15 May Baked Mac and Cheese
Kids love Mac and Cheese! Our easy Baked Mac and Cheese recipe has a homemade cheesy sauce, crispy bacon, and golden buttery breadcrumbs, writes Lauren Allen
It is totally restaurant-worthy and will win over the whole family!
Taste Better From Scratch -Image Pinterest
Ingredients
- 225g Elbow macaroni
- 6 slices bacon
- 2 tablespoons butter
- 2 Tablespoons all-purpose flour
- 355ml milk
- 180ml half milk, half cream
- 1 1/2 teaspoons cornstarch
- 1/2 teaspoon Dijon mustard
- 1 1/2 teaspoons chicken bouillon paste, or bouillon powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried parsley flakes
- 1/2 teaspoon salt to taste
- 1/4 teaspoon freshly ground black pepper to taste
- 200g freshly grated sharp cheddar cheese or parmesan
- 50g freshly grated Parmesan cheese
- 30g Panko or regular breadcrumbs
- 1 Tablespoon butter, melted
- 1/2 Tablespoon olive oil
Instructions
- Boil pasta according to package instructions, just until al dente. Don’t overcook! Strain (don’t rinse) and set aside.
- Shred cheese and set aside to allow it to come to room temperature.
- Preheat oven to 177C. Lightly grease an 8×8 baking dish.
- Cook bacon in a large skillet over medium heat until crispy, about 5-7 minutes. Remove the bacon to a plate lined with paper towels. Remove some, but not all, of the grease from the pan and chop/crumble into pieces.
- Make cheese sauce: Add 2 tablespoons of butter to the pan and then whisk in flour. Cook, stirring, for 2 minutes. Reduce heat to low and gradually whisk in milk. Add the cornstarch to the half and half and whisk until smooth. Gradually add it to the skillet, followed by mustard, chicken bouillon, onion powder, garlic powder, parsley, salt and pepper. Cook sauce, stirring well, for a few more minutes until it begins to thicken slightly. Remove from heat and stir in shredded cheddar cheese. Taste and add additional seasonings, if needed.
- Combine: Add bacon (reserve a handful to top at the end), and cooked pasta and toss to evenly coat in sauce. Pour mixture into 8×8’’ baking dish. Sprinkle parmesan cheese on top.
- Breadcrumb topping: Add panko, melted butter and olive oil to a skillet (or the saucepan used to cook the pasta). Cook over medium-high heat, stirring constantly, until the crumbs are golden brown. Evenly sprinkle over the mac and cheese. Add the remaining bacon crumbles on top.
- Bake 15-20 minutes or until bubbly. Serve warm.
- Prep Time: 15 mins
Cook Time: 40 mins
Serves: 4
Notes
Cheese: Use high-quality, freshly shredded cheese (NOT store-bought pre-shredded cheese, which contains preservatives and won’t melt as well). You could use any cheese combo of cheddar, gruyere, gouda, Monterey jack, havarti, or muenster.
Make Ahead Instructions: You can make this creamy baked mac and cheese recipe 1-2 days ahead of time. Prepare the sauce and cook the noodles, but store them separately in the fridge until ready to bake.
Freezing Instructions: Make the entire dish, but freeze before baking. Allow it to cool completely in the 8×8 pan, cover it well with plastic wrap and tinfoil and store it in the freezer for 2-3 months. Allow it to thaw overnight in the refrigerator and bake until warmed through and the cheese is bubbly on top.
From Taste Better From Scratch by Laura Allen
Video Instructions are also available.
