Gourmet Crunchy Baked Mac and Cheese

$- 8 oz elbow macaroni - 2 cups shredded sharp cheddar cheese - 1 cup shredded Gruyère cheese - 1/2 cup grated Parmesan cheese - 3 tablespoons butter - 3 tablespoons all-purpose flour - 3 cups whole milk - 1 teaspoon garlic powder - 1/2 teaspoon onion powder - 1/2 teaspoon mustard powder - 1 cup panko breadcrumbs - 2 tablespoons chopped fresh parsley In this recipe, we use elbow macaroni, a classic choice for mac and cheese. The shape holds the creamy sauce well. Next, we have three kinds of cheese. Sharp cheddar gives a strong flavor. Gruyère adds a nutty taste. Parmesan adds saltiness and depth. For cooking essentials, butter provides richness. Flour helps thicken the sauce. Whole milk makes it creamy. Seasonings are key. Garlic powder adds warmth. Onion powder gives a nice base flavor. Mustard powder adds a little tang. Panko breadcrumbs give a great crunch. Lastly, fresh parsley brightens the dish and adds color. Gather these ingredients to make a delicious, crunchy baked mac and cheese. Each component plays a role in creating a gourmet dish you will love. {{ingredient_image_1}} - Preheat your oven to 350°F (175°C). - Cook 8 oz of elbow macaroni until al dente. Drain and set it aside. - In a large saucepan, melt 3 tablespoons of butter over medium heat. - Add 3 tablespoons of all-purpose flour. Whisk it for about 2 minutes to make a roux. - Gradually whisk in 3 cups of whole milk. Make sure there are no lumps. - Keep whisking until the mixture thickens, about 5-7 minutes. - Lower the heat and stir in 2 cups of shredded sharp cheddar and 1 cup of Gruyère cheese. - Let the cheeses melt completely into the sauce. - Season the sauce with 1 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/2 teaspoon of mustard powder, salt, and pepper to taste. - Add the cooked macaroni to the cheese sauce. Mix until the pasta is well coated. - Transfer the mac and cheese mixture into a greased baking dish. - In a small bowl, mix 1 cup of breadcrumbs with 1/4 cup of grated Parmesan and a pinch of salt. - Sprinkle the breadcrumb mixture evenly over the mac and cheese. - Bake it in the preheated oven for 25-30 minutes until the top is golden brown and crunchy. - Let it cool for 5 minutes before serving. Garnish with 2 tablespoons of chopped fresh parsley. To make a smooth cheese sauce, avoid lumps. Start by whisking the flour with melted butter. Cook it for two minutes to create a roux. Then, gradually whisk in the milk. This method helps to keep the sauce smooth. For the best flavor, choose sharp cheddar and Gruyère cheese. Sharp cheddar gives a rich taste, while Gruyère adds creaminess. Mixing these cheeses makes the sauce more exciting. For extra crunch, use panko breadcrumbs. Panko is lighter and crispier than regular breadcrumbs. Mix the panko with grated Parmesan for added flavor. This combination creates a tasty topping. To achieve optimal crispiness, bake at 350°F for 25-30 minutes. Check for a golden-brown top. If you want an extra crunch, broil for the last few minutes. Just watch closely to avoid burning. Pair gourmet mac and cheese with a fresh salad. A simple green salad balances the richness. You can also serve it with roasted veggies for a colorful plate. For garnishing, sprinkle fresh parsley on top. This adds color and freshness. You can also try adding crispy bacon bits or chopped tomatoes for an extra twist. These simple additions make the dish even more delightful! Pro Tips Use High-Quality Cheese: Opt for high-quality cheeses for a richer flavor and creamier texture in your mac and cheese. Don’t Overcook the Pasta: Cook the macaroni just until al dente; it will continue to cook while baking in the oven. Add Extra Crunch: For an extra crunchy topping, consider mixing in some crushed crackers or adding herbs to the breadcrumb mixture. Let it Rest: Allow the baked mac and cheese to rest for a few minutes before serving; this helps it set and makes it easier to serve. {{image_2}} You can change up the cheese in this dish. Instead of sharp cheddar, try gouda or fontina. For a bold twist, mix in some blue cheese. If you need gluten-free options, use gluten-free pasta and flour. For a dairy-free version, try nut-based cheeses or silken tofu in place of milk. Want to add more flavor? Toss in crispy bacon or cooked sausage. You can also add veggies like broccoli or spinach for a healthy touch. For spices, add cayenne pepper for heat or smoked paprika for depth. A pinch of nutmeg adds warmth, too. You can make this mac and cheese in an Instant Pot. Just cook the pasta, add the sauce ingredients, and set it to pressure cook. If you prefer the stovetop, mix everything in a large pot. For a slow cooker, combine all ingredients and let it cook for hours. Each method gives a different texture and flavor. To keep your mac and cheese fresh, use airtight containers. Glass or plastic containers work well. Make sure to cool the dish before sealing it. Store it in the fridge for up to three days. If you want to keep it longer, consider freezing. Always label your containers with the date. When you reheat your mac and cheese, you want to keep it crunchy. The oven is best for this. Preheat it to 350°F (175°C), cover the dish with foil, and heat for about 20 minutes. This method helps maintain the crispy topping. The microwave is quick but can make it soggy. If you must use it, heat in short bursts and stir often. To freeze your gourmet mac and cheese, let it cool completely first. Use freezer-safe containers or bags. Remove as much air as possible to prevent freezer burn. It can last up to three months in the freezer. When ready to eat, thaw it overnight in the fridge. Reheat in the oven for the best results. This mac and cheese shines because of its rich flavors and textures. Here are the key ingredients that elevate the dish: - 2 cups shredded sharp cheddar cheese - 1 cup shredded Gruyère cheese - 1/2 cup grated Parmesan cheese - Fresh herbs, like parsley, for garnish - Panko breadcrumbs for extra crunch These cheeses provide depth and creaminess. The sharp cheddar gives a bold taste. Gruyère adds a nutty flavor. Parmesan on top creates a nice crust when baked. Yes, you can make this dish ahead of time. - Cook the macaroni and cheese sauce as usual. - Combine them and place in a baking dish. - Cover and store it in the fridge for up to 24 hours. When ready to bake, just add the breadcrumb topping and bake it straight from the fridge. It may take a few extra minutes to bake. Making this dish vegetarian is simple. - Skip any meat additions, like bacon or sausage. - Use vegetable broth instead of chicken broth in any variations. - Ensure that cheese is rennet-free for a true vegetarian option. This way, you still enjoy a creamy and cheesy delight without meat. You can easily adapt this recipe for different dietary needs. Here are a few ideas: - Gluten-free: Use gluten-free pasta and breadcrumbs. - Dairy-free: Substitute cheese with dairy-free alternatives and use plant-based milk. - Nut-free: Check ingredients in cheese and breadcrumbs to avoid nuts. These adjustments maintain taste while meeting dietary needs. You learned how to make gourmet mac and cheese. We covered key ingredients like elbow macaroni and three types of cheese. You know how to create a smooth sauce and achieve the perfect crunch with breadcrumbs. Also, we explored variations and ways to store leftovers. Now you can impress family and friends with your cooking skills. Remember, the best mac and cheese is all about the right cheese mix and technique. Enjoy your cooking adventure!$

