Description
This Rich Mac and Cheese is the ultimate comfort food, baked to golden perfection with a creamy cheese sauce and crispy topping. Whether you’re cooking for a weeknight dinner or bringing it to a potluck, it’s a guaranteed crowd-pleaser.
Ingredients
1 pound elbow macaroni or cavatappi
2 cups sharp cheddar cheese, shredded
1 cup Gruyère cheese, shredded
4 ounces cream cheese, softened
2 cups whole milk
1 cup heavy cream
4 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon mustard powder
1 teaspoon salt
1/2 teaspoon black pepper
1 cup panko breadcrumbs
1 tablespoon butter (for toasting breadcrumbs)
1 tablespoon fresh parsley, chopped (optional)
Instructions
1. Bring a large pot of salted water to a boil. Cook pasta until al dente, drain, and set aside.
2. In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes.
3. Gradually whisk in milk and heavy cream. Simmer until thickened. Add garlic powder, onion powder, mustard powder, salt, and pepper.
4. Stir in cream cheese until melted, followed by cheddar and Gruyère. Mix until smooth.
5. Fold the cooked pasta into the cheese sauce. Transfer to a greased 9×13-inch baking dish.
6. In a skillet, melt 1 tablespoon butter and toast panko until golden. Sprinkle on top of pasta.
7. Bake at 375°F (190°C) for 20–25 minutes until bubbly and golden. Garnish with parsley if desired.
Notes
Let the dish sit for 5–10 minutes after baking to set for easier serving.
Use freshly shredded cheese for better melting and texture.
For extra depth, stir in a pinch of smoked paprika or add crispy bacon on top.
Nutrition
- Serving Size: 1 cup
- Calories: 520
- Sugar: 4g
- Sodium: 540mg
- Fat: 32g
- Saturated Fat: 19g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 95mg
Keywords: baked mac and cheese, creamy mac and cheese