Custard Style Macaroni and Cheese

Indulge in the ultimate comfort food experience with this luscious Custard Style Macaroni and Cheese recipe. Unlike traditional mac and cheese, this dish features a rich, velvety custard base made with whole milk, heavy cream, and eggs, ensuring a creamy texture that perfectly coats every bite of tender elbow macaroni. Layers of sharp cheddar and Parmesan cheese deliver bold, savory flavors, while a hint of Dijon mustard and paprika adds a subtle tang and warmth. Topped with buttery, golden panko breadcrumbs, this baked classic strikes the perfect balance of crispy and creamy. Ideal for family dinners, holiday gatherings, or indulgent weeknight meals, this custard-style twist will elevate your mac and cheese game to a whole new level.

Nutriscore Rating: 50/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 8 ounces elbow macaroni
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 3 units large eggs
• 3 cups sharp cheddar cheese, shredded
• 1 cup Parmesan cheese, grated
• 1 teaspoon Dijon mustard
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 teaspoon paprika
• 1 cup panko breadcrumbs
• 2 tablespoons unsalted butter, melted

Directions

Step 1

Preheat your oven to 350°F (175°C) and grease a 9x13 baking dish with butter or non-stick spray.

Step 2

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

Step 3

In a medium saucepan over medium heat, melt 2 tablespoons of butter. Stir in the flour and cook for 1-2 minutes, stirring constantly, until the mixture is smooth and bubbling.

Step 4

Gradually whisk in the milk and heavy cream, ensuring there are no lumps. Cook the mixture, stirring frequently, until it begins to thicken, about 5-7 minutes.

Step 5

In a small bowl, whisk together the eggs. Slowly temper the eggs by adding a small ladle of the hot milk mixture to the eggs while whisking vigorously. Then, whisk the egg mixture back into the saucepan.

Step 6

Remove the saucepan from the heat and stir in 2 1/2 cups of shredded sharp cheddar cheese and 3/4 cup of grated Parmesan cheese. Add the Dijon mustard, salt, black pepper, and paprika, stirring until the cheese is completely melted and the sauce is smooth.

Step 7

Combine the cooked macaroni with the cheese custard mixture, ensuring the pasta is well-coated.

Step 8

Pour the macaroni and cheese mixture into the prepared baking dish and spread it out evenly. Sprinkle the remaining 1/2 cup of cheddar cheese and 1/4 cup of Parmesan cheese over the top.

Step 9

In a small bowl, mix the panko breadcrumbs with the melted butter. Sprinkle the breadcrumb mixture evenly over the top of the cheese.

Step 10

Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the custard is set.

Step 11

Allow the dish to cool for 5-10 minutes before serving. Enjoy your creamy, custard-style macaroni and cheese!

Nutrition Facts

Serving size	(1654.9g)

Amount per serving	% Daily Value*
Calories	4512.2

Total Fat 296.8g	0%
Saturated Fat 178.2g	0%
Polyunsaturated Fat 0.5g
Cholesterol 1420.6mg	0%
Sodium 6816.1mg	0%
Total Carbohydrate 263.5g	0%
Dietary Fiber 10.8g	0%
Total Sugars 35.3g
Protein 191.7g	0%

Vitamin D 406.7IU	0%
Calcium 4002.5mg	0%
Iron 16.8mg	0%
Potassium 1354.7mg	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: 59.5%

Protein: 17.1%

Carbs: 23.5%