All-Cheddar Baked Mac and Cheese
- Level: Easy
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 610
- Total Fat
- 38
- Saturated Fat
- 21
- Carbohydrates
- 42
- Dietary Fiber
- 2
- Sugar
- 8
- Protein
- 26
- Cholesterol
- 187
- Sodium
- 477
- Total: 1 hr 10 min
- Active: 20 min
Ingredients
Kosher salt and freshly ground black pepper
1 1/2 cups panko
4 tablespoons unsalted butter, melted
1 pound elbow macaroni
1 cup heavy cream
1 teaspoon ground mustard
1/2 teaspoon cayenne
5 large eggs
Two 12-ounce cans evaporated milk
24 ounces sharp Cheddar
Directions
- Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil. Combine the panko, melted butter and 1 teaspoon salt in a small bowl; set aside.
- Cook the pasta according to the package directions for al dente. Drain well and return to the pot.
- Whisk together the cream, mustard, cayenne, eggs, evaporated milk, 1 tablespoon salt and 1 teaspoon black pepper in a large bowl. Reserve 2 cups of the grated Cheddar for topping. Stir the remaining Cheddar into the sauce.
- Pour the cheese mixture into the pot with the macaroni and place over medium heat. Cook, stirring constantly, until the mixture is warm but not hot, about 3 minutes.
- Transfer to a 9-by-13-inch baking dish and sprinkle evenly with the reserved Cheddar. Top with the breadcrumb mixture.
- Bake until the center of the casserole is set and the top is golden brown, 45 to 50 minutes.