Cheesy Oven-Baked Macaroni Casserole
Oven-baked macaroni smothered in a blend of melted cheeses with a crisp, buttery topping for a simple yet indulgent meal.
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Ingredients
- 16 oz elbow macaroni
- 3 cups cheddar cheese shredded sharp
- 2 cups Gruyère cheese shredded
- 1 unsalted butter divided, stick
- ¼ cup all-purpose flour
- 3 cups whole milk
- 1 cup whipping cream
- ½ teaspoon smoked paprika
- salt to taste
- pepper to taste
- 1 cup panko breadcrumbs
- ½ cup Parmesan cheese grated
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish. Boil the macaroni according to the package directions until al dente. Drain and set aside.In a large saucepan, melt half of the butter over medium heat.
- Stir in the flour and cook for 1–2 minutes until it’s lightly golden and bubbly.
- Gradually whisk in the milk and cream, stirring constantly until the sauce thickens, about 5–7 minutes.
- Remove from heat and mix in the cheddar and Gruyère until melted and smooth.
- Season with smoked paprika, salt, and pepper.
- Stir the cooked macaroni into the cheese sauce.
- Pour the mixture into the prepared baking dish.
- Melt the remaining butter in a small pan and mix with the panko breadcrumbs.
- Combine with Parmesan and sprinkle evenly over the macaroni.
- Bake for 20–25 minutes until the top is golden and the sauce is bubbling. For an extra crunchy top, broil 2–3 minutes, watching closely to avoid burning.
- Let the casserole rest a few minutes before serving.
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Nutrition
Serving: 1g | Calories: 745kcal | Carbohydrates: 57g | Protein: 35g | Fat: 42g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.004g | Cholesterol: 128mg | Sodium: 714mg | Potassium: 379mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1436IU | Vitamin C: 0.2mg | Calcium: 866mg | Iron: 2mg
