The Creamiest Mac ‘N’ Cheese
15m prep 20m cook 35m ready
Ultra-creamy mac 'n' cheese with a four-cheese blend and crispy panko topping. Perfect for a cozy winter evening.
Ingredients
- 29.6 ml butter
- 177 ml panko
- 710 ml elbow macaroni
- 44.4 ml butter
- 44.4 ml all-purpose flour
- 355 ml milk
- 177 ml mascarpone cheese
- kosher salt
- freshly ground black pepper
- 1.23 ml cayenne pepper
- 2.46 ml dry mustard
- 591 ml grated sharp cheddar cheese
- 237 ml grated gruyère
- 78.9 ml grated parmesan
Nutrition (per serving, estimated)
Estimated based off 8 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 184 mg
- Iron: 0.47 mg
- Magnesium: 18 mg
- Phosphorus: 149 mg
- Potassium: 171 mg
- Zinc: 0.86 mg
Let's Cook
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Step 1.
Cook the elbow macaroni according to package directions until al dente. Drain and set aside.
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Step 2.
While the macaroni cooks, make the bread crumb topping: In a small saucepan, melt 2 tablespoons butter over medium-high heat. Add ¾ cup panko and toast, stirring frequently, until golden brown, about 3 minutes. Remove from heat and set aside.
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Step 3.
In a wok or large pot, melt 3 tablespoons butter over medium heat. Add 3 tablespoons all-purpose flour and stir constantly until it forms a smooth paste, about 1 minute.
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Step 4.
Gradually whisk in 1½ cups milk and ¾ cup mascarpone cheese. Cook, stirring continuously, until the sauce thickens enough to coat the back of a spoon, 4 to 5 minutes.
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Step 5.
Season the sauce with salt and freshly ground black pepper to taste, ¼ teaspoon cayenne pepper, and ½ teaspoon dry mustard. Stir to combine.
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Step 6.
Add 2½ cups grated sharp cheddar, 1 cup grated Gruyère, and ⅓ cup grated Parmesan. Cook, stirring constantly, until all the cheese is melted and the sauce is smooth.
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Step 7.
Stir the cooked macaroni into the cheese sauce until evenly coated.
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Step 8.
To serve, divide the mac and cheese among 4 serving bowls and sprinkle each with the reserved toasted panko.
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