Creamy Baked Mac and Cheese

Name: Creamy Baked Mac and Cheese
Prep time: 00:20:00
Cook time: 00:50:00
Ingredients: Kosher salt Black pepper; freshly ground 1 ½ cup panko 4 tablespoons Cabot Unsalted Butter 1 pound elbow macaroni 1 cup heavy cream 1 teaspoon ground mustard ½ teaspoon cayenne pepper 5 large eggs 2 12-ounce cans evaporated milk 24 ounces Cabot Vermont Sharp Yellow Cheddar or Cabot Extra Sharp Yellow Cheddar; grated (about 6 cups); divided

– Makes 12 servings –

Write a Review

When you’re looking for the ultimate comfort dish, look no further than Cabot’s creamy baked mac and cheese recipe – a favorite to bookmark and make over and over. One of our many easy meals for large family gatherings, this dish is one that everyone will be asking you for the recipe (so be prepared!). This creamy, rich macaroni and cheese recipe uses not one, but two types of Cabot’s cheeses – our Extra Sharp Yellow Cheddar and Vermont Sharp Yellow Cheddar – for an additional cheesy flavor. To up the deliciousness factor, we also use heavy cream, evaporated milk, and Cabot’s Unsalted Butter; enhanced with spices such as ground mustard, cayenne pepper, and black pepper – to ensure each bite is packed with flavor. Whether you’re looking for a meal to bring to a picnic potluck or a holiday recipe for Christmas, we’ve got you covered with this simple-to-make dish.

To get started on this 12-serving baked mac and cheese, preheat your oven to 350°F. and bring a large pot of salted water to a boil on the stove top.

Next, combine your crispy panko breadcrumbs, melted butter, and 1 teaspoon salt in a small bowl. Set this bowl aside.

Continue by cooking the pasta according to the package directions for an al dente noodle. Drain well and return to the pot. Follow this by whisking 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 cheese into the sauce.

Once you’ve combined the ingredients above, add the cheese mixture into the pot with the macaroni and place it over medium heat. Cook, by stirring constantly, until the mixture is warm but not hot, about 3 minutes.

Finally, transfer the noodles 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, between 45 to 50 minutes.

If you’re looking for another easy macaroni and cheese recipe with a kick, check out our Quick Stovetop Mac & Cheese with Southwestern Flavors. Cabot is a co-operative of farm families and we work hard to produce our award-winning dairy products. We’d love to hear your feedback on this creamy dish, so please rate and review it to share your opinion with others.

Ingredients

Kosher salt
Black pepper, freshly ground
1 ½ cup panko
4 tablespoons Cabot Unsalted Butter
1 pound elbow macaroni
1 cup heavy cream
1 teaspoon ground mustard
½ teaspoon cayenne pepper
5 large eggs
2 12-ounce cans evaporated milk
24 ounces Cabot Vermont Sharp Yellow Cheddar or Cabot Extra Sharp Yellow Cheddar, grated (about 6 cups), divided

Email Grocery List

Interested in creating this tasty recipe?

Get the ingredients you need at a convenient nearby location.

Where to Buy

Directions

Prep: 20 mins | Cook: 50 mins | Total: 1 hr 10 mins

PREHEAT oven to 350°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 – 50 minutes.

Recipe courtesy of Food Network.