Baked Macaroni and Cheese Recipe

Name: Baked Macaroni and Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces cooked macaroni; 3 cups shredded cheese (I use 2 cups of sharp cheddar and 1 cup of colby jack); 1 (8 ounce) package cream cheese; 1 ½ cups skim milk; 1 (12 ounce) can skim evaporated milk; 2 eggs; 1 grated onion; 2 tablespoons Dijon mustard; ½ cup panko breadcrumbs; 3 tablespoons butter, divided; 2 tablespoons flour; fresh chives; chicken broth (optional)

Servings: persons

12 ounces cooked macaroni
3 cups shredded cheese (I use 2 cups of sharp cheddar and 1 cup of colby jack)
1 (8 ounce) package cream cheese
1 ½ cups skim milk
1 (12 ounce) can skim evaporated milk
2 eggs
1 grated onion
2 tablespoons Dijon mustard
½ cup panko breadcrumbs
3 tablespoons butter, divided
2 tablespoons flour
fresh chives
chicken broth (optional)

1
Cook the pasta and drain (for added flavor, I cook the pasta in chicken broth).
2
Grate the onion into a bowl.
3
Grate the cheese.
4
In a large bowl, whisk the eggs with the skim milk and evaporated milk.
5
Set aside.
6
In a large saucepan over medium high heat, melt 2 Tbsp of the butter.
7
Whisk in 2 Tbsp of flour for about 2-3 minutes.
8
Add the grated onion and juice and cook for another minute or so.
9
Reduce heat to medium.
10
Add in the milk mixture and cook for about 10 minutes -- don't let it boil.
11
Take mixture from heat and mix in dijon mustard.
12
Then, add shredded cheese and cubed cream cheese.
13
Mix until all cheese has melted (you may have to turn the heat back on medium low).
14
Add in cooked pasta (and fresh chives) and pour into greased baking pan.
15
In a small pan, melt the other tablespoon of butter and mix in the panko.
16
Spread the panko over the macaroni and cheese.
17
Bake at 350 for 30 minutes or until panko has browned.

707

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 12 ounces cooked macaroni, 3 cups shredded cheese (I use 2 cups of sharp cheddar and 1 cup of colby jack), 1 (8 ounce) package cream cheese, 1 ½ cups skim milk, and more.

Yes, Baked Macaroni and Cheese falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Baked Macaroni and Cheese

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