Velvet Three Cheese Southern Macaroni Royale
A gourmet baked macaroni and cheese featuring a silky homemade cheese sauce, perfectly cooked pasta, and a golden crispy topping. Inspired by classic Southern comfort food, this elevated version combines sharp cheddar, creamy Gruyère, and Parmesan for a rich, luxurious dish with unforgettable depth and texture.
Velvet Three Cheese Southern Macaroni Royale
shopping_basketIngredients
- Elbow Macaroni1 lb (450g)
- Unsalted Butter6 tbsp
- All-Purpose Flour1/4 cup
- Whole Milk3 cups
- Heavy Cream1 cup
- Sharp Cheddar Cheese3 cups, freshly grated
- Gruyère Cheese1 cup, freshly grated
- Parmesan Cheese1/2 cup, finely grated
- Cream Cheese4 oz, softened
- Dijon Mustard1 tbsp
- Garlic Powder1 tsp
- Smoked Paprika1/2 tsp
- Black Pepper1 tsp, freshly ground
- Saltto taste
- Panko Breadcrumbs1 cup
- Olive Oil1 tbsp
- Fresh Parsley2 tbsp, chopped for garnish
Nutrition Per Serving
Calories
540
Protein
24g
Fat
34g
Carbs
38g
restaurantInstructions
Prepare the Pasta
Bring a large pot of salted water to a boil. Cook the macaroni for 1 to 2 minutes less than the package instructions until slightly under al dente. Drain and set aside.
Slightly undercooking the pasta prevents mushiness because it continues cooking in the oven while absorbing the cheese sauce.
Make the Roux
In a large saucepan, melt butter over medium heat. Add flour and whisk continuously for 1 to 2 minutes until the mixture becomes smooth and lightly golden. This butter-flour mixture creates the foundation for a creamy, stable cheese sauce.
Create the Cream Sauce
Slowly pour in the milk and heavy cream while whisking constantly to prevent lumps. Continue cooking for 5 to 7 minutes until the sauce thickens enough to coat the back of a spoon. Add cream cheese and whisk until completely melted.
Adding dairy gradually while whisking creates a smoother sauce with a luxurious texture.
Season the Sauce
Stir in Dijon mustard, garlic powder, smoked paprika, salt, and black pepper. These ingredients enhance the cheese flavor without overpowering the creamy sauce. Reduce the heat to low before adding cheese.
Melt the Cheese
Gradually add cheddar, Gruyère, and Parmesan cheese while stirring until completely melted and smooth. Avoid high heat after adding cheese because excessive heat can cause the sauce to become grainy.
Combine Pasta and Sauce
Add the cooked macaroni into the cheese sauce and stir gently until every piece is generously coated. Taste and adjust seasoning if needed.
Prepare the Topping
Combine panko breadcrumbs with olive oil and a small pinch of Parmesan cheese. This creates a golden, crunchy topping that contrasts beautifully with the creamy macaroni.
Toasting the breadcrumbs slightly before baking adds an extra layer of nutty flavor.
Bake Until Golden
Preheat oven to 375°F (190°C). Transfer the macaroni and cheese into a greased baking dish. Sprinkle the breadcrumb mixture evenly over the top. Bake uncovered for 20 to 25 minutes until bubbling and golden brown.
Rest and Serve
Allow the macaroni and cheese to rest for 5 to 10 minutes before serving. Garnish with fresh parsley and extra Parmesan if desired. Serve as a comforting main dish or a side alongside barbecue, roasted meats, or vegetables.
Letting it rest briefly helps the cheese sauce thicken slightly while keeping every bite creamy.
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