Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
All-Cheddar Baked Mac and Cheese
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- Level: Easy
- Total: 1 hr 10 min
- Active: 20 min
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 610
- Total Fat
- 38 g
- Saturated Fat
- 21 g
- Carbohydrates
- 42 g
- Dietary Fiber
- 2 g
- Sugar
- 8 g
- Protein
- 26 g
- Cholesterol
- 187 mg
- Sodium
- 477 mg
Custardy baked macaroni and cheese is our favorite way to celebrate a special occasion. We came up with an easy, stir-together sauce of cream, evaporated milk and eggs, then loaded it up with sharp Cheddar. Topped with buttery breadcrumbs, the entire dish gets rich, bubbly and brown in the oven.
- Level: Easy
- Total: 1 hr 10 min
- Active: 20 min
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 610
- Total Fat
- 38 g
- Saturated Fat
- 21 g
- Carbohydrates
- 42 g
- Dietary Fiber
- 2 g
- Sugar
- 8 g
- Protein
- 26 g
- Cholesterol
- 187 mg
- Sodium
- 477 mg
Ingredients
Directions
- Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil. Combine the panko, melted butter and 1 teaspoon salt in a small bowl; set aside.
- Cook the pasta according to the package directions for al dente. Drain well and return to the pot.
- Whisk together the cream, mustard, cayenne, eggs, evaporated milk, 1 tablespoon salt and 1 teaspoon black pepper in a large bowl. Reserve 2 cups of the grated Cheddar for topping. Stir the remaining Cheddar into the sauce.
- Pour the cheese mixture into the pot with the macaroni and place over medium heat. Cook, stirring constantly, until the mixture is warm but not hot, about 3 minutes.
- Transfer to a 9-by-13-inch baking dish and sprinkle evenly with the reserved Cheddar. Top with the breadcrumb mixture.
- Bake until the center of the casserole is set and the top is golden brown, 45 to 50 minutes.
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