| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 10 min |
| Yield: | 6 to 8 servings |
| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 10 min |
| Yield: | 6 to 8 servings |
Ingredients
- 2 tablespoons unsalted butter at room temperature, plus 2 tablespoons melted
- 2 cups dry, plain bread crumbs (I like Panko)
- 1 cup finely grated Parmigiano-Reggiano cheese (preferably freshly grated)
- 1 1/2 cups whole milk
- 1 can (15 ounces) evaporated milk
- 1 1/2 cups heavy (whipping) cream
- 2 tablespoons dehydrated onion
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 8 ounces (about 2 cups) freshly shredded sharp Cheddar cheese (preferably orange)
- 8 ounces (about 2 cups) freshly shredded fontina cheese
- 1 box (16 ounces) elbow macaroni, uncooked
Instructions
- Adjust an oven rack to the middle position and preheat the oven to 375 degrees F.
- Grease a rimmed sheet pan with the room-temperature butter and set aside. Combine the breadcrumbs and Parmigiano-Reggiano cheese in a medium-size bowl. Stir in the melted butter and set aside.
- Whisk the whole milk, evaporated milk, cream, onion, garlic powder, salt, and the Cheddar and fontina cheeses in a large bowl. Add the uncooked macaroni and stir until well coated. Pour the mixture into the prepared sheet pan, spreading it in an even later. Cover the sheet pan with aluminum foil (you may need 2 sheets), crimping it tightly around the edges to seal (make sure to get a good seal on the foil, otherwise the pasta won’t cook). Bake for 25 minutes.
- Remove the foil and stir the macaroni. Sprinkle the bread crumb mixture over the top and continue to bake for 25 minutes more.
- Turn the broiler to high and broil the macaroni and cheese until it is golden brown on top and bubbling, about 10 minutes (watch the macaroni and cheese closely, as broiler intensities vary). Remove from the oven and let the pasta stand, covered, 5 minutes before serving.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 893 |
| Total Fat | 50 g |
| Saturated Fat | 29 g |
| Carbohydrates | 73 g |
| Dietary Fiber | 3 g |
| Sugar | 13 g |
| Protein | 38 g |
| Cholesterol | 152 mg |
| Sodium | 921 mg |
| Serving Size | 1 of 8 servings |
| Calories | 893 |
| Total Fat | 50 g |
| Saturated Fat | 29 g |
| Carbohydrates | 73 g |
| Dietary Fiber | 3 g |
| Sugar | 13 g |
| Protein | 38 g |
| Cholesterol | 152 mg |
| Sodium | 921 mg |
Reviews
A slightly quicker way to make the Mac n Cheese without boiling the noodles. I enjoyed the perfect al dente pasta. My modifications included halving the recipe and adding hot sauce. And bacon to the bread crumbs. Will definitely make this again. Loved all the crispiness.
I did the same as Michelle… halved the recipe so I could use a smaller pan. I bought a disposable pan from the grocery store, one that is labeled as a lasagna pan, but it’s only 1-1/2 inches deep. It turned out very well. I think I might dial back on the crunchy topping next time. I won’t eliminate it, but it was too much breading for my taste. This is a very satisfying mac and cheese; inexpensive and very easy. It definitely reminds me of the baked mac and cheese from my childhood 🙂 Delicious!
I followed the recipe exactly, except I halved it, using a smaller sheet pan (since there were only two of us), and only broiled at the end for a few minutes. Pasta was cooked perfectly, and the top was nicely browned with a “crunch”. Tasted great, the way baked mac and cheese should taste. This recipe is a keeper, and it’s SO EASY. This is not super gooey and creamy like a stovetop recipe with a roux would be, so don’t expect that. It’s like traditional baked buttery crumb-topped mac and cheese. And it’s perfect!
The breadcrumbs got too brown before it was done (and before the broiling part)so I covered it again with foil until the end (never ended up broiling it, it would’ve been too dry and burnt). It was delicious (I also added a little dry mustard powder and a little black pepper). I used cheddar, Swiss, provolone in the pasta and the PR on top with homemade Hawaiian breadcrumbs from rolls we had leftover.
We loved this dish. I substituted mozzarella for fontina and it turned out great!
It tired out great! I added about a tablespoon of spicy brown mustard and a few dashes of Worcestershire sauce to boost the flavor! Delish 🙂
This turned out perfect.