How to Make Baked Mac and Cheese

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Lower calorie option or more budget-friendly.

elbow macaroni

🥗Healthier: whole grain pasta

💰Cheaper: generic pasta brands

More nutritious or cost-effective.

Preheat the oven to 350°F (175°C).

Fill a medium-sized saucepan halfway with water and generously salt it.

Bring the water to a boil.

Add 8 ounces of cavatappi to the boiling water and cook for one minute less than the package instructions.

Stir occasionally to prevent sticking, then drain the pasta and return it to the pot.

Drizzle the pasta with a little olive oil and stir to coat.

In a 10-inch cast-iron pan or large pot, melt 4 tablespoons of butter over medium heat.

Whisk in 1/4 cup of all-purpose flour until smooth to create a roux.

Gradually whisk in 3 cups of whole milk and stir in 1/2 teaspoon of salt, 1/2 teaspoon of ground black pepper, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, and 1/2 teaspoon of ground mustard.

Stir frequently until the mixture comes to a boil, then reduce heat and simmer until thickened, stirring often until the sauce coats the back of a spoon.

Add 2 cups of shredded sharp cheddar cheese (1 cup yellow and 1 cup white) and 1 1/2 cups of shredded mozzarella cheese to the sauce, stirring until melted and creamy.

Add the drained pasta to the cheese sauce and stir until all noodles are coated.

Transfer the mac and cheese to a buttered 1 1/2 quart casserole dish.

In a small saucepan, melt 2 tablespoons of butter and 1 tablespoon of olive oil over medium heat.

Stir in 1 cup of seasoned panko until the mixture is absorbed and turns golden brown.

Sprinkle the panko topping evenly over the mac and cheese.

Bake uncovered in the preheated oven for about 15 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens