4.9 from 234 votes
Baked Mac and Cheese
Baked Mac and Cheese combines elbow pasta with a creamy cheese sauce made from evaporated milk, butter, flour, and two types of cheese: cheddar and Parmesan. The sauce is flavoured with paprika and onion powder before the pasta is mixed in. The dish is baked until bubbly and golden, then garnished with fresh chives. It is portioned into small ramekins for baking and serving.
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings:
5
- 6 servings
Course:
Main Course
Cuisine:
American
Ingredients
- 8 ounces elbow pasta
- 3 tablespoons butter unsalted
- 3 tablespoons all-purpose flour
- 1 teaspoon paprika
- ½ teaspoon onion powder
- 2 (12-ounce) cans evaporated milk
- 12 ounces cheddar cheese about 3 cups, divided, shredded, extra-sharp
- ¼ cup Parmesan Cheese freshly grated
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 2 tablespoons chives chopped fresh
Instructions
- Preheat oven to 400 degrees F.
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
- Melt butter in a large skillet over medium high heat. Whisk in flour, paprika and onion powder until lightly browned, about 1 minute.
- Gradually whisk in evaporated milk until slightly thickened, about 4-5 minutes.
- Remove from heat. Stir in 2 cups cheddar cheese and Parmesan. Stir in pasta; season with salt and pepper, to taste.
- Divide pasta mixture into 5 (10-ounce) or 6 (8-ounce) ramekins or ovenproof bowls.* Place onto a baking sheet; sprinkle with remaining 1 cup cheddar cheese.
- Place into oven and bake until golden brown, about 20-25 minutes.
- Serve immediately, garnished with chives, if desired.
Cup of Yum
Notes
- Substituting milk is not recommended as the sauce may separate during baking.
- If you lack ramekins or ovenproof bowls, use a 2-quart baking dish as an alternative.