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4.5 from 33 votes

Baked Mac and Cheese

Oven Baked Mac and Cheese is an extra rich and cheesy pasta casserole that is baked to perfection with a buttery and crunchy topping.

Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings: 6 1 cup each
Calories: 489 kcal
Course: Side Dish , Main Course , Dinner
Cuisine: American

Ingredients

Baked Mac and Cheese
  • 1 cup chicken broth $0.16
  • 1 cup heavy cream $1.49
  • 1/4 tsp Italian seasoning $0.02
  • 1/4 tsp garlic powder $0.02
  • 1/4 tsp smoked paprika $0.02
  • 1/8 tsp cayenne pepper $0.01
  • 1/4 tsp freshly cracked black pepper $0.02
  • 1/2 tsp salt $0.02
  • 1 cup shredded cheddar cheese $1.24
  • 1 cup shredded Italian cheese blend $1.24
  • 8 oz. macaroni $0.67
Seasoned Breadcrumbs
  • 2 Tbsp butter $0.28
  • 1/2 cup panko breadcrumbs $0.25
  • 1/4 tsp Italian seasoning $0.02
  • 1/4 tsp garlic powder $0.02
  • 1/4 tsp smoked paprika $0.02
  • 1/4 tsp freshly cracked black pepper $0.02
  • 1/4 tsp salt $0.02
  • 1/4 cup shredded cheddar $0.29

Instructions

    Cup of Yum
  1. Preheat the oven to 375ºF. Add the chicken broth, heavy cream, Italian seasoning, garlic powder, cayenne, salt, and pepper to a sauce pot. Bring the mixture to a boil over medium-high heat, whisking occasionally.
  2. Once boiling, turn the heat down to medium and allow the mixture to simmer for 7 minutes, whisking often, to reduce.
  3. Remove the sauce from the heat. In a separate bowl, combine the shredded cheddar cheese and Italian cheese blend. Reserve about 1/4 of the cheese mix to use as a layer in the casserole dish. Add the remaining cheeses to the sauce a handful at a time, whisking it into the sauce until fully melted before adding more. Continue whisking in the cheese until all of it has been added and the sauce is smooth. Set the sauce aside (whisk occasionally to prevent a skin from forming).
  4. Bring a large pot of water to a boil for the macaroni. Once boiling, add the macaroni and boil just until tender (about 7 minutes). Drain the macaroni in a colander.
  5. While the macaroni is boiling, make the breadcrumbs. Melt the butter in a small skillet over medium heat. Once melted, add the Panko, Italian seasoning, garlic powder, smoked paprika, salt, and pepper. Stir and cook for about 3 minutes, or just until the breadcrumbs begin to toast. Remove the breadcrumbs from the heat and allow them to cool slightly.
  6. Stir the drained macaroni into the cheese sauce until well combined. Grease an 8x8-inch baking dish.
  7. Layer half of the macaroni into the baking dish. Sprinkle the reserved shredded cheese mixture over the macaroni. Layer the second half of the macaroni over the cheese.
  8. Combine the cooled breadcrumbs with the remaining 1/4 cup shredded cheddar cheese, then sprinkle over top the macaroni and cheese.
  9. Bake the macaroni and cheese in the preheated oven for about 20 minutes or until the cheese is bubbling up around the edges and the breadcrumbs on top are golden brown. Allow the mac and cheese to cool for about 5 minutes before serving.

Nutrition Information

Serving 1cup Calories 489kcal (24%) Carbohydrates 35g (12%) Protein 17g (34%) Fat 32g (49%) Sodium 705mg (29%) Fiber 2g (8%)

Nutrition Facts

Serving: 61 cup each

Amount Per Serving

Calories 489

% Daily Value*

Serving 1cup
Calories 489kcal 24%
Carbohydrates 35g 12%
Protein 17g 34%
Fat 32g 49%
Sodium 705mg 29%
Fiber 2g 8%

* Percent Daily Values are based on a 2,000 calorie diet.