Easy Baked Mac and Cheese
Easy Homemade Organic Easy Baked Mac and Cheese recipe made with bread crumbs on top made in the le Creuset pot on the stove top
Servings: 6 people
Calories: 883kcal
Ingredients
Macaroni
- 16 oz macaroni elbow pasta
- 2 tbsp salted butter or 2 tsp oil
- Topping
- 2/3 cup panko breadcrumbs
Sauce
- 8 tbsp unsalted butter
- 2/3 cup all purpose flour
- 4 cups milk warmed
- 1.5 cups Mexican Blend Cheese Shredded
- 8 oz Cheddar Cheese shredded
- 3/4 Tsp salt
- 1.5 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp mustard powder
Instructions
Pasta Instructions
- Bring a large pot/dutch oven of water to the boil. Add macaroni and cook per packet directions MINUS 1 minute.
- Drain, return pasta to ovenproof pot.
- Add 2 tbsp salted butter and toss until melted.
- Set aside to cool while making the Sauce.
SAUCE
- 1. Preheat broiler to 500° F.
- 2. In a large saucepan, melt 8 tbsp unsalted butter over medium heat. Add flour and cook, constantly stirring with a whisk, for 1 minute.
- 3. Whisk in the 4 cups of milk 1 cup of the milk at a time making sure the mixture is lump free.
- 4. Whisk in salt, onion powder, garlic powder, and mustard powder seasonings.
- 5. Whisk regularly on low heat for 5 – 8 minutes until thickened to a creamy consistency so that it sticks to the whisk.
- 6. Shred the 8 oz Organic Valley Cheddar Cheese Block.
- 7. Remove the saucepan from stove and 1.5 cups Organic Valley Mexican Blend Shredded Cheese & shredded 8 oz Organic Valley Cheddar Cheese Block.
- 8. Add salt to taste.
ASSEMBLING
- 1. Pour Sauce into the pot with Macaroni and mix quickly.
- 2. Sprinkle with panko bread crumb.
- 3. Bake for 5 minutes or until browned.
Notes
Use an ovenproof pot so that you can use it again when baking the macaroni and cheese with the breading on top.
Nutrition
Sodium: 880mg | Calcium: 676mg | Vitamin A: 1420IU | Sugar: 11g | Fiber: 3g | Potassium: 481mg | Cholesterol: 133mg | Calories: 883kcal | Saturated Fat: 28g | Fat: 46g | Protein: 33g | Carbohydrates: 81g | Iron: 2.5mg