The BEST Baked Macaroni and Cheese Recipe EVER!

cheddar cheese

🥗Healthier: reduced-fat cheddar

💰Cheaper: processed cheese

Reduced-fat cheddar lowers calories while processed cheese is more affordable.

milk

🥗Healthier: almond milk

💰Cheaper: water + powdered milk

Almond milk is lower in calories, while the powdered milk is a cost-effective alternative.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories, while pecorino is often less expensive.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier for cooking, while margarine is a cheaper fat option.

Boil elbow macaroni in heavily salted water until al dente, about 8-10 minutes.

Melt butter in a large skillet over medium heat until the foam subsides.

Stir in Panko bread crumbs and garlic powder, cooking until golden brown, about 4-6 minutes.

Stir in half a cup of Parmesan cheese and a pinch of salt, then set aside.

In a large pot over medium-low heat, melt butter and whisk in flour to make a roux, cooking until golden brown, about 4 minutes.

Whisk in milk and heavy cream, creating a bechamel sauce, and bring to a boil while whisking constantly.

Reduce to a simmer and cook until thickened, about 4-5 minutes, then whisk in salt, pepper, and mustard powder.

Add cheeses one cup at a time, whisking until melted before adding more.

Stir in the cooked macaroni until well coated with cheese sauce.

Coat a baking dish with cooking spray and pour in the macaroni and cheese mixture.

Sprinkle the Panko topping over the macaroni and cheese.

Bake in a 400°F oven for 20-25 minutes until golden brown and bubbling.

Let rest for 5-10 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens