Baked Macaroni and Cheese
This macaroni and cheese recipe calls for three different cheese and a delectable pancetta-panko crumble on top. Versatile and delicious, this dish work well with anything from barbecued ribs to prime rib roast. This dish can also be made gluten free. See instructions for more information.Print Pin
Servings: 6 People
- 16 ounces elbow macaroni
- for sauce:
- 3 1/2 cups milk
- 2 tablespoons butter
- 3 tablespoons flour
- 2 1/2 cups sharp cheddar cheese
- 6 ounces cream cheese softened
- 1/4 cup shredded Parmesan cheese
- 1 teaspoon sea salt sub with 1/2 teaspoon regular salt
- 1/4 teaspoon garlic powder
- 1/8 teaspoon nutmeg
- for crumble:
- 1 1/4 cup plain panko bread crumbs
- 1/4 cup melted butter
- 3-6 slices pancetta or thick cut bacon , fried, drained and crumbled
- 1/2 teaspoon dried herb of choice
- Cook elbow noodles according to package directions. In large pot, heat olive oil (or butter), add flour and form into a rue. Cook for 30 seconds, stirring often. Add milk 1/2 cup at a time, and using whisk through. Reduce heat if needed.Add softened cream cheese, mix through and simmer for 1 minute, until melted through.
- Add cheddar, parmesan, salt, nutmeg, and garlic powder. Add a little more milk if needed. Sauce should be thickened, but not overly thick. Remove from heat; add noodles, and turn to coat. Scoop out into a baking dish.
- Preheat oven for 350 degrees F.. Combine crumble ingredients in a small bowl. Sprinkle evenly over noodles.Bake uncovered for 30-35 minutes, until crumble has a golden brown color. Remove from heat, let stand for 10 minutes before serving.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Photo by: igordutina/Depositphotos
Calories: 750kcal | Carbohydrates: 68g | Protein: 31g | Fat: 42g | Saturated Fat: 24g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 1047mg | Potassium: 495mg | Fiber: 3g | Sugar: 11g | Vitamin A: 1330IU | Vitamin C: 1mg | Calcium: 576mg | Iron: 2mg