The best Baked Mac and Cheese we've ever tasted! It's ridiculously creamy, cheesy, and rich with the perfect blend of cheeses and the ultimate crispy topping! Plus, it's not a recipe you need to slave over all day -- we've made it as simple as possible!
Course Dinner, Vegetarian
Cuisine American, Vegetarian
Keyword baked mac and cheese, mac and cheese
Prep Time 25 minutesminutes
Cook Time 15 minutesminutes
Total Time 50 minutesminutes
Servings 4-6 servings (it's rich, a little goes a long way!)
PREP: Preheat the oven to 350 degrees F. Lightly grease a 9x9-inch (or 2-1/2 quart) baking pan with cooking spray and set aside.
ELBOWS: Bring a large pot of water to a boil and then generously salt the water; I add 1 tablespoon. Once boiling, add pasta and cook for 1 minute less than the package directs. As soon as the pasta is done, drain and return to the empty pot. Add in 1 tablespoon butter and gently stir until butter is melted. Set aside to slightly cool.
SAUCE: In a medium-sized pot, melt 4 tablespoons butter on medium heat . Once melted, add in garlic powder, onion powder, mustard powder, and salt/pepper to taste (I add 1/2 teaspoon seasoned salt and 1/2 teaspoon pepper). Whisk into butter and then add in the flour; whisk until smooth. Cook, stirring constantly for 1 minute. Very gradually, while whisking constantly, add in the evaporated milk. Briskly whisk as you add the milk until the sauce is smooth. Once smooth, cook, whisking frequently until mixture is thickened nicely, about 5-7 minutes (Note 5). Once thickened, remove from heat. Add in the grated cheeses and stir -- it's ok if cheese isn't fully melted, since we're baking it all!
PANKO TOPPING: Meanwhile, add the last 2 tablespoons butter to a skillet. Heat to medium and once melted, add in the panko and another sprinkle of salt (I add 1/4 teaspoon). Gently stir until butter is absorbed and panko is toasted to a light-medium brown color. Remove from heat.
BAKE: Use a spatula to scrape every bit of sauce onto the cooked elbows. Gently stir -- it's saucy and this is intentional! We don't want dry pasta after baking :). Sprinkle Parmesan cheese on top (if using). Sprinkle evenly with the panko topping. Bake for 10-15 minutes or until the top is a light golden brown-- don't bake too long or it will dry out the pasta!
Notes
Note 1: Milk: The evaporated milk lends a really nice flavor and creaminess, it's the "secret" to this mac and cheese! It also thickens faster since it's not straight from the fridge and cold. If you'd prefer to not use evaporated milk, whole milk or 2% works (whole is best). We wouldn't recommend a lower fat percentage or non-dairy milk (use whole Lactaid® milk for lactose-free).Note 2: Cheese: The cheese (obviously) makes all the difference. I think we've tested just about every combo out there and nothing compares to an equal blend of these three -- sharp Cheddar, smoked gouda, and gruyere -- WOW! If you'd prefer to just use two types of cheese, we'd recommend 2 cups gruyere and 1 cup sharp Cheddar. Other combos that work: 2 cups sharp Cheddar and 1 cup smoked gouda, 2 cups gruyere and 1 cup mozzarella. Even though this recipe is supposed to be easy, grate your own cheese! The already grated store-bought cheese will give the sauce a powdery texture and won't melt as nicely (they have a powder coating to keep them from clumping in the bag).Note 3: Parmesan: This adds a final layer of seasoning and yet another cheesy flavor, but mac and cheese is still good without it. If opting to use it, grate a block of Parmesan on the small holes of the grater. Loosely measure and sprinkle evenly on top.Note 4: Panko: Panko is a type of breadcrumb that creates an amazing crunch -- so much better than plain breadcrumbs, but either will work. Panko is typically found near other breadcrumbs in the baking aisle or in the Asian section of the grocery store.Note 5: Thickness check: The sauce should be thick enough to coat the back of a wooden spoon. Lift up the spoon and immediately trace a line across the back of the spoon with your fingertip. If the line retains a clear track, the sauce is thick enough. If not, the sauce needs to be cooked a bit longer