Description
A rich, multi-cheese baked macaroni dish with a crispy panko topping and a velvety smooth sauce made from scratch.
Ingredients
Scale
- 1 lb Elbow Macaroni
- 4 cups Sharp Cheddar, shredded
- 2 cups Gruyère Cheese, shredded
- 1 cup Mozzarella, shredded
- 1/2 cup Unsalted Butter
- 1/2 cup All-Purpose Flour
- 3 cups Whole Milk
- 1 cup Heavy Cream
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1/2 tsp Smoked Paprika
- Pinch of Nutmeg
- 1 cup Panko breadcrumbs
- 2 tbsp melted butter
Instructions
- Boil pasta 2 minutes less than package directions.
- Melt butter and whisk in flour for 2 minutes to create a roux.
- Slowly whisk in milk and heavy cream until thickened.
- Stir in spices and 5 cups of the shredded cheese blend until smooth.
- Combine pasta with sauce and transfer to a baking dish.
- Top with remaining cheese and buttered panko.
- Bake at 375°F for 20-25 minutes until golden and bubbly.
Notes
High in calcium, incredibly satisfying, and perfect for large family gatherings or meal prep.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 520 kcal