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Creamy Irresistible Steakhouse Mac and Cheese

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A rich and creamy steakhouse-style mac and cheese featuring a blend of sharp cheddar, gouda, and parmesan cheeses with a crunchy breadcrumb topping. Perfect for cozy dinners and crowd-pleasing meals.

Ingredients

Scale
  • 8 oz elbow macaroni (225 g)
  • 4 tablespoons unsalted butter (57 g)
  • 1/4 cup all-purpose flour (30 g)
  • 2 cups whole milk (480 ml)
  • 1 cup heavy cream (240 ml)
  • 2 cups shredded sharp cheddar cheese (225 g)
  • 1 cup shredded gouda cheese (115 g)
  • 1/2 cup grated parmesan cheese (50 g)
  • 1 teaspoon Dijon mustard powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Salt and freshly ground black pepper to taste
  • 1 cup breadcrumbs (100 g), panko recommended
  • 2 tablespoons olive oil (30 ml)

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 oz (225 g) elbow macaroni and cook according to package instructions until al dente, about 7-8 minutes. Drain and set aside.
  2. In a medium saucepan, melt 4 tablespoons (57 g) unsalted butter over medium heat. Whisk in 1/4 cup (30 g) all-purpose flour and cook for about 2 minutes until it forms a smooth paste and turns light golden.
  3. Gradually whisk in 2 cups (480 ml) whole milk and 1 cup (240 ml) heavy cream. Bring to a gentle simmer and cook for 5-7 minutes until thickened to coat the back of a spoon but still pourable.
  4. Remove sauce from heat and stir in 2 cups (225 g) shredded sharp cheddar, 1 cup (115 g) shredded gouda, and 1/2 cup (50 g) grated parmesan until melted and smooth. Add 1 teaspoon Dijon mustard powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, salt, and pepper to taste. Stir to combine.
  5. Add cooked pasta to the cheese sauce and fold gently to coat evenly without breaking the pasta.
  6. In a small bowl, mix 1 cup (100 g) breadcrumbs with 2 tablespoons (30 ml) olive oil until evenly coated.
  7. Transfer the cheesy pasta to an 8×8 inch (20×20 cm) oven-safe baking dish. Sprinkle the breadcrumb mixture evenly over the top.
  8. Bake in a preheated 350°F (175°C) oven for 20-25 minutes until the topping is golden and the sauce is bubbly around the edges.
  9. Let the mac and cheese rest for 5 minutes before serving to allow the sauce to thicken slightly. Serve warm.

Notes

For gluten-free, substitute all-purpose flour with gluten-free blend and use gluten-free pasta and breadcrumbs. To avoid burnt breadcrumbs, tent with foil if browning too fast. Resting the dish after baking helps thicken the sauce and makes serving easier. Shred your own cheese for better melting and flavor.

Nutrition

Keywords: mac and cheese, steakhouse mac and cheese, creamy mac and cheese, cheesy pasta, comfort food, easy dinner, crowd-pleaser

Find it online: https://emacrave.com/creamy-irresistible-steakhouse-mac-and-cheese-recipe-easy-and-perfect/