Recipe of the Month

Recipe of the Month

Baked Mac & Cheese

(Serves 10 – 12)


  • 1 lb Pasta (your choice of shape/size – cavatappi, spirals or wagon wheel shapes are fun!)
  • 1/2 cup Flour
  • 1/2 tbsp Kosher or Sea Salt
  • 1/2 tbsp Pepper
  • 1/2 cup Panko breadcrumbs
  • 5/8 cup Butter
  • 6 cups Cheddar Cheese, sharp or white (freshly shredded)
  • 4 cups Milk


  1. Preheat oven to 325 degrees.
  2. Boil pasta in salted water according to package directions.
  3. Melt butter in large saucepan over medium heat. Sprinkle in flour and whisk and cook 2-3 minutes. Add in salt and pepper.
  4. Slowly pour in 4 c. milk whisking until smooth and heating to a low boil until thickened. Do not stop whisking and cooking until thick. Remove from heat.
  5. Grease a 9x13" baking dish and add the hot pasta to the dish. Over the top sprinkle 6 c. of freshly shredded cheese.
  6. Pour the thickened cream sauce over the hot pasta and cheese and let it sit until the cheese melts. Stir everything together.
  7. Melt 2 T. butter over medium heat in a medium saucepan. Add in panko breadcrumbs, stirring constantly 3-5 minutes or until golden brown.
  8. Sprinkle the breadcrumbs over the mac and cheese.
  9. Bake in a preheated 325-degree oven 12-15 minutes.

Comments from “Home Chef & Mom” Heather:

This was delicious. My girls and I loved it! I have always looked for a good baked mac and cheese and now I found it. If you decide to use cavatappi noodles, it will fill the whole 9x13 pan. Then you still must put the shredded cheese and the sauce on top. With the sauce, you will have to slowly poor on top of it or it will overflow. Mix it all together very slowly so that it won’t spill out. I baked it for 15 minutes and wished I baked it a little longer just to make the panko breadcrumbs a little crisper on top.