Baked Mac and Cheese
User Reviews
4.9
Baked Mac and Cheese
Description
Baked Mac and Cheese combines cooked elbow macaroni with a sauce crafted from butter, flour, milk, and cream, seasoned with onion and garlic powders, salt, and pepper. Sharp cheddar and Gruyere cheeses melt into the sauce, creating a rich, velvety coating for the pasta. Once combined, the pasta mixture is set in a baking dish and topped with a mixture of panko breadcrumbs, melted butter, and Parmesan cheese, which crisps up during baking.
The baking process at 350°F allows the topping to turn golden brown and crunchy while the macaroni remains creamy underneath. This combination of textures—the crispy topping with a soft cheese sauce and pasta—is a classic comfort dish. It can be served warm as a main course or hearty side.
Using freshly shredded cheese enhances melting and flavor. Leftovers should be stored in an airtight container in the refrigerator and consumed within five days, reheated gently to maintain creaminess.
Ingredients
For the Mac & Cheese:
- 16 ounces elbow macaroni
- 6 Tablespoons butter unsalted
- 6 Tablespoons all-purpose flour
- 2 cups milk whole
- 1 cup heavy whipping cream
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups cheddar cheese shredded, sharp
- 2 cups gruyere cheese (shredded)
For the Topping:
- 1/2 cup panko bread crumbs
- 2 Tablespoons butter (melted)
- 1/2 cup Parmesan Cheese grated
Instructions
- Preheat the oven to 350 degrees Fahrenheit and spray a 9X13 baking dish with non-stick cooking spray.
- Cook the macaroni 1 minute less than al dente based on the package instructions. Drain and rinse with cold water, set aside.
- Melt the butter in a large deep skillet over medium high heat.
- Whisk in the flour and cook and whisk for 1 minute.
- Slowly whisk in the milk and heavy cream until combined and smooth. Cook and whisk until the mixture comes to a low boil. Then continue to cook for 2 minutes while whisking.
- Stir in the onion powder, garlic powder, salt and pepper. Remove from heat.
- Stir in the shredded cheese, 1 cup at a time, mixing until combined and melted.
- Mix in the cooled pasta until it’s covered in the sauce. Pour into the prepared baking dish.
- In a separate bowl, stir together the topping ingredients. Sprinkle the topping over the top of the pasta.
- Baking for 30 minutes until bubbly and golden brown.
- Remove from the oven, let sit for 5-10 minutes and then it’s ready to serve and enjoy!
Notes
- Shred your own cheese for better melt and flavor rather than using pre-shredded cheese.
- A 3 or 4-quart baking dish can be substituted for the 9x13 inch dish mentioned.
- Store leftovers in an airtight container in the refrigerator; consume within five days for best quality.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 781 kcal
% Daily Value*
| Calories | 781kcal | 39% |
| Carbohydrates | 49g | 16% |
| Protein | 32g | 64% |
| Fat | 50g | 77% |
| Saturated Fat | 30g | 150% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 150mg | 50% |
| Sodium | 970mg | 40% |
| Potassium | 310mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 1617IU | 32% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 806mg | 81% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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