Baked Mac and Cheese



  • ▢1 lb elbow macaroni
  • ▢1 tablespoon olive oil
  • ▢2 tablespoons unsalted butter
  • ▢3 tablespoons all-purpose flour
  • ▢1½ cups half & half
  • ▢2 cups shredded cheddar cheese
  • ▢1 cup shredded mozzarella cheese
  • ▢1¾ teaspoons salt
  • ▢½ teaspoon garlic powder
  • ▢¼ teaspoon ground cayenne pepper
  • ▢¼ teaspoon ground black pepper
  • ▢2 tablespoons salted butter
  • ▢1 cup panko bread crumbs
  • ▢3 tablespoons finely grated parmesan cheese optional



  • Preheat the oven to 350 degrees F and grease a medium casserole dish with nonstick spray; set aside.
  • Cook the pasta according to the package directions for “al dente”, this should take about 7 to 8 minutes. Drain, place back in the pot, and set aside.
  • Meanwhile, heat the olive oil, butter, and flour in a large skillet until the butter has melted. Whisk the mixture over medium low heat for 3 minutes.
  • Whisk in the half & half and bring to a simmer.
  • Whisk in the cheddar and mozzarella cheeses as well as the salt, garlic powder, cayenne, and black pepper until the cheese is melted and the mixture is thick and gooey.
  • Pour the cheese sauce over the pasta and stir until fully coated then transfer into the prepared casserole dish.
  • In a small skillet, melt the salted butter and add in the Panko breadcrumbs and toast over medium heat until they begin to brown. Optional: Mix in 3 tablespoons of Parmesan cheese right at the end of toasting.
  • Sprinkle the mixture over the top of the macaroni and cheese and bake for 10 minutes.

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