Jim and Linda's Macaroni and Cheese

Creamy, comforting, and irresistibly cheesy, Jim and Linda's Macaroni and Cheese is the ultimate baked pasta dish that will elevate your family dinners or potluck game. This indulgent recipe combines tender elbow macaroni with a luscious three-cheese blend of sharp cheddar, Gruyère, and Parmesan, all enveloped in a rich, velvety sauce made from whole milk, heavy cream, and a touch of ground mustard and paprika for added depth of flavor. A golden, buttery panko breadcrumb topping provides the perfect crispy contrast to the creamy base, making each bite an irresistible balance of textures. Ready in just 50 minutes and perfect for serving six, this classic comfort dish is ideal for holidays, weeknight dinners, or any time you're craving the best homemade macaroni and cheese. Whether you're a cheese lover or seeking the ultimate baked casserole, this recipe delivers pure decadence!

Nutriscore Rating: 52/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

Ingredients

• 16 oz elbow macaroni
• 4 tbsp unsalted butter
• 4 tbsp all-purpose flour
• 3 cups whole milk
• 1 cup heavy cream
• 3 cups sharp cheddar cheese, shredded
• 1.5 cups Gruyère cheese, shredded
• 0.5 cup Parmesan cheese, grated
• 1 tsp salt
• 0.5 tsp ground black pepper
• 0.5 tsp ground mustard
• 0.25 tsp paprika
• 1 cup panko breadcrumbs
• 2 tbsp unsalted butter (for topping)

Directions

Step 1

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set it aside.

Step 2

Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente, according to package instructions. Drain and set aside.

Step 3

In a large saucepan, melt 4 tablespoons of butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.

Step 4

Gradually add the milk and heavy cream to the roux, whisking continuously to prevent lumps. Cook for 3-5 minutes until the mixture thickens and is smooth.

Step 5

Stir in the salt, black pepper, ground mustard, and paprika. Reduce the heat to low.

Step 6

Slowly add the shredded cheddar, Gruyère, and Parmesan cheeses, one handful at a time, stirring until each addition is fully melted and incorporated.

Step 7

Add the cooked macaroni to the cheese sauce, stirring gently to coat the pasta evenly.

Step 8

Pour the macaroni and cheese mixture into the prepared baking dish, spreading it evenly.

Step 9

In a small bowl, combine the panko breadcrumbs and 2 tablespoons of melted butter. Sprinkle the breadcrumb mixture evenly over the top of the macaroni and cheese.

Step 10

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

Step 11

Remove from the oven and let the macaroni and cheese cool for 5 minutes before serving.

Nutrition Facts

Serving size	(2142.8g)

Amount per serving	% Daily Value*
Calories	6091.3

Total Fat 358.8g	0%
Saturated Fat 214.3g	0%
Polyunsaturated Fat 0.8g
Cholesterol 1093.8mg	0%
Sodium 7110.1mg	0%
Total Carbohydrate 458.1g	0%
Dietary Fiber 19.3g	0%
Total Sugars 55.1g
Protein 247.9g	0%

Vitamin D 444.1IU	0%
Calcium 5407.2mg	0%
Iron 23.2mg	0%
Potassium 1656.9mg	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: 53.3%

Protein: 16.4%

Carbs: 30.3%