parmesan mac and cheese recipe

Written ByJenny Smyth Posted on
parmesan mac and cheese recipe
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The Best parmesan mac and cheese recipe

I’m so excited to share with you my favorite parmesan mac and cheese recipe that’s been a staple in our household for years. This classic comfort food dish is a crowd-pleaser, and for good reason – it’s creamy, cheesy, and oh-so-easy to make. As a busy mom of three, I appreciate how quickly this recipe comes together, and my kids love helping me in the kitchen to mix the pasta, cheese, and seasonings.

The best part? It’s a great way to get some veggies in (hello, hidden steamed broccoli!) while still enjoying a comforting, indulgent meal.

I first discovered this recipe when I was looking for a healthier alternative to traditional mac and cheese. By using whole-wheat pasta and a blend of cheddar and parmesan cheese, I felt like I was making a slightly better choice for my family. And let’s be real – who doesn’t love a good excuse to get creative with their cooking?

Over the years, I’ve tweaked this recipe to suit our tastes and dietary needs. My husband loves the addition of crispy bacon bits on top (don’t tell the kids!) , while my oldest son insists on using an extra sprinkle of parmesan for an added kick.

It’s amazing how something so simple can bring us all together around the dinner table.

Parmesan Mac and Cheese

Parmesan Mac and Cheese

4.8 from 1194 votes

This creamy baked mac and cheese features a rich parmesan sauce coating tender pasta. It is a comforting side dish or main course that comes together quickly with simple ingredients.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Pasta

1 pound elbow macaroni
1 tablespoon salt

For the Cheese Sauce

4 tablespoons unsalted butter
1/4 cup all-purpose flour
3 cups whole milk
1 cup heavy cream
1 teaspoon Dijon mustard
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon black pepper
2 cups freshly grated parmesan cheese
1 cup shredded sharp cheddar cheese

For the Topping

1/2 cup panko breadcrumbs
2 tablespoons melted butter
1/4 cup grated parmesan cheese

👨‍🍳Directions

1Bring a large pot of water to a rolling boil over high heat.
2Add 1 tablespoon salt and the elbow macaroni, then cook until al dente, about 7 to 8 minutes.
3Drain the pasta in a colander and set aside.
4Preheat your oven to 375°F.
5In a medium saucepan over medium heat, melt 4 tablespoons of butter.
6Once the butter is fully melted and bubbling, whisk in the flour and cook for 1 minute, stirring constantly to form a smooth paste.
7Slowly pour in the milk and heavy cream while whisking continuously to prevent lumps.
8Continue to cook over medium heat, whisking often, until the sauce thickens enough to coat the back of a spoon, about 5 to 7 minutes.
9Remove the saucepan from the heat and stir in the Dijon mustard, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
10Add the 2 cups of grated parmesan and the shredded cheddar, stirring until the cheese is fully melted and the sauce is smooth.
11Add the cooked macaroni to the cheese sauce and stir until every piece is evenly coated.
12Transfer the mixture to a 9×13 inch baking dish and spread it into an even layer.
13In a small bowl, combine the panko breadcrumbs, 2 tablespoons of melted butter, and 1/4 cup of grated parmesan.
14Sprinkle this topping evenly over the macaroni and cheese.
15Bake in the preheated oven for 20 to 25 minutes, until the sauce is bubbling around the edges and the topping is golden brown.
16Let the dish rest for 5 minutes before serving.

🔧Equipment

Large pot
Colander
Medium saucepan
Whisk
9×13 inch baking dish
Mixing bowl

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 24g💛Saturated Fat: 14g❤️Cholesterol: 70mg🧂Sodium: 780mg🌾Total Carbs: 38g🥦Dietary Fiber: 1g🍬Sugars: 6g🥩Protein: 20g

📝Notes

For a richer flavor, use freshly grated parmesan instead of pre-shredded. You can add cooked bacon or steamed broccoli for extra texture and taste.

Watch Video Of How Parmesan Mac and Cheese Works

This parmesan mac and cheese recipe is always a hit at family gatherings and potlucks – it’s easy to transport and reheat without losing its creamy texture. To store leftovers, let them cool completely before transferring them to an airtight container in the fridge.

Reheat individual portions in the microwave or oven until hot and bubbly. For added fun, try making mini portions in ramekins or muffin tin cups – perfect for little hands (and big appetites!)

❓ Frequently Asked Questions About Parmesan Mac and Cheese

Q: What type of pasta is best for this recipe?

I recommend using a high-quality macaroni or elbow macaroni for this recipe. Avoid using too thin or too thick pasta shapes, as they may not hold up well to the cheesy sauce.

Q: Can I use different types of cheese?

While cheddar and parmesan are the classic combination for this recipe, feel free to experiment with other cheeses like mozzarella, provolone, or even goat cheese! Just keep in mind that stronger cheeses may require less overall cheese.

Q: Do I have to use bacon bits?

Nope! Feel free to skip them altogether or substitute with diced ham or cooked chicken for added protein.

Q: Can I make this recipe ahead of time?

Sure thing! Prepare the pasta mixture up until adding the cheese sauce, then refrigerate or freeze until ready to bake. Simply thaw overnight in the fridge before baking as instructed.

Q: Is it okay if my family has dairy allergies?

Unfortunately not – this recipe relies heavily on dairy products (cheese, butter). Consider substituting with dairy-free alternatives like vegan cheese shreds or non-dairy milk if you need to accommodate dietary restrictions.

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