Baked Mac and Cheese
User Reviews
5
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Prep Time
15 mins
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Cook Time
40 mins
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Total Time
55 mins
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Servings
4 servings
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Calories
751 kcal
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Course
Side Dish, Main Course
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Cuisine
American
Baked Mac and Cheese
Description
This Baked Mac and Cheese recipe uses elbow macaroni cooked just until al dente to maintain some bite after baking. Bacon cooked to crispness is folded into a cheese sauce made from a roux of butter and flour with milk and half-and-half, enriched with cornstarch to help thicken the mixture. Sharp cheddar and Parmesan add depth and richness to the sauce, which is seasoned with Dijon mustard, chicken bouillon paste, onion and garlic powders, parsley flakes, salt, and pepper.
The mac and cheese is assembled in a baking dish and topped with a mixture of panko breadcrumbs, melted butter, and olive oil for a crunchy, golden crust. Baking creates a creamy interior contrasted by the crisp topping and smoky bacon bits. This dish is satisfying as a comforting main or hearty side.
Freshly shredding cheese is recommended to ensure smooth melting and better flavor. This casserole can be prepared ahead or frozen before baking, making it convenient for meal planning or entertaining.
Ingredients
- 1/2 pound elbow macaroni (about 1 1/2 cups)
- 6 lices Bacon
- 2 Tablespoon butter
- 2 Tablespoons all-purpose flour
- 1 1/2 cups milk
- 3/4 cup half and half
- 1 1/2 teaspoons cornstarch
- 1/2 teaspoons Dijon mustard
- 1 1/2 teaspoons chicken bouillon paste , or bouillon powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried parsley flakes
- 1/2 teaspoon salt , or more to taste
- 1/4 teaspoon black pepper or more to taste, ground
- 2 cups cheddar cheese freshly grated, sharp
- 1/2 cup Parmesan Cheese freshly grated
Breadcrumb topping:
- 1/2 cup panko breadcrumbs , or regular breadcrumbs
- 1 Tablespoon butter , melted
- 1/2 Tablespoon olive oil
Instructions
- Boil pasta according to package instructions, just until al dente. Don’t overcook! Strain (don't rinse) and set aside.
- Shred cheese and set aside to allow to come to room temperature.
- Preheat oven to 350 degrees F. Lightly grease a 8x8 baking dish.
- Cook bacon in a large skillet over medium heat until crispy, about 5-7 minutes. Remove bacon to a plate lined with paper towels. Remove some, but not all of the grease from the pan and chop/crumble into pieces.
- Make Cheese Sauce: Add 1 tablespoon butter to the pan and then whisk in flour. Cook, stirring, for 2 minutes. Reduce heat to low and gradually whisk in milk. Add the cornstarch to the half and half and whisk until smooth. Gradually add it to skillet followed by mustard, chicken bullion, onion powder, garlic, powder, parsley, salt and pepper. Cook sauce, stirring well, for a few more minutes, just until it begins to slightly thicken. Remove from heat and stir in shredded cheddar cheese. Taste and add additional seasonings, if needed.
- Add bacon (reserve a handful to top at the end), and cooked pasta and toss to evenly coat in sauce. Pour mixture into 8x8’’ baking dish. Sprinkle parmesan cheese on top.
- Breadcrumb topping: Add panko, melted butter and olive oil to a skillet (or the saucepan used to cook the pasta). Cook over medium-high heat, stirring constantly, until the crumbs are golden brown. Evenly sprinkle over the mac cheese. Add remaining bacon crumbles on top.
- Bake 15-20 minutes or until bubbly. Serve warm.
Notes
- Freshly shred cheeses for better melt and flavor; avoid pre-shredded varieties that contain preservatives.
- Use good melting cheeses like gruyere, gouda, Monterey jack, havarti, or muenster for variations.
- Make ahead by preparing sauce and noodles separately; store in fridge 1-2 days before baking.
- Freeze the fully assembled dish (unbaked) for 2-3 months; thaw overnight in the refrigerator before baking until bubbly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 751 kcal
% Daily Value*
| Calories | 751kcal | 38% |
| Carbohydrates | 61g | 20% |
| Protein | 31g | 62% |
| Fat | 43g | 66% |
| Saturated Fat | 24g | 120% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 117mg | 39% |
| Sodium | 1284mg | 54% |
| Potassium | 422mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 1247IU | 25% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 703mg | 70% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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