Back to RecipesHomemade Mac and Cheese
The ultimate comfort food — elbow macaroni baked in a three-cheese sauce with a golden, crispy breadcrumb topping. Creamy inside, crunchy on top. This is the mac and cheese that ruins the boxed stuff forever.
Total Time
50 min
Servings
6
Cuisine
American
Rating
No reviews yet
Prep Time
15 min
Cook Time
35 min
Total Time
50 min
Ingredients
- 400g elbow macaroni
- 4 tbsp unsalted butter
- 4 tbsp flour
- 600ml whole milk
- 200ml heavy cream
- 200g sharp cheddar, grated
- 150g Gruyère, grated
- 100g Parmesan, grated
- 1 tsp Dijon mustard
- 1/2 tsp smoked paprika
- Salt and white pepper
- For topping: 80g panko breadcrumbs, 2 tbsp butter, 50g Parmesan
Instructions
- 1
Cook macaroni until just al dente. Drain and set aside.
- 2
Make roux: melt butter, whisk in flour, cook 2 minutes. Gradually add milk and cream, whisking constantly until smooth and thick.
- 3
Remove from heat. Stir in cheeses, Dijon, paprika, salt, and pepper until melted and smooth.
- 4
Combine cheese sauce with macaroni. Pour into a buttered baking dish.
- 5
Mix panko with melted butter and Parmesan. Sprinkle over top.
- 6
Bake at 190°C (375°F) for 25-30 minutes until bubbling and golden. Rest 5 minutes before serving.
Save it + get weekly recipe drops from Dr. Flavor — free.
This page contains affiliate links. We may earn a small commission at no cost to you if you purchase through these links.
🛒 Recommended Equipment
Rate this Recipe
0 people have rated this recipe
