Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins | Servings: 8
I love this old-fashioned Baked Mac and Cheese. It is super easy to make. A no-fuss, a classic, and incredibly delicious with an impressive buttery, crisp toasted panko topping!
Ingredients
4 tbsp butter (55 grams)
8 ounces dry macaroni noodles (230 grams)
¼ c. all-purpose flour (31 grams)
3 c. whole milk (710ml)
½ tsp garlic powder
½ tsp ground mustard
½ tsp onion powder
2 c. shredded sharp cheddar cheese¹ (226 grams)
1 ½ c. shredded mozzarella cheese (170 grams)
½ tsp salt
½ tsp ground pepper
Panko Topping:
1 c. seasoned panko crumbs (60 grams)
2 tbsp butter
1 tbsp olive oil
How to make Baked Mac and Cheese
Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C.
Step 2: Following the package directions, cook the pasta a minute less. Drain when done and drizzle with a bit of olive oil. Toss to coat.
Step 3: In a 10-inch cast-iron pan, melt the butter over medium heat. Add the flour once the butter has melted and whisk until smooth. Then, add the milk, salt, pepper, garlic powder, onion powder, and ground mustard. Stir and bring the mixture to a boil. Continue stirring and heating until the milk is heated. Decrease the heat once the mixture comes to a boil and let it simmer until thickened, stirring often.
Step 4: Adjust the heat to low, then add the cheddar and mozzarella cheese. Stir well until completely melted and the mixture has a smooth texture.
Step 5: Toss in the cooked, drained pasta noodles, making sure it is completely coated in the sauce. Set this aside while prepping the Panko topping.
Step 6: In a small saucepan, heat the butter and olive oil over medium heat. Once hot and the butter has melted, add the panko. Constantly stir until the Panko is lightly toasted. Over the Mac and cheese, evenly sprinkle the toasted panko topping.
Step 7: Place in the preheated oven and bake the Mac and cheese for about 15 minutes, uncovered.
Step 8: Remove from the oven when done and serve the Mac and cheese right away garnished with some parsley if desired. Enjoy!
Notes:
For the cheese, you can use other types of shredded cheese, such as Colby, Monterey Jack, and Gruyere. I recommended buying a block of cheese and shredding it yourself. Block cheese melts beautifully!
Instead of a 10-inch cast iron pan, you can use a lightly greased 9 x 9-inch square pan or 1.5qt baking dish.
Nutrition Facts:
Serving: 1serving | Calories: 474 kcal | Carbohydrates: 35g | Protein: 20g | Fat: 28g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 624mg | Potassium: 255mg | Fiber: 1g | Sugar: 6g | Vitamin A: 836IU | Vitamin C: 1mg | Calcium: 438mg | Iron: 1mg
Ingredients
- 4 tbsp butter (55 grams)
- 8 ounces dry macaroni noodles (230 grams)
- ¼ c. all-purpose flour (31 grams)
- 3 c. whole milk (710ml)
- ½ tsp garlic powder
- ½ tsp ground mustard
- ½ tsp onion powder
- 2 c. shredded sharp cheddar cheese¹ (226 grams)
- 1 ½ c. shredded mozzarella cheese (170 grams)
- ½ tsp salt
- ½ tsp ground pepper
- Panko Topping:
- 1 c. seasoned panko crumbs (60 grams)
- 2 tbsp butter
- 1 tbsp olive oil
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C.
Step 2: Following the package directions, cook the pasta a minute less. Drain when done and drizzle with a bit of olive oil. Toss to coat.
Step 3: In a 10-inch cast-iron pan, melt the butter over medium heat. Add the flour once the butter has melted and whisk until smooth. Then, add the milk, salt, pepper, garlic powder, onion powder, and ground mustard. Stir and bring the mixture to a boil. Continue stirring and heating until the milk is heated. Decrease the heat once the mixture comes to a boil and let it simmer until thickened, stirring often.
Step 4: Adjust the heat to low, then add the cheddar and mozzarella cheese. Stir well until completely melted and the mixture has a smooth texture.
Step 5: Toss in the cooked, drained pasta noodles, making sure it is completely coated in the sauce. Set this aside while prepping the Panko topping.
Step 6: In a small saucepan, heat the butter and olive oil over medium heat. Once hot and the butter has melted, add the panko. Constantly stir until the Panko is lightly toasted. Over the Mac and cheese, evenly sprinkle the toasted panko topping.
Step 7: Place in the preheated oven and bake the Mac and cheese for about 15 minutes, uncovered.
Step 8: Remove from the oven when done and serve the Mac and cheese right away garnished with some parsley if desired. Enjoy!
Notes
For the cheese, you can use other types of shredded cheese, such as Colby, Monterey Jack, and Gruyere. I recommended buying a block of cheese and shredding it yourself. Block cheese melts beautifully! Instead of a 10-inch cast iron pan, you can use a lightly greased 9 x 9-inch square pan or 1.5qt baking dish.
