Baked Macaroni and CheeseOften considered the ultimate comfort food, macaroni and cheese is a staple in many fall dinner recipe rotations. It can be served in classic form or enhanced by adding any number of ingredients like salty applewood smoked bacon, crisp-tender broccoli, or even buttery, rich lobster. The great thing about macaroni and cheese is the number of different ways to prepare it.

Topped with crispy, buttered panko and baked in the Wolf Gourmet countertop oven, our baked macaroni and cheese is finished with freshly grated Parmgiano-Reggiano. We know making a béchamel base and cooking the pasta involves multiple pots and a good amount of cleanup. So, for us the best part of this recipe is the absence of the saucepan, no boiling water or pot cleaning necessary. Combine all the ingredients together and pop it in the oven. Convection mode fully cooks the pasta in the oven and the broil mode crisps the topping to a golden brown.

macaroni and cheese
Baked Macaroni and Cheese
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Rating: 5
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Servings
6 servings
Servings
6 servings
macaroni and cheese
Baked Macaroni and Cheese
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 3
Rating: 5
You:
Rate this recipe!
Servings
6 servings
Servings
6 servings
Ingredients
Macaroni and Cheese
  • 1 tablespoon unsalted butter softened
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon hot pepper sauce (optional)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded fontina or mozzarella cheese
  • 8 ounces elbow macaroni uncooked
Bread Crumbs
  • 2 tablespoons unsalted butter melted
  • 3 cups panko (Japanese style bread crumbs)
  • 1 1/2 cups grated Parmigiano-Reggiano cheese
  • 2 tablespoons finely chopped fresh parsley
Instructions
  • Adjust the oven rack to the lowest position and preheat the oven to CONVECTION/BAKE 375°F. Lightly grease a baking dish with the softened butter.
  • Make the bread crumbs: In a medium bowl, stir together the melted butter, panko, 3⁄4 cup of the Parmigiano-Reggiano, and the parsley and set aside.
  • Make the macaroni and cheese: In a large bowl, whisk together the milk, cream, mustard powder, hot pepper sauce (if using), salt, and pepper. Stir in the cheddar and fontina cheeses, then mix in the macaroni.
  • Pour the macaroni mixture into the baking dish. Cover with a double layer of foil, tightly crimping it around the edges so steam doesn’t escape during cooking. (If steam escapes, the pasta won’t cook through.) Bake for 30 minutes.
  • Remove the baking dish from the oven, discard the foil, and stir the macaroni and cheese. Sprinkle the bread crumbs evenly over the top and continue to bake until golden brown, about 30 minutes longer. Sprinkle the remaining 3⁄4 cup Parmigiano-Reggiano over the top and set the oven to BROIL/HI. Broil until the top is golden brown, 2 to 4 minutes. Remove the dish from the oven and let stand for 5 minutes before serving.

1 comment on “Cook with Confidence: Baked Macaroni and Cheese”

  1. Svetlana

    Our family loves mac and chseee! It’s comforting, filling, and really easy to make for a large amount of people. I’ve actually tried mixing in a bit of fresh veggies just a bit .as I try to get the kids to eat something green for dinner too

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