Description
Ghoul-gheroni and Cheese is a hauntingly rich baked mac and cheese with a triple-cheese blend, velvety roux-based sauce, and golden panko topping. Decadent, spooky, and unforgettable comfort food.
Ingredients
1 lb elbow macaroni
1/2 cup unsalted butter
1/2 cup all-purpose flour
4 cups whole milk, warmed
2 cups sharp cheddar cheese, shredded
2 cups gruyère cheese, shredded
1 cup parmesan cheese, grated
1 tsp paprika
1/2 tsp garlic powder
1 cup panko breadcrumbs
Salt and black pepper, to taste
Instructions
1. Preheat oven to 375°F (190°C) and butter a 9×13 baking dish.
2. Cook macaroni until al dente, then drain and set aside.
3. In a large pot, melt butter over medium heat. Whisk in flour and cook 1 minute to form a roux.
4. Slowly whisk in warm milk until smooth and thickened.
5. Remove from heat. Stir in cheddar, gruyère, and most of the parmesan until melted. Season with paprika, garlic powder, salt, and pepper.
6. Stir pasta into the cheese sauce and pour mixture into baking dish.
7. Mix panko with remaining parmesan. Sprinkle evenly over the top.
8. Bake 25–30 minutes, until golden and bubbly. Let rest 5 minutes before serving.
Notes
Use freshly shredded cheese for the smoothest sauce.
Do not overcook pasta—aim for al dente to avoid mushy texture.
Warm your milk before adding to the roux to prevent lumps.
Store leftovers in the fridge up to 4 days. Reheat in the oven at 350°F to keep topping crispy.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 520
- Sugar: 6 g
- Sodium: 590 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 85 mg