Just about everyone loves macaroni and cheese – forkful after forkful of noodles bathed in rich creamy, cheesy, sauce. It’s a household favorite at our house that includes: Million Dollar Macaroni and Cheese Casserole, Stovetop Mac and Cheese, Buffalo Macaroni and Cheese, One Pot Chili Mac and Cheese and even Taco Macaroni and Cheese.
Watch: Creamy Baked Mac and Cheese
Deliciously Creamy Baked Mac and Cheese
Macaroni and Cheese is one of the most beloved comfort foods of all time from children to grandparents alike. It goes with practically everything, is a barbecue and potluck must, but equally in demand at Thanksgiving and Christmas and is as versatile as they come. Sadly, too many homemade Mac and Cheese recipes are disappointingly bland, dry, grainy or gritty – not this Macaroni and Cheese recipe! For this recipe, I’ve combined the mega creaminess and panko topping of my Million Dollar Macaroni and Cheese with the three cheese deliciousness of my Stovetop Mac and Cheese to create an outrageously rich and creamy recipe made without any processed cheeses. No one will want to put their fork down!
Oven Baked Mac and Cheese Ingredients
This recipe for Baked Macaroni and Cheese requires mostly pantry friendly ingredients. You will need (see printable recipe card at the bottom of the post for the full recipe):
FOR THE PASTA:
FOR THE CHEESEs:
I’ve used my favorite combination of cheeses but you are welcome to mix and match (details in next section):
FOR THE cheese sauce:
Like all classic macaroni and cheese recipes, this baked version begins with a béchamel sauce. Béchamel is made from butter, flour and milk. The starch in the flour stabilizes the melting cheeses which prevents it from breaking or turning stringy or gritty. You will need:
For the panko topping:
How to Make Baked Mac and Cheese with Evaporated Milk
This Baked Macaroni and Cheese Casserole is very straightforward to make. Start by making a roux, add milks and spices, bring to a simmer then add the cheeses. Add the pasta, transfer to a baking dish and bake! Here’s a more detailed breakdown of the steps (see printable recipe card at the bottom of the post for the full recipe):
Step 1: Cook pasta. Cook pasta just until al dente according to package directions – don’t overcook because it will cook a little more in the oven. Strain and rinse with cold water. Step 2: Make the sauce. Cook flour in melted butter for a couple minutes, then whisk in evaporated milk, milk, Dijon, bouillon and all seasonings.
Step 3: Simmer the sauce. Simmer the sauce until thickened, but not overly thick because it will thicken significantly when you add the cheeses.
Step 4: Add cheeses and pasta. Whisk in the sharp cheese until melted, followed by 1 cup Gouda until melted, followed by Gruyere until melted. Add pasta and toss until evenly coated (it will seem like a lot of extra sauce which is a good thing). Pour pasta into prepared baking dish and spread into an even layer. Sprinkle with remaining Gouda and Parmesan cheese.
Step 5: Panko topping: Toast the panko in some butter and olive oil just until golden, then sprinkle over the casserole.
Step 6: Bake. Bake the casserole for 25-30 minutes or until bubbly.
We love this Baked Macaroni and Cheese Casserole with a big Caesar Salad and Garlic Parmesan Butter Breadsticks. It is also delicious with any of the following: Tag @CarlsbadCravings and Use #CarlsbadCravngs Leave a Review, I Always Love Hearing From You!
