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Gourmet Mac and Cheese

This is the Best Mac and Cheese recipe ever! I'm not kidding guys.When I put this in my mouth the first time, I literally stopped to shout hallelujah. Okay not really, but I'm telling you it is SO CREAMY AND SO CHEESY and so worth it. 

Prep Time
5 mins
Cook Time
5 mins
Total Time
33 mins
Servings: 6 Servings
Calories: 729 kcal
Course: Side Dish
Cuisine: American

Ingredients

  • 2 & 1/4 cups dry elbow macaroni
  • 1/4 cup butter
  • 1/4 cup flour
  • 1/3 cup heavy cream *
  • 2/3 cup milk *
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2/3 cup mozzarella cheese shredded
  • 1 & 1/3 cups sharp cheddar cheese shredded
  • 1/2 pound cheese ** cut into slices
For the crumb topping:
  • 1/4 cup butter melted
  • 2/3 cup Panko bread crumbs

Instructions

    Cup of Yum
  1. Preheat your oven to 350 degrees F. Grease an 8x8 pan (or any 2 quart casserole dish) with butter or nonstick spray.
  2. In a 3 quart pot, boil the macaroni according to package instructions. Omit any salt or fat called for. (Trust me there's enough in this recipe) Should take 6-8 minutes or so. Drain and return to the pot. (If your cheese sauce is not close to being ready, add 1-2 teaspoons oil so your pasta doesn't stick.)
  3. Meanwhile in another smallish pot, melt 1/4 cup butter. Once it is hot, whisk in the flour. Cook 1 minute whisking, until it is bubbly.
  4. Slowly stir in the cream and milk. Stir the whole time until it is thick. Add salt and pepper and stir 1 more minute.
  5. Remove from heat and gradually stir in the shredded mozzarella and cheddar. If it is not melting, put it back on the burner over very low heat, stirring until the cheese is incorporated.
  6. Stir the cheese sauce into the cooked macaroni. It's pretty thick.
  7. Pour half of the mac and cheese into the prepared casserole dish.
  8. Add the 1/2 pound layer of cheese slices. YES DO ALL OF IT.
  9. Pour the other half of the mac and cheese on top and spread.
  10. In a small bowl, melt 1/4 cup butter. Stir in the bread crumbs. Spread the mixture on top of the mac and cheese.
  11. Bake for 20-25 minutes at 350. The top should be turning golden brown and the mac and cheese should be bubbly.

Notes

  • *Or you can omit the cream and do 1 cup milk total. If you're not in it for the win.
  • **Cheese of your choice. I did half sharp cheddar and half Monterey Jack.
  • Make ahead: You can assemble this (without the crumb topping) ahead of time (1-2 days), and store covered in the fridge. Add the crumb topping and then bake when you are ready to serve. You will have to bake it longer if you put it in the oven cold, I would guess at least 30-40 minutes.

Nutrition Information

Serving 1cup Calories 729kcal (36%) Carbohydrates 51g (17%) Protein 28g (56%) Fat 46g (71%) Saturated Fat 28g (140%) Polyunsaturated Fat 2g Monounsaturated Fat 13g Trans Fat 1g Cholesterol 137mg (46%) Potassium 259mg (7%) Fiber 2g (8%) Sugar 4g (8%) Vitamin A 1426IU (29%) Vitamin C 1mg (1%) Calcium 585mg (59%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Servings

Amount Per Serving

Calories 729

% Daily Value*

Serving 1cup
Calories 729kcal 36%
Carbohydrates 51g 17%
Protein 28g 56%
Fat 46g 71%
Saturated Fat 28g 140%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 13g 65%
Trans Fat 1g 50%
Cholesterol 137mg 46%
Potassium 259mg 6%
Fiber 2g 8%
Sugar 4g 8%
Vitamin A 1426IU 29%
Vitamin C 1mg 1%
Calcium 585mg 59%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.