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close up view of baked mac and cheese.
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5 from 3 votes

Baked White Cheddar Mac and Cheese

Baked white mac and cheese is a comforting pasta dish with delicate macaroni elbows, homemade bechamel cheese sauce, and a garlic herb panko breadcrumb topping.
Servings: 12

Ingredients

  • 1 lb macaroni elbows
  • 5 cups milk reduced fat
  • 1 and ¼ cups white cheddar shredded
  • 1 and ¼ cups mozzarella shredded
  • 4 tablespoons 58 grams of butter
  • 1 tablespoon olive oil
  • 5 tablespoons of all-purpose flour
  • salt to taste

Panko Topping

  • 1 cup panko breadcrumbs
  • 1 tablespoon of melted butter
  • 2 garlic cloves mashed
  • 1 teaspoon of dried Italian herbs
  • pinch salt
US Customary - Metric

Instructions

  • Heat the oven to 425 ℉ (220 ℃).
  • Boil the macaroni elbows in a large pot of boiling water. Cook as per the package instructions (about 6 to 7 minutes) or until the macaroni noodles are tender. Drain the pasta. Drizzle a tad bit of olive oil to coat the cooked macaroni. Set it aside.
  • Mix the panko breadcrumbs, salt, dried Italian herbs, melted butter, and crushed (or mashed) garlic in a separate bowl. Set aside.
  • Melt the butter in a large saucepan on medium-high to high heat. Add the flour, whisking for about 30 seconds. Add the milk and whisk until the sauce thickens (about 2 to 3 minutes). Remove the bechamel sauce from the stovetop once it can coat the back of a wooden spoon. Add the shredded mozzarella, shredded white cheddar, and salt to taste.
  • Mix the bechamel cheese sauce with the macaroni elbows. Pour the macaroni and cheese into a baking dish. Top it with the panko breadcrumbs. Put the mac and cheese on the top rack of a 425 ℉ (220 ℃) oven for 5 to 10 minutes. Don't cook too long, or the mac and cheese will dry out!

Notes

  1. Use any type of shredded cheese for the cheese sauce. I recommend pairing a salty cheese (cheddar or parmesan) with a cheese that melts well (Monterrey jack, gruyere, provolone, or mozzarella).
  2. Store this recipe in an airtight container in the fridge for up to 4 days.
  3. Use garlic powder instead of mashed garlic. 

Nutrition

Serving: 1/12 dish | Calories: 354kcal | Carbohydrates: 40g | Protein: 15g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 8g | Trans Fat: 0g | Cholesterol: 44mg | Sodium: 201mg | Fiber: 1g | Sugar: 6g