| Level: | Intermediate |
| Total: | 35 min |
| Prep: | 10 min |
| Cook: | 25 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 tablespoon salt, plus more for pasta water
- 1 pound large elbow macaroni
- 6 tablespoons butter
- 6 tablespoons all-purpose flour
- 3 cups milk
- 1 cup heavy cream
- 1 tablespoon freshly ground black pepper
- 1 pound white Cheddar, shredded
- 4 ounces Romano, shredded
- 4 ounces Asiago, shredded
- 2 cups bread crumbs (suggested: panko (Japanese) available at most markets)
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Preheat oven to 325 degrees F.
- In large pot filled with water add 3 pinches of salt and the macaroni and place over high heat. Bring to a boil and let cook until al dente, about 8 minutes. Drain. Set aside.
- In a large saucepan, melt butter. Sprinkle flour over butter and cook 2 to 3 minutes on medium heat, whisking until a roux or paste forms. Add cold milk and whisk vigorously until dissolved. Cook sauce on medium-low heat until thick and bubbly. Add heavy cream, all cheeses, 1 tablespoon of salt, and 1 tablespoon pepper. Cook until cheeses are fully melted, stirring occasionally.
- Add cooked macaroni to cheese mixture and mix thoroughly. Place macaroni mixture in a 13 by 9 baking dish and top with breadcrumbs. Place in the oven and bake for 12 to 15 minutes or until golden brown. Top with fresh parsley and serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1075 |
| Total Fat | 63 g |
| Saturated Fat | 37 g |
| Carbohydrates | 86 g |
| Dietary Fiber | 4 g |
| Sugar | 10 g |
| Protein | 42 g |
| Cholesterol | 194 mg |
| Sodium | 861 mg |
Reviews
This was the most delish Mac & Cheese EVER. I make it all the time.
Great recipe!!! Worth adding the additional two cheeses. Delicious!
I’ve used this recipe several times now and my baked mac & cheese always turn out great!
Finally! A homemade mac & cheese recipe that is actually good! I’ve been searching for a long time for a good homemade mac & cheese recipe, and I finally found it. This recipe does call for a few fancy cheeses, but they are absolutely worth it!
Great recipe!!! I doubled it and used mozzarella, mild cheddar, and Colby/Monterey Jack and added paprika as well. 10/10
(doubled the recipe and almost didnt have enough dishes, made about 24 servings)
(doubled the recipe and almost didnt have enough dishes, made about 24 servings)
Delicious! Made it for Christmas and it was a hit. Will be making for Easter this weekend as well.
This recipe is incredible. Every Thanksgiving and Christmas, my younger brothers BEG me to make it. It’s been a huge hit with friends and family, time and time again. The work and money that go into it are worth it!!
Great recipe ! Super easy . Keep adding flour and butter , as a rue until it thickens.
Made it tonight. WOW! Amazingly good. Have never mad a rue before and was worried it wouldn’t turn out right. Finally got enough flour in it and it thickened nicely. My 20-year old loved it. That’s the best food critic. Will be making it again.
I’m surprised at the people who said there was too much panko, though my husband says he would happily eat dogfood if it was covered in panko, so…. I also used the seasoned variety which was yummy. Someone mentioned bacon with the panko – YUM! I think next time we will also add onions and maybe a half teaspoon of salt. NOTE: I think if you use a tablespoon of salt you will be very disappointed.