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Cheesiest Macaroni and Cheese | Can't Stay Out of the Kitchen | heavenly comfort food that uses 3 #cheeses & topped with #panko bread crumbs. #Macaroni&Cheese #pasta #MeatlessMonday

Cheesiest Macaroni and Cheese

Teresa Ambra
Cheesiest Macaroni and Cheese is the real deal! This fabulous mac & cheese uses 3 cheeses, a little hot sauce to give it zip and panko bread crumbs as a topping. If you salivate for Macaroni and Cheese dishes, you'll love this fantastic recipe. Great comfort food meal for your whole family.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Dish, Pasta
Cuisine American
Servings 8
Calories 724 kcal

Equipment

  • 1 large stock pot with lid to cook pasta
  • 1 8x12" glass baking dish
  • 1 colander
  • 1 medium sauce pan
  • 1 whisk
  • measuring cups
  • measuring spoons
  • 1 microwave
  • 1 microwaveable dish
  • 1 wooden spoon

Ingredients
  

  • 16 oz. dry radiatore macaroni (or elbow macaroni)
  • 1/4 cup unsalted butter (half stick)
  • 1/3 cup UNBLEACHED all-purpose flour
  • 1 1/2 cups heavy whipping cream
  • 1 tsp. sea salt
  • 1/2 tsp. ground black pepper
  • 6-7 drops hot sauce
  • 2/3 cup mozzarella cheese shredded (or substitute Monterey Jack cheese)
  • 1 1/3 cups sharp cheddar cheese shredded
  • 8 oz. block sharp cheddar cheese sliced (or use white cheddar cheese)
  • 1/4 cup unsalted butter melted (half stick) (See note below)
  • 2/3 cup Panko bread crumbs (see note below)
  • 1 tsp. fresh parsley for garnish

Instructions
 

  • Preheat oven to 350°.
  • Grease an 8x12 or large oval glass baking dish.
  • In a large stock pot, boil the pasta according to package instructions.
  • Drain water in colander and return pasta to the stock pot.
  • Meanwhile in a medium-sized saucepan, melt 1/4 cup butter.
  • Whisk in flour and cook 1 minute whisking continuously, until mixture is bubbly.
  • Slowly stir in the cream adding about ¼ cup at a time.
  • Add salt, pepper and hot sauce and stir 1 more minute.
  • Turn heat to low and gradually stir in the mozzarella and shredded cheddar cheese.
  • Stir frequently until the cheese melts completely.
  • Sauce will be very thick.
  • Remove from heat.
  • Stir the drained, cooked macaroni into the cheese sauce.
  • Pour half of the mac and cheese mixture into the prepared baking dish.
  • Layer all of the cheese slices over top of the macaroni.
  • Top remaining half of the mac and cheese over cheese slices.
  • In a microwavable glass, melt remaining 1/4 cup butter in microwave.
  • Stir in the panko crumbs.
  • Sprinkle the bread crumb mixture over top of the mac and cheese.
  • (I used about half of the Panko bread crumb mixture).
  • Bake for 20-25 minutes at 350°, or until mixture is hot and bubbly.

Notes

NOTE: If your cheese sauce is not ready at the same time the pasta is cooked, add 1-2 teaspoons oil so your pasta doesn't stick.)
 
NOTE: I used less than half of the Panko bread crumbs/melted butter mixture to sprinkle on the top of the casserole, and that was more than sufficient.
 
NOTE: Layer ALL of the cheese slices over top of the first layer of macaroni, even if they overlap.
 
Recipe adapted from The Food Charlatan.
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 724kcalCarbohydrates: 53gProtein: 23gFat: 47gSaturated Fat: 28gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.5gCholesterol: 135mgSodium: 680mgPotassium: 240mgFiber: 2gSugar: 3gVitamin A: 1601IUVitamin C: 2mgCalcium: 438mgIron: 1mg
Keyword cheese, macaroni and cheese, main dish, noodles, pasta
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