Irresistible Christmas Baked Mac and Cheese for Warm Memories

This Christmas Baked Mac and Cheese is a creamy, comfort food masterpiece perfect for festive gatherings, enhanced with festive spices and a crispy topping.

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Prep Time 20

Cook Time 25

Cooling Time 10

Total Time 55

Servings: 8 servings

Course: Dinner

Cuisine: American

Calories: 600

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pasta

8 ounces elbow macaroni consider whole grain pasta for added nutrition

For the Cheese Sauce

4 tablespoons unsalted butter olive oil works as a lighter substitute
1/4 cup all-purpose flour swap with gluten-free flour if needed
2 cups whole milk plant-based milk can be used for a dairy-free option
1 cup heavy cream full-fat coconut milk can be a tasty dairy-free alternative
3 cups shredded cheese (Cheddar, Gruyere, Monterey Jack) freshly grated cheese melts beautifully or use vegan cheese for a plant-based twist
1/2 teaspoon ground nutmeg cinnamon can offer a delightful alternative
1/2 teaspoon smoked paprika regular paprika gives a milder taste
to taste salt adjust according to preference, or add garlic powder for extra flavor
to taste pepper adjust according to preference

For the Topping

1 cup panko breadcrumbs use regular breadcrumbs or gluten-free varieties as needed
1/2 cup grated Parmesan cheese nutritional yeast is a great substitute for a dairy-free option
a handful fresh parsley & thyme dried herbs can be a good substitute if fresh isn’t available

Optional Add-ins

1 cup diced ham adds hearty protein and flavor; bacon can also be a delicious option

Equipment

9x13-inch baking dish
Large Saucepan
Pot
Whisk
mixing bowl

Method

Step‑by‑Step Instructions

Preheat your oven to 375°F (190°C) and grease a 9x13 inch baking dish.
In a pot of boiling salted water, cook the elbow macaroni until al dente, about 7-8 minutes. Drain and keep warm.
Melt 4 tablespoons of unsalted butter in a large saucepan over medium heat. Whisk in 1/4 cup of all-purpose flour for 1-2 minutes until golden.
Slowly pour in 2 cups of whole milk and 1 cup of heavy cream, whisking to keep a smooth consistency for 5-7 minutes until thickened.
Remove from heat and stir in 1/2 teaspoon of nutmeg, 1/2 teaspoon of smoked paprika, salt, and pepper. Mix in 3 cups of shredded cheese until melted and creamy.
Fold the drained macaroni into the cheese sauce, adding optional diced ham if desired.
In a separate bowl, combine 1 cup of panko breadcrumbs, 1/2 cup of grated Parmesan, and fresh herbs.
Pour the macaroni mixture into the greased baking dish and sprinkle the breadcrumb mixture on top.
Bake for 20-25 minutes until golden brown and bubbling.
Allow to cool for 5-10 minutes before serving.

Nutrition

Serving: 1plateCalories: 600kcalCarbohydrates: 55gProtein: 25gFat: 30gSaturated Fat: 15gCholesterol: 90mgSodium: 800mgPotassium: 500mgFiber: 2gSugar: 5gVitamin A: 800IUVitamin C: 2mgCalcium: 500mgIron: 2mg

Notes

Use freshly grated cheese for smooth sauce. Chill assembled dish up to 24 hours before baking.

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