Baked Parmesan Romano Mac and Cheese
If you're looking for a rich, cheesy side dish for a cookout, holiday meal, or family gathering, this baked parmesan romano mac and cheese is hard to beat.
This recipe takes inspiration from the cheeses Thomas Jefferson preferred while adding a few cowboy touches that make it even better.
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Start with a Creamy Cheese Sauce
Cook the elbow macaroni until tender and set aside. Meanwhile, melt butter and stir in flour to create a roux. Cook until lightly golden, then slowly add milk while stirring constantly.
Continue cooking until the sauce thickens and becomes smooth. Season with black pepper, a little salt, and freshly grated nutmeg.
Tip: A small amount of nutmeg adds richness and depth without making the dish taste sweet.
Add the Cheese to the Roux
Stir Parmesan and Romano cheese into the sauce until completely melted. The hard cheeses provide a bold, savory flavor and create an exceptionally creamy texture.
Assemble the Macaroni and Cheese
Tip: The breadcrumb topping adds just enough crunch to balance the creamy cheese sauce underneath.
Fold the cooked macaroni into the cheese sauce until every noodle is coated. Transfer the mixture to a baking dish and top with the reserved cheese and breadcrumbs.
Bake until golden brown and bubbling around the edges.
Tip: Reserve some cheese for the top. It creates a beautiful golden finish when baked.
This baked mac and cheese may be simple, but the combination of Parmesan, Romano, and nutmeg creates a flavor that's anything but ordinary. It's the perfect side dish for backyard barbecues, family reunions, and holiday dinners.
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