Baked Mac and Cheese

Updated: Jan 8


16 oz elbow noodles

1 1/2 cups shredded cheddar

1 cup shredded fontina (or another melting cheese)

1 cup shredded swiss ( or extra cheddar)

6 tablespoons butter

4 tablespoons all purpose flour

4 cups whole milk

1 1/2 tablespoons white pepper

1 1/2 tablespoons garlic powder

1 1/2 tablespoons onion powder

1 1/2 tablespoons cajun seasoning

2 1/2 cups Panko (optional, for topping)

4 tbs butter, melted (optional, for topping)

5 tbs shredded parmesan (optional, for topping)

2 tsp cajun seasoning (optional, for topping)


  1. In a small mixing bowl, combine the Panko, melted butter, and parmesan cheese. Add extra seasonings if desired. I used cajun seasoning. Mix well.


  1. Preheat the oven to 350 degrees F. Bring a large pot of water to a boil. Salt really well and add the pasta.

  2. While the pasta cooks, in skillet, melt the 6 tbs of butter and add the flour. Simmer on a medium heat for 3-4 minutes. Pour in the milk and bring to a bubble. The mixture should thicken just a bit, after about 5-7 minutes.

  3. Right about now, the pasta should be Al Dente. Drain and set aside.

  4. When the milk mixture thickens, add in the cheeses and whisk together constantly for about 5 minutes then turn off the heat.

  5. Add the pasta back to a large pot, and pour in the cheese sauce. Combine well.

  6. Butter a cast iron skillet or large baking dish and pour in the mac and cheese. Add on the Panko topping if desired.

  7. Bake for 20-25 minutes, until bubbling and the top is browned. Keep an eye on it, mine baked for only 20 minutes!

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