A creamy, flavorful experience that warms the soul, this classic Cheesy Macaroni and Cheese is perfect for a cozy family dinner or a festive gathering.
Ingredients
Scale:
16 ounces of elbow macaroni
2 cups of whole milk
1 cup of heavy cream
4 tablespoons of unsalted butter
1/4 cup of all-purpose flour
2 cups of sharp cheddar cheese, grated
1 cup of Gruyère cheese, grated
1/2 cup of Parmesan cheese, grated
1 teaspoon of Dijon mustard
1/2 teaspoon of garlic powder
Salt and pepper to taste
1 cup of panko breadcrumbs
2 tablespoons of melted butter
1/4 cup of chopped fresh parsley (optional)
Instructions
Preheat the oven to 350°F (175°C) if you plan to finish with a baked topping.
In a large pot, bring salted water to a boil. Add the elbow macaroni and cook until al dente, about 7-8 minutes. Drain and set aside.
In a saucepan over medium heat, melt the butter. Stir in the flour to create a roux. Cook for 1-2 minutes until the mixture is golden and smooth.
Gradually whisk in the milk and heavy cream. Continue to cook, whisking constantly, until the mixture thickens and bubbles, approximately 5-7 minutes.
Reduce the heat to low and stir in the cheddar, Gruyère, and Parmesan cheese until melted. Add the Dijon mustard, garlic powder, and season with salt and pepper. Stir until the cheese sauce is smooth and creamy.
Add the cooked macaroni to the cheese sauce, stirring until the pasta is fully coated.
In a small bowl, mix the panko breadcrumbs with melted butter and a pinch of salt. If desired, add chopped parsley.
Transfer the mac and cheese to a greased baking dish. Sprinkle the breadcrumb mixture evenly over the top. Bake for 20-25 minutes or until the top is golden brown and crisp.
