Baked Macaroni and Cheese
User Reviews
4.3
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
8 -10 servings
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Course
Dinner
Baked Macaroni and Cheese
Description
Baked Macaroni and Cheese brings together elbow macaroni cooked just shy of al dente and a smooth cheese sauce made by whisking whole milk, flour, and butter into a velvety base enriched with cream cheese, sharp cheddar, and Parmesan. The addition of stone ground mustard and hot sauce introduces a subtle depth of flavor without overwhelming the dish. Once mixed, the pasta is assembled into a baking dish, topped with the remaining Parmesan and a mix of buttered panko breadcrumbs, which create a crisp topping when baked. The 375°F oven ensures the topping turns golden and crunchy, complementing the creamy noodles beneath. This dish suits a family meal or a comforting side, providing a blend of textures and gentle tang from the cheeses and seasonings.
Ingredients
- 1 pound elbow macaroni
- 5 tablespoons butter salted, Challenge brand
- 4 tablespoons flour
- 3 cups milk whole
- 4 ounces cream cheese Challenge brand
- 8 ounces cheddar cheese shredded, sharp
- 1 cup Parmesan Cheese divided, shredded
- 1 tablespoon mustard stone ground
- 2-3 hot sauce dashes
- salt to taste
- black pepper to taste
For the topping:
- 2 tablespoons butter salted, Challenge brand
- 1 cup panko breadcrumbs
Instructions
- Preheat oven to 375°F. Grease a 13x9-inch baking dish. Set aside.
- Bring a large pot of heavy salted water to a boil and cook for about 7 minutes, or until just shy of al dente. Drain and set aside.
- While the pasta is cooking, melt 5 tablespoons of Challenge Salted Butter in a medium saucepan or Dutch oven over medium heat. Whisk in the flour and cook for 1-2 minutes, whisking constantly. Slowly stream in the milk, continuing to whisk. Once all of the milk is added, cook over medium heat, stirring continuously, until the milk starts to bubble and the mixture is thickened.
- Whisk in the Challenge Cream Cheese until melted. Add in the cheddar cheese and half of the parmesan, one handful at a time, whisking until melted after each addition.
- Add in the mustard, hot sauce, and salt and pepper to taste. Stir the macaroni into the cheese sauce and pour into the greased baking dish. Sprinkle the remaining parmesan cheese over the top.
- In a medium skillet, melt the remaining 2 tablespoons of Challenge Salted Butter over medium heat. Stir in the panko and cook, stirring constantly, for 2-3 minutes or until the panko is lightly golden.
- Sprinkle the toasted panko over the top of the macaroni and cheese. Bake for 25-30 minutes or until the top is golden brown.
User Reviews
Overall Rating
4.3
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