive oil or butter and sprinkle over the top.
7. Bake at 375°F (190°C) for 20-25 minutes or until golden and bubbly.
Notes
This dish can be made a day ahead and baked fresh before serving.
Use freshly shredded cheese for the best texture and melt.
If reheating, add a splash of milk to restore creaminess.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Pasta
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 540
- Sugar: 4g
- Sodium: 520mg
- Fat: 34g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 95mg