Homemade Mac and Cheese
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy baked mac and cheese with a blend of cheddar and pecorino cheeses topped with crispy breadcrumbs. Insanely cheesy and comforting, it works as a vegetarian main or as an indulgent side dish.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 cups coarse bread crumbs*
- 2 tablespoons extra-virgin olive oil (plus more for drizzling)
- ¼ cup grated pecorino cheese
- 1 pound elbow macaroni noodles
- 4 tablespoons unsalted butter (plus more for the pan)
- ¼ cup all-purpose flour
- 4 cups whole milk
- 1 garlic clove (grated)
- 1 teaspoon Dijon mustard
- ½ teaspoon smoked paprika
- ½ teaspoon sea salt
- 10 ounces sharp cheddar cheese (grated (about 4 cups))
- 10 ounces Gruyère cheese (grated (about 4 cups))
- Freshly ground black pepper
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 45m
- Sodium
- 618mg
- Total sugar
- 19g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 376mg
- Calcium
- 582mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 618MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.