5 from 21 votes
Baked Mac and Cheese
Baked Mac and Cheese combines elbow macaroni with a creamy sauce of cheddar and gruyere cheeses, thickened with a buttery roux and milk mixture, then topped with crispy panko breadcrumbs. The casserole is baked until bubbly with a golden crust, offering a rich cheesy texture with crispy topping. It’s a comforting dish that works well as a satisfying main or side.
Prep Time
14 mins
Cook Time
45 mins
Total Time
59 mins
Servings:
8
servings
Calories:
534 kcal
Course:
Dinner
Cuisine:
American
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!
Cup of Yum
Notes
- This dish can be served as stovetop mac and cheese by omitting breadcrumb topping and baking step.
Nutrition Information
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%)
Nutrition Facts
Serving: 8 servings
Amount Per Serving
Calories 534
% 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.