Baked Mac and Cheese
User Reviews
5
Baked Mac and Cheese
Description
This Baked Mac and Cheese starts with elbow macaroni cooked al dente. A roux of butter and flour forms the base for a thickened sauce made creamy by whole milk and half-and-half. Cheddar and gruyere cheeses are melted into the sauce, seasoned with salt, pepper, paprika, garlic powder, and onion powder to enhance flavor complexity.
After combining pasta and cheese sauce, the dish is transferred to a baking dish, topped with melted butter and panko breadcrumbs, then baked at 350°F. The baking step gently melts the cheese through and crisps the breadcrumb topping, adding texture contrast to the creamy pasta.
The recipe can also be served as stovetop mac and cheese by omitting breadcrumbs and baking, for a quicker preparation.
Ingredients
Ingredients:
- 1 lb elbow macaroni
- 4 tablespoons butter unsalted
- 1/4 cup all-purpose flour
- 2 cups milk whole
- 2 cups half-and-half
- 4 cups mild cheddar cheese shredded
- 2 cups gruyere cheese shredded (or gouda)
- 1 teaspoons salt
- 1/2 teaspoon black pepper ground
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon paprika
- 2 Tablespoons butter melted, unsalted
- 1 cup panko bread crumbs for topping
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- Bring a large pot of salted water to a boil. Add the elbow pasta and cook according to package instructions until al dente. Drain and set aside.
- In a large pot or dutch oven, melt 4 tablespoons of butter over medium heat. Add the flour and whisk continuously for 1-2 minutes to form a roux. The mixture should be slightly bubbly and light golden in color.
- Gradually add the whole milk and half & half, whisking constantly to avoid lumps. Continue to cook and whisk until the mixture thickens, about 5-7 minutes. Reduce the heat to low and slowly add the shredded cheeses, one handful at a time, stirring until completely melted and smooth. Season the cheese sauce with salt, pepper, paprika, garlic powder, and onion powder. Stir to combine.
- Combine the cooked pasta with the cheese sauce and stir until the pasta is fully coated with the sauce. Transfer the mac and cheese to the prepared 9x13-inch baking dish, set aside.
- In a small bowl, combine the 2 tablespoons melted butter with the panko breadcrumbs. Sprinkle the panko mixture over top of the mac and cheese in the baking dish.
- Bake the mac and cheese in the preheated oven for 25-30 minutes, or until golden brown and the cheese is bubbling around the edges.
- Remove the mac and cheese from the oven and allow it to cool for a few minutes before serving. Enjoy!
Notes
- This dish can be served as stovetop mac and cheese by omitting breadcrumb topping and baking step.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 534 kcal
% Daily Value*
| Calories | 534kcal | 27% |
| Carbohydrates | 53g | 18% |
| Protein | 20g | 40% |
| Fat | 27g | 42% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 70mg | 23% |
| Sodium | 890mg | 37% |
| Potassium | 243mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 740IU | 15% |
| Vitamin C | 1mg | 1% |
| Calcium | 348mg | 35% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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