Baked Mac and Cheese
This is the BEST Baked Mac and Cheese! With an ultra rich, creamy, cheesy sauce, it's a family favorite! Bonus: only 15 minutes of prep time!
Servings: 12 people
Calories: 607kcal
Ingredients
Mac and Cheese
- 1 (16 oz box) elbow macaroni cooked al dente to package directions, then drained
- ½ cup unsalted butter
- ⅓ cup all-purpose flour
- 3 (12 oz cans) evaporated milk
- 1 teaspoon salt plus more to taste, if necessary
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried mustard powder
- 1 cup sour cream room temperature
- 1 (8 oz block) sharp cheddar cheese grated
- 1 (8 oz block) gruyere cheese grated
- 1 cup grated parmesan, asiago, romano cheese blend
Panko Topping
- ¼ cup unsalted butter melted
- 1 cup panko breadcrumbs
- ½ teaspoon salt
- ½ teaspoon paprika
Instructions
Mac and Cheese
- Preheat oven to 350 degrees F and grease a 9x13 inch baking dish with cooking spray. Set aside.
- Melt 1/2 cup butter over medium heat in a large stockpot.
- Slowly sprinkle on flour then whisk for 60 seconds.
- Slowly pour in milk, whisking constantly.
- Stir in salt, pepper, garlic powder, onion powder, mustard powder, and sour cream.
- Turn heat to low then stir in cheeses, little by little (I do a handful at a time), letting the cheese melt before adding more cheese. Keep adding cheese and stirring constantly until all the cheese has been added and melted.
- Remove from heat and gently stir in cooked macaroni then transfer to prepared baking dish.
Panko Topping
- In a small bowl, stir together 1/4 cup melted butter, panko, salt, and paprika.
- Spread evenly over the macaroni and cheese.
- Bake in preheated oven for 30 minutes.
- Cool slightly then serve and enjoy!
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Nutrition
Calories: 607kcal | Carbohydrates: 45g | Protein: 26g | Fat: 36g | Saturated Fat: 22g | Cholesterol: 110mg | Sodium: 743mg | Potassium: 440mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1102IU | Vitamin C: 2mg | Calcium: 689mg | Iron: 1mg
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