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Baked Macaroni and Cheese
4.3 from 234 votes

Baked Macaroni and Cheese

Baked Macaroni and Cheese is a creamy, cheesy pasta casserole combining elbow macaroni with a rich sauce made from whole milk, cream cheese, sharp cheddar, and Parmesan. The sauce is flavored subtly with mustard and a dash of hot sauce, delivering a balanced, savory profile. Topped with buttery panko breadcrumbs and baked to develop a golden crust, this dish yields a creamy interior with a satisfying crunchy topping, making it a hearty comfort food option for dinner or side dishes.

Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Servings: 8 -10 servings
Course: Dinner

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

    Cup of Yum
  1. Preheat oven to 375°F. Grease a 13x9-inch baking dish. Set aside.
  2. 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.
  3. 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. 
  4. 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. 
  5. 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.
  6. 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. 
  7. Sprinkle the toasted panko over the top of the macaroni and cheese. Bake for 25-30 minutes or until the top is golden brown.