Baked Macaroni and Cheese
The ultimate comfort food, Baked Macaroni and Cheese combines creamy cheese and perfectly cooked pasta for a dish that’s indulgent and satisfying. Perfect for cozy dinners or gatherings, it’s an easy recipe that will have everyone asking for seconds. Make it tonight for a cheesy delight!
Equipment
- Skillet
- Frying Pan
- Whisk
- Oven
- Large Pot
- Wooden Spoon
- Mixing Bowl
- Baking Sheet
Ingredients
- 1 pound elbow macaroni
- 5 tablespoons Challenge Salted Butter
- 4 tablespoons flour
- 3 cups whole milk
- 4 ounces Challenge Cream Cheese
- 8 ounces sharp cheddar cheese
- 1 cup shredded parmesan cheese
- 1 tablespoon stone ground mustard
- 2-3 dashes hot sauce
- Salt and pepper to taste
- 2 tablespoons Challenge Salted Butter
- 1 cup panko breadcrumbs
Instructions
- Preheat your oven to 375°F. While it heats, prepare a 13×9-inch baking dish by greasing it with butter. This will ensure that your Baked Macaroni and Cheese comes out beautifully and doesn’t stick.
- Bring a large pot of salted water to a boil. Add in the elbow macaroni and cook for about 7 minutes, just shy of al dente. You want it firm since it will cook more in the oven. Drain the pasta and set it aside.
- In a medium saucepan or Dutch oven, melt 5 tablespoons of Challenge Salted Butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly. This will create a roux, which is essential for thickening the cheese sauce.
- Gradually stream in the whole milk, whisking continuously to avoid lumps. Cook over medium heat, stirring until the mixture begins to bubble and thickens. It should coat the back of a spoon nicely.
- Now, add in the Challenge Cream Cheese and whisk until it's completely melted and incorporated into the sauce. This will make your cheese sauce incredibly creamy.
- Slowly mix in the sharp cheddar cheese and half of the parmesan cheese, a handful at a time. Make sure each addition melts completely before adding more. This ensures a silky texture.
- Stir in the mustard, hot sauce, and season with salt and pepper to taste. This adds a depth of flavor that enhances the cheese.
- Fold the cooked elbow macaroni into the cheese sauce until fully coated. Pour the entire mixture into the greased baking dish, spreading it evenly.
- Sprinkle the remaining parmesan cheese over the top. In a separate skillet, melt the remaining 2 tablespoons of Challenge Salted Butter over medium heat, then stir in the panko breadcrumbs. Cook for 2-3 minutes until lightly golden and crispy.
- Evenly sprinkle the toasted panko over the macaroni and cheese. Bake for 25-30 minutes, until the top is golden brown and bubbly. The aroma will fill your kitchen!
Notes
- Storage: Store any leftovers in an airtight container in the refrigerator for up to three days.
- Freezing: You can freeze this dish before baking. Just thaw and bake when ready.
- Pairing: Serve with a fresh side salad for a balanced meal.
- Meal Prep: It’s fantastic for meal prepping. Make a large batch and portion it out for easy lunches throughout the week.
- Serving: This dish is perfect for family dinners, potlucks, or holiday gatherings.