Description
A rich and creamy gourmet baked mac and cheese topped with a golden, crunchy breadcrumb crust, perfect for a comforting yet elevated meal.
Ingredients
- 400 g elbow macaroni
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, grated
- 1 cup Gruyère cheese, grated
- 1/2 cup Parmesan cheese, grated
- 1 tsp Dijon mustard
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- Salt to taste
- Black pepper to taste
- 1 cup panko breadcrumbs
- 2 tbsp olive oil or melted butter (for topping)
Instructions
- Preheat the oven to 190°C (375°F) and grease a baking dish.
- Cook the macaroni in salted boiling water until al dente, then drain and set aside.
- In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute.
- Gradually whisk in milk and cream, cooking until the sauce thickens.
- Lower the heat and stir in cheddar, Gruyère, and half of the Parmesan until melted.
- Add Dijon mustard, garlic powder, smoked paprika, salt, and pepper.
- Fold the cooked macaroni into the cheese sauce.
- Transfer the mixture to the prepared baking dish.
- Mix panko breadcrumbs with olive oil or melted butter and remaining Parmesan, then sprinkle on top.
- Bake for 25–30 minutes until bubbly and golden on top.
- Let rest for 5 minutes before serving.
Notes
- You can add cooked bacon or sautéed mushrooms for extra flavor.
- For extra crunch, broil for the last 2 minutes.
- Use freshly grated cheese for best melting.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American