Description
A rich and indulgent mac and cheese featuring a beautiful blend of cheeses, creating a velvety sauce that perfectly hugs each piece of pasta.
Ingredients
Scale
- 8 ounces elbow macaroni
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper, to taste
- 3 cups shredded sharp cheddar cheese
- 1 cup shredded Gruyere cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs (optional, for topping)
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
- Cook the elbow macaroni according to the package instructions in salted boiling water until al dente, then drain and set aside.
- In a large saucepan, melt the butter over medium heat. Add the flour and whisk continuously for about 2-3 minutes to form a roux.
- Gradually pour in the whole milk and heavy cream while whisking to avoid lumps. Cook on medium heat for 5-7 minutes until thickened.
- Stir in the Dijon mustard, garlic powder, onion powder, smoked paprika, salt, and black pepper.
- Lower the heat and add the sharp cheddar cheese, Gruyere, and Parmesan. Stir until all the cheese melts and the sauce is smooth and creamy.
- Fold the cooked macaroni into the cheese sauce until well-coated. For a baked version, transfer to a greased baking dish, sprinkle breadcrumbs on top, and bake at 350°F for 20-25 minutes until golden and bubbly.
- Let cool slightly before serving. Garnish with chopped parsley if desired.
Notes
For additional flavor, consider sautéing onions or garlic in the butter before making the roux. Grate cheese fresh for the best melting results.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking or Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 100mg