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Creamy Baked Macaroni and Cheese
The creamiest baked mac and cheese ever! The crunchy panko topping goes perfect with this creamy pasta!
Course
Side Dish
Cuisine
American
Keyword
pasta
Prep Time
20
minutes
Cook Time
25
minutes
Total Time
45
minutes
Servings
8
Calories
398.22
kcal
Author
Karly Campbell
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:
398.22
kcal
|
Carbohydrates:
31.53
g
|
Protein:
16.54
g
|
Fat:
22.79
g
|
Saturated Fat:
13.77
g
|
Cholesterol:
69.05
mg
|
Sodium:
1180.09
mg
|
Potassium:
182.6
mg
|
Fiber:
1.3
g
|
Sugar:
4.03
g
|
Vitamin A:
718.15
IU
|
Calcium:
386.61
mg
|
Iron:
0.99
mg