Copeland's Restaurant Macaroni and Cheese

Indulge in the rich, comforting flavors of Copeland's Restaurant Macaroni and Cheese, a gourmet twist on the ultimate comfort food. Featuring tender elbow macaroni smothered in a velvety three-cheese béchamel sauce made with sharp cheddar, Monterey Jack, and Parmesan, this recipe is elevated with hints of smoked paprika and cayenne for a subtle kick. A crispy, buttery panko breadcrumb topping adds an irresistible crunch, making each bite a perfect harmony of textures. Ready in just under an hour, this baked mac and cheese is ideal for family dinners, holiday gatherings, or anytime you're craving a decadent, crowd-pleasing side dish. Garnish with fresh parsley for a pop of color and flavor, and enjoy the creamy, cheesy goodness that rivals your favorite restaurant classic.

Nutriscore Rating: 53/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 16 oz Elbow macaroni
• 4 tbsp Unsalted butter
• 0.25 cup All-purpose flour
• 3 cups Whole milk
• 1 cup Heavy cream
• 1 tsp Salt
• 0.5 tsp Ground white pepper
• 0.25 tsp Cayenne pepper
• 0.5 tsp Smoked paprika
• 2 cups Sharp cheddar cheese (shredded)
• 1 cup Monterey Jack cheese (shredded)
• 0.5 cup Parmesan cheese (grated)
• 1 cup Panko breadcrumbs
• 2 tbsp Unsalted butter (melted, for topping)
• 2 tbsp Chopped parsley (optional, for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set it 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 4 tablespoons of unsalted butter over medium heat.

Step 4

Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to form a roux.

Step 5

Gradually whisk in the whole milk and heavy cream, making sure there are no lumps.

Step 6

Cook the mixture over medium heat, stirring frequently, until it thickens enough to coat the back of a spoon (about 5-7 minutes).

Step 7

Season the béchamel sauce with salt, ground white pepper, cayenne pepper, and smoked paprika.

Step 8

Reduce the heat to low and stir in the shredded sharp cheddar, Monterey Jack, and grated Parmesan cheese, a handful at a time, until melted and smooth.

Step 9

Combine the cooked elbow macaroni with the cheese sauce, mixing thoroughly.

Step 10

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

Step 11

In a small bowl, mix the panko breadcrumbs with the melted butter and sprinkle the mixture evenly over the top of the mac and cheese.

Step 12

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

Step 13

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

Nutrition Facts

Serving size	(2055.0g)

Amount per serving	% Daily Value*
Calories	5777.8

Total Fat 326.6g	0%
Saturated Fat 197.9g	0%
Polyunsaturated Fat 0.8g
Cholesterol 950.0mg	0%
Sodium 7038.7mg	0%
Total Carbohydrate 462.9g	0%
Dietary Fiber 19.7g	0%
Total Sugars 55.2g
Protein 229.2g	0%

Vitamin D 394.1IU	0%
Calcium 4668.6mg	0%
Iron 22.2mg	0%
Potassium 1644.0mg	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: 51.5%

Protein: 16.1%

Carbs: 32.4%