PREP TIME: 20 MINS | COOK TIME: 20 MINS | TOTAL TIME: 40 MINS | SERVINGS: 10
Impress your family with this homemade dinner with tender noodles and delicious sauce topped with breadcrumbs. A wonderful Baked Mac and Cheese that you can easily make from scratch using simple ingredients!
Ingredients
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Mac and Cheese:
4 tbsp butter
½ tbsp olive oil
2 ½ c. large elbow macaroni
1 tbsp flour
24 oz. evaporated milk (12-oz. cans)
2 c. whole milk
2 ½ c. white sharp cheddar cheese shredded
2 ½ c. mild cheddar cheese shredded (freshly grated if possible)
1 ½ tsp salt
1 tsp pepper
Topping:
1 c. herb panko bread crumbs
4 tbsp butter melted
How to make Baked Mac and Cheese
Step 1: Prepare the oven. Preheat it to 350 degrees F. Using a nonstick spray, grease a 9 x 13-inch baking dish. Set aside,
Step 2: Following the package directions, cook the macaroni in a large pot for under a minute or two. When done, drain and drizzle the pasta with olive oil. Toss to coat. This will prevent the macaroni from drying out.
Step 3: Add the butter to the same pot where you cooked the pasta. Allow it to melt over medium-low heat. Once the butter has melted, whisk in the flour for about a minute or so.
Step 4: Add 2 cups of whole milk to the pot and stir for another minute until the lumps are gone, and the mixture is smooth.
Step 5: Add 2 cans of evaporated milk. Season with salt and pepper. Stir and continue to cook over medium-high heat for about 8 to 10 minutes or until smooth and the mixture begins to boil. Make sure to frequently stir the mixture to prevent the bottom of the pot from burning.
Step 6: In a large bowl, combine the cheeses, then add 4 cups into the pot. Stir until the cheese has melted.
Step 7: Take off the heat and fold in the cooked macaroni shells.
Step 8: Into the prepared baking dish, pour the mixture and sprinkle with the rest of the shredded cheese.
Step 9: Add the Panko bread crumbs and melted butter to a small bowl. Mix well, then sprinkle this over the macaroni and cheese.
Step 10: Place in the preheated oven and bake the mac and cheese for about 20 to 25 minutes or until the cheese is bubbly and the top is golden brown. Remove from the oven when done and serve immediately. Enjoy!
Notes:
Easily double or triple the recipe if serving a crowd.
To keep the flavour from burning, make sure to keep whisking.
For the cheese, I suggest using freshly grated cheese as pre-grated has an anti-caking agent meaning it doesn’t melt as well.
Nutrition Facts:
Calories: 593kcal | Carbohydrates: 41g | Protein: 26g | Fat: 36g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 919mg | Potassium: 422mg | Fiber: 1g | Sugar: 11g | Vitamin A: 1089IU | Vitamin C: 1mg | Calcium: 662mg | Iron: 1mg
Ingredients
- Mac and Cheese:
- 4 tbsp butter
- ½ tbsp olive oil
- 2 ½ c. large elbow macaroni
- 1 tbsp flour
- 24 oz. evaporated milk (12-oz. cans)
- 2 c. whole milk
- 2 ½ c. white sharp cheddar cheese shredded
- 2 ½ c. mild cheddar cheese shredded (freshly grated if possible)
- 1 ½ tsp salt
- 1 tsp pepper
- Topping:
- 1 c. herb panko bread crumbs
- 4 tbsp butter melted
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F. Using a nonstick spray, grease a 9 x 13-inch baking dish. Set aside,
Step 2: Following the package directions, cook the macaroni in a large pot for under a minute or two. When done, drain and drizzle the pasta with olive oil. Toss to coat. This will prevent the macaroni from drying out.
Step 3: Add the butter to the same pot where you cooked the pasta. Allow it to melt over medium-low heat. Once the butter has melted, whisk in the flour for about a minute or so.
Step 4: Add 2 cups of whole milk to the pot and stir for another minute until the lumps are gone, and the mixture is smooth.
Step 5: Add 2 cans of evaporated milk. Season with salt and pepper. Stir and continue to cook over medium-high heat for about 8 to 10 minutes or until smooth and the mixture begins to boil. Make sure to frequently stir the mixture to prevent the bottom of the pot from burning.
Step 6: In a large bowl, combine the cheeses, then add 4 cups into the pot. Stir until the cheese has melted.
Step 7: Take off the heat and fold in the cooked macaroni shells.
Step 8: Into the prepared baking dish, pour the mixture and sprinkle with the rest of the shredded cheese.
Step 9: Add the Panko bread crumbs and melted butter to a small bowl. Mix well, then sprinkle this over the macaroni and cheese.
Step 10: Place in the preheated oven and bake the mac and cheese for about 20 to 25 minutes or until the cheese is bubbly and the top is golden brown. Remove from the oven when done and serve immediately. Enjoy!
Notes
Easily double or triple the recipe if serving a crowd. To keep the flavour from burning, make sure to keep whisking. For the cheese, I suggest using freshly grated cheese as pre-grated has an anti-caking agent meaning it doesn’t melt as well.
