Macaroni and Cheese Butcher's Chop House and Bar

Indulge in the ultimate comfort food experience with this decadent Macaroni and Cheese Butcher's Chop House and Bar recipe—a luxurious twist on a timeless classic. This rich and creamy dish combines tender al dente elbow macaroni with a velvety cheese sauce made from sharp cheddar, nutty gruyere, and savory parmesan, all perfectly seasoned with smoked paprika for a subtly bold flavor. Topped with golden, crispy panko breadcrumbs mixed with fresh parsley and olive oil, this baked masterpiece boasts a restaurant-quality crunch that contrasts perfectly with its creamy interior. Ready in under an hour and serving six, this indulgent recipe is a surefire crowd-pleaser for family dinners or special occasions. Whether you're searching for the perfect baked macaroni and cheese recipe or a dish that oozes comfort and elegance, this version is guaranteed to satisfy!

Nutriscore Rating: 56/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 16 ounces elbow macaroni
• 4 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 3 cups whole milk
• 1 cup heavy cream
• 2 cups sharp cheddar cheese, shredded
• 1 cup gruyere cheese, shredded
• 0.5 cup parmesan cheese, grated
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon smoked paprika
• 1 cup panko breadcrumbs
• 2 tablespoons olive oil
• 2 tablespoons fresh parsley, chopped

Directions

Step 1

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

Step 2

In a large saucepan, melt 4 tablespoons of unsalted butter over medium heat. Whisk in the flour to create a roux and cook for 1-2 minutes until lightly golden.

Step 3

Gradually whisk in the whole milk and heavy cream, ensuring there are no lumps. Cook the mixture over medium heat, stirring frequently, until thickened, about 5 minutes.

Step 4

Reduce the heat to low and stir in the sharp cheddar, gruyere, and parmesan cheeses. Mix until smooth and fully melted.

Step 5

Season the cheese sauce with salt, black pepper, and smoked paprika. Stir to combine.

Step 6

Add the cooked macaroni to the cheese sauce and fold to coat the pasta evenly. Transfer the mixture to a greased 9x13-inch baking dish.

Step 7

Preheat the oven to 375°F (190°C).

Step 8

In a small bowl, combine the panko breadcrumbs, olive oil, and chopped parsley. Sprinkle the breadcrumb mixture evenly over the macaroni and cheese in the baking dish.

Step 9

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

Step 10

Remove from the oven and let rest for 5 minutes before serving. Enjoy your decadent Macaroni and Cheese Butcher's Chop House Style!

Nutrition Facts

Serving size	(1934.0g)

Amount per serving	% Daily Value*
Calories	5295.7

Total Fat 297.8g	0%
Saturated Fat 162.0g	0%
Polyunsaturated Fat 3.4g
Cholesterol 811.8mg	0%
Sodium 5311.2mg	0%
Total Carbohydrate 448.9g	0%
Dietary Fiber 19.5g	0%
Total Sugars 55.3g
Protein 187.1g	0%

Vitamin D 394.1IU	0%
Calcium 3638.7mg	0%
Iron 22.6mg	0%
Potassium 1564.9mg	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: 51.3%

Protein: 14.3%

Carbs: 34.4%