Description
Indulge in our Ultimate Macaroni and Cheese Recipe—a creamy, cheesy delight that’s perfect for family dinners or festive gatherings. This dish features tender elbow macaroni enveloped in a luscious cheese sauce made from a blend of extra sharp cheddar, Gruyere, Jarlsberg, and Fontina cheeses. Topped with a crunchy Panko breadcrumb mixture, this baked macaroni dish delivers rich flavors and textures that will please everyone at your table. Whether served as a main course or a side, this comforting classic is sure to become a household favorite.
Ingredients
Scale
- 1 pound elbow macaroni
- 4 cups whole milk
- 8 ounces extra sharp cheddar cheese, grated
- 4 ounces Gruyere cheese, grated
- 4 ounces Jarlsberg cheese, grated
- 4 ounces Fontina cheese, grated
- 1 stick unsalted butter
- 1/2 cup all-purpose flour
- 1 cup Panko breadcrumbs
- Fresh thyme leaves
Instructions
- Preheat the oven to 375°F and grease a baking dish.
- Cook the elbow macaroni in salted boiling water until al dente, then drain.
- In a saucepan, warm the milk and set aside.
- In a separate large saucepan, melt butter over medium-low heat and whisk in flour to create a roux. Gradually add the warm milk until thickened.
- Stir in spices and vinegar, then temper the beaten egg before combining with the cheese mixture.
- Mix in the cooked pasta and pour into the prepared baking dish.
- Combine Panko breadcrumbs with thyme and melted butter; sprinkle on top.
- Bake for about 35 minutes until golden brown and bubbly.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 6g
- Sodium: 720mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 80mg