Description
This upgraded version of mac and cheese features rich cheeses, a hint of smokiness, and a crunchy panko topping for a delightful twist on a classic comfort food.
Ingredients
Scale
- 12 oz elbow macaroni or cavatappi pasta
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 1/2 cups whole milk, warmed
- 1/2 cup heavy cream
- 1/2 teaspoon garlic powder
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
- 2 cups sharp cheddar cheese, freshly grated
- 1 cup smoked gouda cheese, grated
- 1/2 cup parmesan cheese, finely grated
- Pinch of cayenne pepper or paprika (optional)
- 1/2 cup panko breadcrumbs (optional topping)
- 1 tablespoon melted butter (for topping)
- 1 tablespoon grated parmesan (for topping)
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta until just shy of al dente. Drain and toss with a little olive oil or butter to prevent sticking.
- In a saucepan, melt the butter over medium heat. Add flour and whisk for 1–2 minutes until golden and fragrant.
- Slowly whisk in the warmed milk and cream, cooking until thickened (5–7 minutes).
- Season the sauce with garlic powder, mustard, salt, pepper, and optional spices. Adjust to taste.
- Remove from heat and stir in cheddar, gouda, and parmesan until melted and smooth.
- Gently fold in the cooked pasta until fully coated. Add a splash of milk if the sauce is too thick.
- (Optional) Transfer to a buttered baking dish, top with the panko mixture, and bake at 400°F (200°C) for 15–20 minutes until golden and bubbly.
Notes
For a crispy top, use panko breadcrumbs and keep an eye on the baking time to prevent burning.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 470
- Sugar: 4g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg