Creamy Baked Macaroni and Cheese
The creamiest baked mac and cheese ever! The crunchy panko topping goes perfect with this creamy pasta!
Servings 8
Calories 398.22kcal
Ingredients
- 8 ounces macaroni
- 1 3/4 cup milk
- 1/4 cup heavy cream
- 4 tablespoons butter divided
- 1/4 cup all-purpose flour
- 4 ounces Gruyere shredded
- 6 ounces sharp Cheddar shredded
- 1 tablespoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground nutmeg
- 3/4 cup Panko bread crumbs
- 1 tablespoon grated Parmesan cheese
- 1/4 teaspoon garlic powder
Instructions
- Preheat oven to 375 degrees.
- Bring a large pot of water to a rolling boil. Cook pasta for one minute less than package directions state. Drain.
- Melt 3 tablespoons of butter in a medium sized pot and add the flour. Cook, whisking constantly, over low heat for 2 minutes.
- Continue whisking and slowly pour in the milk and cream. Cook for another 2 minutes until thickened and smooth.
- Remove from the heat and stir in the Gruyere, Cheddar, salt, pepper, and nutmeg.
- Add the cooked macaroni and stir to coat.
- Spread into a buttered 2 quart baking dish.
- Melt the remaining 1 tablespoon of butter and mix it with the Panko, Parmesan cheese, and garlic powder.
- Bake for 25 minutes or until the sauce is bubbly and the bread crumbs are brown and crispy.
Notes
This recipe was lightly adapted from Ina Garten.
Nutrition
Calories: 398.22kcal | Carbohydrates: 31.53g | Protein: 16.54g | Fat: 22.79g | Saturated Fat: 13.77g | Cholesterol: 69.05mg | Sodium: 1180.09mg | Potassium: 182.6mg | Fiber: 1.3g | Sugar: 4.03g | Vitamin A: 718.15IU | Calcium: 386.61mg | Iron: 0.99mg