Baked Mac and Cheese
This baked mac and cheese features tender macaroni, a rich, creamy sauce and crunchy topping. It's filled with incredible flavor. Because I use high quality cheddar cheese and milk to make the sauce, it’s super cheesy and delicious.
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
- 1 lb macaroni
- 1/2 tbsp olive oil
- 1/2 cup butter
- 1/2 cup flour
- 1 cup whole milk
- 2 cans evaporated milk
- 1 tsp salt
- 1/2 tsp pepper
- 5 cups mild shredded cheddar
- 1 cup herb flavored panko bread crumbs
- 6 tbsp butter melted
Preheat oven to 350 degrees.
Spray a 9x13 baking dish with nonstick spray. Set aside.
In a large pan cook the macaroni according to package directions but cook it 1-2 minutes UNDER. It will continue cooking as it bakes later. Drain the pasta and drizzle the olive oil over it and toss it to keep it from drying out while you prepare the sauce. Set aside.
In the pan you just cooked the pasta in melt the butter over medium-low heat. Once butter is melted add in the flour and whisk for about 3 minutes whisking constantly being careful not to burn the flour.
Pour in the 1 cup of whole milk and whisk until all lumps are gone and mixture is smooth.
Add the 2 cans of evaporated milk, salt and pepper and whisk until mixture is smooth and starts to boil and to thicken.
Stir in 4 cups of the cheese and stir until cheese is melted.
Remove from heat and stir in the cooked macaroni shells.
Pour into the prepared baking dish.
Sprinkle the remaining one cup of shredded cheese over the top of the mac and cheese.
In a small bowl mix together the Panko bread crumbs and melted butter. Sprinkle over the top of the bacon and macaroni and cheese.
Bake for 20-25 minutes until cheese is bubbly and top is golden brown.
Calories: 876kcal | Carbohydrates: 65g | Protein: 34g | Fat: 53g | Saturated Fat: 33g | Cholesterol: 156mg | Sodium: 1071mg | Potassium: 527mg | Fiber: 2g | Sugar: 13g | Vitamin A: 1586IU | Vitamin C: 2mg | Calcium: 806mg | Iron: 2mg