Gourmet Crunchy Baked Mac and Cheese

A deliciously creamy and cheesy baked macaroni dish with a crunchy topping.

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Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine American

Servings 4

Calories 400 kcal

Ingredients

8 oz elbow macaroni
2 cups shredded sharp cheddar cheese
1 cup shredded Gruyère cheese
1 2 grated Parmesan cheese
3 tablespoons butter
3 tablespoons all-purpose flour
3 cups whole milk
1 teaspoon garlic powder
1 2 onion powder
1 2 mustard powder
to taste Salt and pepper
1 cup breadcrumbs (preferably panko for extra crunch)
2 tablespoons chopped fresh parsley (for garnish)

Instructions

Preheat your oven to 350°F (175°C).
Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
In a large saucepan, melt the butter over medium heat. Add the flour and whisk continuously for about 2 minutes to create a roux, until it turns a light golden color.
Gradually whisk in the whole milk, ensuring there are no lumps. Continue to whisk until the mixture thickens (about 5-7 minutes).
Lower the heat and stir in the sharp cheddar, Gruyère, and 1/4 cup of Parmesan cheese, allowing them to melt completely into the sauce.
Season the cheese sauce with garlic powder, onion powder, mustard powder, salt, and pepper to taste.
Add the cooked macaroni to the cheese sauce and mix until the pasta is well coated.
Transfer the mac and cheese mixture into a greased baking dish.
In a small bowl, mix the breadcrumbs with the remaining Parmesan cheese and a pinch of salt. Sprinkle the breadcrumb mixture evenly over the mac and cheese.
Bake in the preheated oven for 25-30 minutes or until the top is golden brown and crunchy.
Once baked, let it cool for 5 minutes before serving. Garnish with chopped fresh parsley before enjoying.

Notes

Use panko breadcrumbs for extra crunch.

Keyword baked pasta, comfort food, mac and cheese