Baked Mac and Cheese
User Reviews
5.0
444 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
15 mins
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Total Time
50 mins
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Servings
8 servings
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Calories
650 kcal
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Course
Side Dish, Main Course
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Cuisine
American
Baked Mac and Cheese
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This baked mac and cheese recipe has extra sauce for the perfect mix! It's all topped with a buttery crumb mixture, and baked until hot and bubbly.
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Ingredients
- 16 ounces elbow macaroni
- 5 tablespoons salted butter
- 5 tablespoons all-purpose flour
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 2 ¾ cups milk
- ½ cup half and half or light cream
- ½ teaspoon dry mustard powder
- ½ teaspoon seasoned salt or to taste
- ¼ teaspoon black pepper or to taste
- 14 ounces sharp cheddar cheese shredded, approximately 3 ½ cups lightly packed
- 1 ½ ounces Parmesan Cheese shredded, approximately ½ cup
Topping
- ¼ cup Panko bread crumbs
- 2 teaspoons butter melted
- 2 ounces sharp cheddar cheese shredded, approximately ½ cup lightly packed
- 2 tablespoons shredded Parmesan cheese
Instructions
- Preheat the oven to 400°F.
- In a small bowl, combine Panko bread crumbs, butter, cheddar cheese, and parmesan cheese and mix well. Set aside.
- Bring a large pot of salted water to a boil. Add the macaroni and cook according to the package directions until al dente. Drain well, run under cold water, and set aside.
- Meanwhile, melt butter in a medium saucepan over medium heat. Stir in flour, onion powder, and garlic powder. Cook for 2 minutes while stirring.
- Gradually add the milk and cream, whisking until smooth after each addition. Continue cooking over medium heat until the mixture comes to a simmer and let simmer for 1 minute.
- Remove the sauce from the heat and add cheddar cheese, parmesan cheese, and seasonings. Whisk until melted and smooth.
- Toss the sauce with the drained pasta and gently spoon it into a 9x13 casserole dish.
- Sprinkle the crumb mixture over top and bake for 20 to 22 minutes or until bubbly and topping is browned. Do not overcook.
Notes
- Cheese: Use 3 ½ cups of cheddar cheese as directed in the recipe, or substitute ½ cup of the cheddar cheese for Gruyère if desired. Pre-shredded cheese works but doesn't melt as smoothly. Remove the sauce from the heat before adding in the cheese.
- Pasta: Cook the pasta just until al dente (firm), as it will cook more as it bakes.
- Baking: If the mac and cheese is overcooked, it won’t be creamy. Cook just until hot, and the topping is browned. Cool for 10 minutes before serving.
- Topping: Adding bread crumbs to the topping is optional, this mac and cheese can be topped with just cheese if you prefer.
- Make Ahead: Prepare this baked Mac and Cheese up to 2 days in advance and keep it in the fridge, with the topping stored separately. Take it out of the fridge 45 minutes before baking. Cover with foil and bake for 20 minutes. Then, remove the foil and stir in up to ½ cup of warm milk or as needed to achieve a creamy texture. Add the topping, and bake uncovered for another 10 to 12 minutes or until browned.
- Leftovers: Keep covered in the fridge for up to 5 days. Add a splash of milk or cream and reheat in the microwave or on the stovetop using low heat.
Nutrition Information
Show Details
Serving
1cup
Calories
650
(33%)
Carbohydrates
57g
(19%)
Protein
28g
(56%)
Fat
34g
(52%)
Saturated Fat
20g
(100%)
Cholesterol
100mg
(33%)
Sodium
630mg
(26%)
Potassium
332mg
(9%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
1135IU
(23%)
Calcium
634mg
(63%)
Iron
1.7mg
(9%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 650 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 650 | 33% |
| Carbohydrates | 57g | 19% |
| Protein | 28g | 56% |
| Fat | 34g | 52% |
| Saturated Fat | 20g | 100% |
| Cholesterol | 100mg | 33% |
| Sodium | 630mg | 26% |
| Potassium | 332mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 1135IU | 23% |
| Calcium | 634mg | 63% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
444 reviews
Excellent
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