Baked Mac and Cheese

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  • Level: Easy
  • Total: 2 hr 10 min
  • Prep: 30 min
  • Inactive: 10 min
  • Cook: 1 hr 30 min
  • Yield: 8 to 10 servings
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3 ounces butter

1/2 medium onion, chopped

1 clove garlic, minced

Kosher salt

3 ounces all-purpose flour

1 cup chicken stock

2 cups half-and-half

6 ounces smoked Cheddar, grated

3 ounces mascarpone

1 large egg

1 pound cooked macaroni

4 ounces panko bread crumbs

1/4 cup freshly chopped parsley leaves


  1. Preheat oven to 350 degrees F.
  2. In a medium saucepan, melt butter, add onion and garlic and sweat over medium heat for 3 minutes with a pinch of salt until vegetables are translucent and aromatic. Add flour and stir with wooden spoon until the flour is completely incorporated with the vegetables, cooking for about 2 minutes. Add the chicken stock 1/3 cup at a time, stirring vigorously to ensure no lumps form. Bring to boil and reduce to medium-low heat and simmer for 40 minutes. Remove pan from heat and whisk in the half-and-half, Cheddar, mascarpone, and egg. Toss sauce with macaroni and place in a 2-quart casserole pan. Mix bread crumbs and parsley in a small mixing bowl and sprinkle on top of pasta. Bake at 350 for 15 minutes, or until bread crumbs are golden brown.
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