5.0 from 6 votes
Duke's Homemade Mac and Cheese
The best homemade mac and cheese recipe just happens to be one of the easiest, too!
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 8 people
Calories: 621 kcal
Course:
Side Dish , Lunch , Dinner
Cuisine:
American
Ingredients
- 8 ounces elbow macaroni, cavatappi pasta, or other short, curly pasta noodles
- 8 ounces (about 2 cups) grated Monterey Jack cheese
- 8 ounces (about 2 cups) grated sharp cheddar cheese
- 1 cup Duke’s mayonnaise, at room temperature
- 1 cup full-fat sour cream, at room temperature
- ¾ cup panko breadcrumbs
- 2 tablespoons salted butter, melted
- Pinch of garlic powder
- Optional garnish: chopped fresh parsley; dash of paprika
Instructions
- Preheat oven to 350°F. Grease a 2-quart baking dish; set aside. Cook pasta in a large pot of well-salted boiling water according to package directions for al dente. The pasta should still be a little bit firm, since it will continue to cook in the oven. Drain the pasta, then return to the pot.
- Stir in the Monterey Jack cheese, cheddar cheese, mayonnaise, and sour cream. Mix until completely combined. Transfer the pasta mixture to the prepared baking dish.
- In a small bowl, stir together the breadcrumbs, melted butter, and garlic powder. Sprinkle the buttered breadcrumbs on top of the pasta.
- Bake, uncovered, for 15-20 minutes, or until the filling is hot and bubbly and the topping is lightly browned. If the bread crumb topping isn’t as crispy and golden brown as you’d like by the time the filling is hot, just place the dish under the broiler for a minute or two.
- Garnish with chopped fresh herbs or a dash of paprika, if desired. Serve immediately.
Cup of Yum
Notes
- Make Ahead: To prep the easy mac and cheese ahead of time, assemble the dish as instructed, but do not bake. Cover with foil and refrigerate for 1-2 days. When ready to bake, allow the dish to come to room temperature on the counter for at least 30-60 minutes. Remove the cover and bake at 350°F for 15-20 minutes, or until heated through and bubbly.
- Recipe adapted from Duke's mayo.
Nutrition Information
Serving
1/8 of the recipe
Calories
621kcal
(31%)
Carbohydrates
28g
(9%)
Protein
19g
(38%)
Fat
48g
(74%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
14g
Monounsaturated Fat
11g
Trans Fat
1g
Cholesterol
90mg
(30%)
Sodium
608mg
(25%)
Potassium
161mg
(5%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
787IU
(16%)
Vitamin C
1mg
(1%)
Calcium
460mg
(46%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 621
% Daily Value*
| Serving | 1/8 of the recipe | |
| Calories | 621kcal | 31% |
| Carbohydrates | 28g | 9% |
| Protein | 19g | 38% |
| Fat | 48g | 74% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 14g | 82% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 90mg | 30% |
| Sodium | 608mg | 25% |
| Potassium | 161mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 787IU | 16% |
| Vitamin C | 1mg | 1% |
| Calcium | 460mg | 46% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.