Macaroni and Cheese J Alexander's Version

Indulge in irresistible comfort with this elevated twist on a classic—Macaroni and Cheese J. Alexander's Version. This gourmet recipe combines a medley of cheeses, including sharp cheddar, fontina, Parmesan, and Gruyère, for a rich and creamy sauce that blankets tender elbow macaroni. A touch of ground mustard adds a subtle depth of flavor, while a golden, crunchy panko breadcrumb topping—crisped to perfection in the oven—creates the ultimate textural contrast. Ready in under an hour, this baked mac and cheese is perfect for weeknight dinners or special gatherings. Garnish with fresh parsley for a pop of color, and watch as this dish becomes the star of your table. Keywords: baked mac and cheese, gourmet macaroni and cheese, cheesy pasta recipe, breadcrumb topping, creamy mac and cheese.

Nutriscore Rating: 53/100

Prep Time:20 mins

Cook Time:25 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 Fontina cheese, shredded
• 0.5 cup Parmesan cheese, grated
• 1 cup Gruyère cheese, shredded
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 teaspoon Ground mustard
• 1 cup Panko breadcrumbs
• 2 tablespoons Olive oil
• 2 tablespoons Fresh parsley, chopped (optional)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Bring a large pot of salted water to a boil. Cook the elbow macaroni according to the package instructions, aiming for al dente texture. 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, stirring constantly, to form a roux.

Step 4

Gradually whisk in the whole milk and heavy cream, ensuring no lumps form. Cook the mixture, stirring frequently, until it thickens and starts to bubble, about 4–5 minutes.

Step 5

Lower the heat and stir in the sharp cheddar, fontina, Parmesan, and Gruyère cheeses, one handful at a time, until completely melted and smooth.

Step 6

Season the cheese sauce with salt, black pepper, and ground mustard. Taste and adjust the seasoning if needed.

Step 7

Combine the cooked macaroni and cheese sauce in a large mixing bowl, stirring well to ensure every piece of pasta is coated.

Step 8

Transfer the macaroni and cheese mixture to a greased 9x13-inch baking dish, spreading it out evenly.

Step 9

In a small bowl, mix the panko breadcrumbs with olive oil until evenly coated. Sprinkle the breadcrumb mixture over the macaroni and cheese.

Step 10

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

Step 11

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

Step 12

Garnish with freshly chopped parsley if desired, and serve warm.

Nutrition Facts

Serving size	(2082.5g)

Amount per serving	% Daily Value*
Calories	5892.2

Total Fat 345.7g	0%
Saturated Fat 194.0g	0%
Polyunsaturated Fat 3.4g
Cholesterol 951.8mg	0%
Sodium 6786.8mg	0%
Total Carbohydrate 452.0g	0%
Dietary Fiber 19.0g	0%
Total Sugars 55.1g
Protein 230.9g	0%

Vitamin D 418.1IU	0%
Calcium 4863.9mg	0%
Iron 22.5mg	0%
Potassium 1576.0mg	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: 53.2%

Protein: 15.8%

Carbs: 30.9%