Baked Mac and Cheese
User Reviews
5
Baked Mac and Cheese
Description
This baked mac and cheese starts with pasta cooked to just under al dente, so it finishes cooking in the sauce without becoming mushy. The cheese sauce is prepared by making a roux with butter and flour cooked until golden to eliminate raw flour taste. Milk and half and half are gradually whisked in to form a smooth base. Sharp cheddar and mozzarella cheeses are added for creaminess and a balanced flavor.
The pasta is combined with most of the cheese sauce, then transferred to a greased baking dish. A topping made of panko breadcrumbs, melted butter, Parmesan cheese, and garlic powder is spread on top for a crispy, flavorful crust. Baking at a moderate temperature melts the cheese through and crisps the topping without drying the dish.
Suitable short pasta shapes with ridges or twists hold the sauce well. The dish can be assembled ahead but is best baked soon after to maintain creaminess. Leftover mac and cheese keeps for a few days in the refrigerator and reheats well with a splash of milk to restore moisture.
Ingredients
Topping
- 1 ½ cups panko bread crumbs
- 4 Tablespoons butter melted
- ½ cup Parmesan Cheese shredded
- 1 teaspoon garlic powder
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Lightly grease a large 3-4 qt baking dish and set aside.
- Cook the pasta according to directions, removing it from heat one minute before the al dente cooking time is done. Drain and place in a large bowl.
- To make cheese sauce combine the shredded sharp cheddar cheese and Mozzarella cheese in a bowl, set aside.
- Put butter in a large saucepan, dutch oven or stock pot. Whisk in flour over medium heat and continue whisking for about 1 minute until bubbly and golden.
- Next, gradually whisk in the milk and half and half until smooth, making sure to continuously whisk the mixture. Continue to whisk until you see bubbles on the surface. Then continue cooking and whisking for another 2 minute. Add salt, pepper and garlic powder and whisk to combine.
- Add two cups of the cheese mixture to the saucepan and whisk until smooth. Add another 1 ½ c. of cheese mixture and continue whisking until creamy and smooth. At this point the cheese sauce should be thick.
- Stir in the cooked pasta and gently stir to combine making sure the pasta is fully coated with the cheese sauce.
- Pour half of the mac and cheese into the prepared baking dish. Top with remaining 1 ½ c. of cheese mixture and then the remaining mac and cheese.
- In a small bowl, combine panko crumbs, Parmesan cheese and melted butter for topping. Sprinkle over the top of the mac and cheese. Place in a preheated oven and bake until bubbly and golden brown, about 30 minutes. Serve immediately.
Notes
- Use short pasta shapes like elbow, penne, cavatappi, rotini, farfalle, or shells for best sauce adherence.
- Reduce pasta boiling time by one minute to keep it al dente after baking.
- Shred your own cheese to avoid anti-clumping agents that can affect sauce texture.
- Cook the roux until golden to eliminate raw flour flavor before adding liquids.
- You can prepare the assembled dish ahead and refrigerate for a few hours before baking, but longer waiting may reduce creaminess.
- Leftover baked mac and cheese keeps 2-3 days in the refrigerator; reheat with a splash of milk to loosen sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 745 kcal
% Daily Value*
| Calories | 745kcal | 37% |
| Carbohydrates | 62g | 21% |
| Protein | 30g | 60% |
| Fat | 42g | 65% |
| Saturated Fat | 24g | 120% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 119mg | 40% |
| Sodium | 913mg | 38% |
| Potassium | 383mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 1251IU | 25% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 657mg | 66% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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