Cheesemonger's Mac and Cheese

Indulge in the ultimate comfort food experience with Cheesemonger's Mac and Cheese, a decadent twist on the classic baked pasta dish. This recipe features a luxurious medley of cheeses, including sharp cheddar, creamy Gruyère, nutty Fontina, tangy Parmesan, and velvety cream cheese, all enveloping tender elbow macaroni in a rich, silky sauce. Seasoned with Dijon mustard, garlic, and onion powders for a subtle flavor boost, this dish is topped with golden, buttery panko breadcrumbs that bake to crispy perfection. Perfect for cozy weeknight dinners or as a standout side dish at gatherings, this creamy, cheesy delight is guaranteed to elevate any meal.

Nutriscore Rating: 50/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 8

Ingredients

• 16 oz Elbow macaroni
• 4 tbsp Unsalted butter
• 3 tbsp All-purpose flour
• 3 cups Whole milk
• 1 cup Heavy cream
• 2 cups Sharp cheddar cheese (shredded)
• 1.5 cups Gruyère cheese (shredded)
• 1 cup Fontina cheese (shredded)
• 1 cup Parmesan cheese (grated)
• 4 oz Cream cheese (softened)
• 1 tsp Dijon mustard
• 1 tsp Garlic powder
• 1 tsp Onion powder
• 1 tsp Salt
• 0.5 tsp Black pepper
• 1 cup Panko breadcrumbs
• 1 tbsp Olive oil
• 2 tbsp Fresh parsley (chopped, optional for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or non-stick spray and set aside.

Step 2

Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.

Step 3

In a large saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly, to make a roux.

Step 4

Gradually pour in the milk and heavy cream, whisking constantly to prevent lumps. Cook the mixture for 5-7 minutes until it thickens into a smooth sauce.

Step 5

Reduce the heat to low and slowly stir in the sharp cheddar, Gruyère, Fontina, Parmesan, and cream cheese. Mix until all the cheeses are fully melted and the sauce is smooth and creamy.

Step 6

Stir in Dijon mustard, garlic powder, onion powder, salt, and black pepper. Adjust seasoning to taste as needed.

Step 7

In a large mixing bowl, combine the cooked macaroni with the cheese sauce. Mix thoroughly so that all the pasta is coated in the sauce.

Step 8

Pour the mac and cheese mixture into the prepared baking dish and spread it evenly.

Step 9

In a small bowl, toss the panko breadcrumbs with olive oil until evenly coated. Sprinkle the breadcrumbs over the mac and cheese to form a crispy topping.

Step 10

Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbly.

Step 11

Remove from the oven and let it cool for 5 minutes before serving. Garnish with fresh parsley if desired.

Nutrition Facts

Serving size	(2445.4g)

Amount per serving	% Daily Value*
Calories	7288.1

Total Fat 445.3g	0%
Saturated Fat 262.4g	0%
Polyunsaturated Fat 2.1g
Cholesterol 1299.4mg	0%
Sodium 10613.6mg	0%
Total Carbohydrate 472.3g	0%
Dietary Fiber 19.6g	0%
Total Sugars 59.8g
Protein 331.4g	0%

Vitamin D 404.2IU	0%
Calcium 7788.7mg	0%
Iron 22.9mg	0%
Potassium 2026.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.5%

Protein: 18.4%

Carbs: 26.2%