Baked Mac and Cheese
User Reviews
5
Baked Mac and Cheese
Description
Baked Mac and Cheese is prepared by cooking macaroni noodles slightly under the package directions to ensure firm pasta that won’t become mushy when baked. The cheese sauce begins with a roux of butter and flour cooked until smooth, then milk and seasonings such as garlic powder, onion powder, salt, black pepper, and ground mustard are added and thickened over heat. Sharp cheddar and mozzarella cheeses melt into this sauce, creating a smooth and flavorful base.
Cooked macaroni is stirred into the cheese sauce, coating the noodles evenly, and the mixture is placed in a cast iron pan or transferred to a baking dish. A topping composed of butter, olive oil, and seasoned panko breadcrumbs is sprinkled across the surface. Baking at 350°F results in a bubbly, golden top with a crisp breadcrumb crust contrasting the creamy mac and cheese beneath.
The recipe notes that increasing pasta quantity may reduce sauciness for those who prefer it thicker. Different cheese varieties such as Colby, Monterey Jack, or Gruyere can be substituted. Grating cheese from blocks rather than using pre-shredded cheese is recommended for melt quality. If a cast iron pan is not available, baking can be done in a buttered casserole.
Ingredients
- 8 oz macaroni noodles see note, dry
- 4 Tablespoons butter
- ¼ cup all-purpose flour
- 3 cups milk whole
- ½ teaspoon salt
- ½ teaspoon black pepper ground
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground mustard
- 2 cups cheddar cheese shredded, sharp
- 1 ½ cup mozzarella cheese shredded
Panko Topping
- 2 Tablespoons butter
- 1 Tablespoon olive oil
- 1 cup panko breadcrumbs seasoned
Instructions
- Preheat oven to 350F (175C)
- Begin cooking your pasta according to package instructions. Do not over-cook, in fact, for best results cook one minute less than indicated time. Once finished, drain, drizzle with a tiny bit of olive oil and toss to coat so the noodles don't stick together while sitting.
- Meanwhile, melt butter in a 10" cast iron pan² over medium heat. Once it has melted, add flour and whisk until smooth and no lumps remain..
- Add milk and spices (salt, pepper, garlic powder, onion powder, and ground mustard), stir well and bring to a boil. You may notice that the milk and butter will separate -- continue to heat, stirring frequently, until the milk is heated and they combine
- Once mixture comes to a boil, reduce heat, bring to a simmer, and stir frequently until mixture is thickened.
- Reduce heat to low and add cheddar and mozzarella cheese. Stir until cheeses are melted and mixture is smooth.
- Add cooked, drained pasta noodles and stir until well coated by the sauce.
- Set aside while you prepare your Panko topping.
Panko Topping
- Combine butter and olive oil in a small saucepan over medium heat. Heat, stirring occasionally, until melted.
- Add panko and stir well until the butter and oil has been mostly absorbed. Continue to stir until panko is lightly toasted and turns a light-medium brown color
- Sprinkle toasted panko evenly over mac and cheese.
- Transfer to oven and bake uncovered on 350F (175C) for 15 minutes.
- Garnish with parsley, if desired, and serve.
Notes
- Using more pasta (up to 12 oz) reduces sauce thickness if a less saucy texture is preferred.
- Cheese substitutions like Colby, Monterey Jack, or Gruyere can be used for flavor variety.
- Grating cheese from a block rather than using pre-shredded cheese helps ensure better melting and texture.
- If no 10" cast iron pan is available, bake in a buttered 9x9 square pan or 1.5-quart baking dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 474 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 474kcal | 24% |
| Carbohydrates | 35g | 12% |
| Protein | 20g | 40% |
| Fat | 28g | 43% |
| Saturated Fat | 16g | 80% |
| Trans Fat | 1g | 50% |
| Cholesterol | 78mg | 26% |
| Sodium | 624mg | 26% |
| Potassium | 255mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 836IU | 17% |
| Vitamin C | 1mg | 1% |
| Calcium | 438mg | 44% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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