Icaac Mizrahi's Favorite Macaroni Cheese
Indulge in pure comfort food perfection with "Icaac Mizrahi's Favorite Macaroni Cheese"—a luxuriously creamy twist on the classic recipe. This dish pairs al dente elbow macaroni with a decadent three-cheese blend of sharp cheddar, Gruyère, and Parmesan, all tied together with a silky roux-based sauce enriched by whole milk and heavy cream. A hint of Dijon mustard and paprika adds depth, while a golden, crunchy panko breadcrumb topping takes it to the next level. Baked to bubbly perfection in just 25 minutes, this crowd-pleasing recipe is perfect for cozy family dinners, potlucks, or holiday sides. Garnish with fresh parsley for a pop of color and serve hot for the ultimate cheesy indulgence.
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Ingredients
- 450 grams elbow macaroni
- 60 grams unsalted butter
- 30 grams all-purpose flour
- 720 milliliters whole milk
- 240 milliliters heavy cream
- 250 grams sharp cheddar cheese, shredded
- 150 grams Gruyère cheese, shredded
- 60 grams Parmesan cheese, grated
- 10 grams Dijon mustard
- 2 grams paprika
- 5 grams salt
- 2 grams black pepper
- 100 grams panko breadcrumbs
- 15 milliliters olive oil
- 10 grams chopped fresh parsley (optional)
Directions
Step 1
Preheat your oven to 190°C (375°F) and grease a large baking dish.
Step 2
Cook the elbow macaroni in a large pot of salted boiling water until al dente according to the package instructions. Drain and set aside.
Step 3
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes to create a roux.
Step 4
Gradually whisk in the milk and heavy cream. Continue whisking until the mixture is smooth and begins to thicken, about 4-5 minutes.
Step 5
Lower the heat and stir in the cheddar, Gruyère, and Parmesan cheeses, one handful at a time, until melted and creamy.
Step 6
Add Dijon mustard, paprika, salt, and pepper to the cheese sauce. Stir well to combine.
Step 7
Pour the cheese sauce over the cooked macaroni and mix until fully coated. Transfer the mixture to the prepared baking dish and spread it evenly.
Step 8
In a small bowl, combine the panko breadcrumbs and olive oil. Sprinkle the mixture over the top of the macaroni and cheese.
Step 9
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and crispy.
Step 10
Optionally, garnish with chopped fresh parsley before serving. Serve hot and enjoy!
Nutrition Facts
| Serving size | (2125.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5933.9 |
| Total Fat 330.3g | 0% |
| Saturated Fat 186.5g | 0% |
| Polyunsaturated Fat 2.1g | |
| Cholesterol 950.5mg | 0% |
| Sodium 6948.8mg | 0% |
| Total Carbohydrate 494.0g | 0% |
| Dietary Fiber 22.2g | 0% |
| Total Sugars 59.3g | |
| Protein 236.5g | 0% |
| Vitamin D 412.4IU | 0% |
| Calcium 4885.6mg | 0% |
| Iron 25.7mg | 0% |
| Potassium 1687.8mg | 0% |
Source of Calories