This authentic, southern baked mac and cheese been one of my all time favorite recipes. Nothing beats the crunch of the breaded topping blended perfectly with the creamy goodness of the mac and cheese. Best of all, making it from scratch is pretty much just as easy as the boxed stuff, and it tastes WAY better. Trust me when I say, youll taste the difference.
By the way, if you love cooking in your slow cooker, make sure you check out our crockpot mac and cheese as well! Its super popular with readers (and my family). Or for a delicious alternative, try our chili mac.
This is one of my deluxe recipes. I use high quality cheddar cheese and whole milk in the sauce, so its creamy and delicious. It reminds me of old fashioned meals my grandma baked when I was little.
Baked Mac and Cheese Ingredients
You will need:
For the Mac and Cheese:
- 1 pound elbow macaroni
- tbsp olive oil
- cup butter
- cup flour
- 1 cup whole milk
- 2 cans evaporated milk
- 1 tsp salt
- tsp pepper
- 5 cups shredded mild cheddar cheese
For the Topping:
- 1 cup herb-flavored panko bread crumbs
- 6 tbsp butter
How to Bake Mac and Cheese
STEP ONE: In a large pan cook the macaroni according to package directions but cook it 1-2 minutes UNDER. It will continue cooking as it bakes later. Drain the pasta and drizzle the olive oil over it and toss it to keep it from drying out while you prepare the sauce. Set aside.
STEP TWO: In the pan you just cooked the pasta in melt the butter over medium-low heat. Once butter is melted add in the flour and whisk for about 3 minutes whisking constantly being careful not to burn the flour.
STEP THREE: Pour in the 1 cup of whole milk and whisk until all lumps are gone and mixture is smooth. Add the 2 cans of evaporated milk, salt and pepper and whisk until mixture is smooth and starts to boil and to thicken.
STEP FOUR: Stir in 4 cups of the cheese and stir until cheese is melted.Remove from heat and stir in the cooked macaroni shells.
STEP FIVE: Pour into the prepared 913 baking dish.
STEP SIX: Sprinkle the remaining one cup of shredded cheese over the top of the mac and cheese.
STEP SEVEN: In a small bowl mix together the Panko bread crumbs and melted butter. Sprinkle over the top of the bacon and macaroni and cheese.
Bake at 350 for 20-25 minutes until cheese is bubbly and top is golden brown.
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Baked Mac and Cheese
This baked mac and cheese features tender macaroni, a rich, creamy sauce and crunchy topping. It's filled with incredible flavor. Because I use high quality cheddar cheese and milk to make the sauce, its so cheesy and delicious.
- 1 lb macaroni
- 1/2 tbsp olive oil
- 1/2 cup butter
- 1/2 cup flour
- 1 cup whole milk
- 2 cans evaporated milk
- 1 tsp salt
- 1/2 tsp pepper
- 5 cups mild shredded cheddar
Topping
- 1 cup herb flavored panko bread crumbs
- 6 tbsp butter (melted)
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Preheat oven to 350 degrees.
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Spray a 913 baking dish with nonstick spray. Set aside.
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In a large pan cook the macaroni according to package directions but cook it 1-2 minutes UNDER. It will continue cooking as it bakes later. Drain the pasta and drizzle the olive oil over it and toss it to keep it from drying out while you prepare the sauce. Set aside.
-
In the pan you just cooked the pasta in melt the butter over medium-low heat. Once butter is melted add in the flour and whisk for about 3 minutes whisking constantly being careful not to burn the flour.
-
Pour in the 1 cup of whole milk and whisk until all lumps are gone and mixture is smooth.
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Add the 2 cans of evaporated milk, salt and pepper and whisk until mixture is smooth and starts to boil and to thicken.
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Stir in 4 cups of the cheese and stir until cheese is melted.
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Remove from heat and stir in the cooked macaroni shells.
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Pour into the prepared baking dish.
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Sprinkle the remaining one cup of shredded cheese over the top of the mac and cheese.
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In a small bowl mix together the Panko bread crumbs and melted butter. Sprinkle over the top of the bacon and macaroni and cheese.
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Bake for 20-25 minutes until cheese is bubbly and top is golden brown.
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