Baked mac and cheese is a delicious treat whether you're a kid or an adult, and this scrumptious version comes complete with a three-cheese sauce, crispy prosciutto, and a few other tasty ingredients to make it extra special!
Baked Mac and Cheese, a Favorite for the Kid in All of Us
When I was a youngster and even into my teens and early adult years, I used to love the boxed macaroni and cheese that came with the yellow cheese sauce in the pouch.
It was easy enough to prepare—you'd simply cook the noodles, cut the top off the pouch, and squeeze the "cheese" contents onto the hot pasta and stir to incorporate and great for when the craving hit for some quick and cheesy comfort food, but it definitely wasn't unique or gourmet by any stretch of the imagination.
That's why when I began recipe developing many years ago, one of the first “comfort food” recipes that I found myself longing to prepare in my own style was a baked mac and cheese recipe, one that held within it those morsels that I deemed interesting, fun, and extra scrumptiously decadent.
After all, isn't that what a good, homemade baked mac and cheese is all about, anyway? Total cheesy decadence, coziness, and comfort?
What I was hungry for was a macaroni and cheese recipe that would be appealing to lovers of this tasty classic of all ages! 😉
How to Make Baked Mac and Cheese
Just as the name suggests, a baked mac and cheese recipe is just that: baked.
The components are first prepared separately (think cheese sauce, noodles, other added yummy ingredients...) then combined, turned out into a nice, large baking dish, topped with crispy panko topping (in the case of this recipe), and baked!
The results are a mac and cheese that is rich, creamy and gooey in the center, with a crisp, golden-brown topping. So good!
And for my personal recipe, I use three cheeses in my cheese sauce (sharp white cheddar, gruyere and jalapeno jack), with multigrain elbow macaroni pasta for the noodles (you can use regular as well). I also add in a tiny sprinkle of julienned, tangy-sweet sun-dried tomatoes, plus that crisped up, chopped prosciutto as a final flourish.
It's truly a homemade baked mac and cheese unlike any other—my favorite kind! 😉
Here's a quick overview of the steps for my baked mac and cheese recipe:
- I begin by preparing my cheese sauce, and keeping it warm.
- Then, I cook my pasta noodles according to the package instructions, and set those aside for a moment.
- Next, I prep my panko topping, as well as the other handful of ingredients that go into this delicious dish.
- Finally, I combine the pasta noodles with my sauce, add my other remaining ingredients, turn this mixture out into a prepared baking dish, and top with my panko mixture and bake until golden and bubbly.
- I finish with a flourish of chives plus some of my remaining crispy prosciutto, and dig right in!
(My full recipe is below...)
Tips & Tidbits for Baked Mac and Cheese:
- Choose your noodles: Classic elbow macaroni pasta is perfect for this recipe. For added health benefit, I personally opt for the multigrain variety, but you can use your favorite kind of pasta.
- Getting cheesy: My choice of cheeses are sharp white cheddar, jalapeno jack and gruyere; and I choose those because they have lots of flavor and are wonderfully meltable. You can also sub whole milk mozzarella, or another of your favorite highly meltable cheeses, if you prefer.
- Crisping prosciutto: To prepare, simply add slices to a hot pan for a couple of minutes until crispy, both sides, as you would bacon. When done, blot with a paper towel and chop. (Feel free to substitute bacon, or even leave it out altogether if you'd like to make this a vegetarian version.)
- Sliced sun-dried tomatoes for zip: The slightly sweet-savory and tangy flavor of some julienned sun-dried tomatoes offers a bit of an interesting flavor pairing when it comes to the creamy sauce; but if you're not a fan, simply leave them out!
- Prepare ahead for easy baked mac and cheese: If I'm looking to streamline things for myself and make the process a little quicker on the day I plan on baking and serving this recipe, I prep the sauce, cook the noodles, and prep as many of the other ingredients as I can a day or two ahead of time. Then, I simply reheat the sauce and warm the noodles, put it all together, and bake!
- Reheating leftovers: I've found that the best way to reheat leftovers, to get as much of that creaminess back as possible, is to either microwave a portion in a bowl, covered with a small plate (to keep the steam in); or, reheat in a glass container covered with foil in a toaster over set to 375- 400° for about 20 minutes.
Feast your eyes on these, or just jump to the recipe:
Recipe
Baked Mac and Cheese
by Ingrid Beer
Category: Entree
Cuisine: American
Yield: Serves 8
Nutrition Info: 772 calories
Prep Time: 25 minutes
Cook time: 55 minutes
Total time: 1 hour, 20 minutes
Cheese Sauce Ingredients:
• 4 cups low-fat milk
• 2 cups half and half
• 1 tablespoon chicken base
• 2 cloves garlic, pressed through garlic press
• 1 ½ teaspoons salt
• ¼ teaspoon ground white pepper
• Pinch ground nutmeg
• 6 tablespoons butter
• 9 tablespoons flour
• 1 ½ cups, heaping, grated extra sharp white cheddar
• 1 ½ cups, heaping, grated jalapeno jack cheese
• 1 ½ cup, heaping, grated Gruyere cheese
• 1 ½ teaspoons lemon juice
Mac and Cheese Ingredients:
• 14 ounces uncooked elbow macaroni pasta (multigrain or regular)
• 3 ounces sun-dried tomatoes (not packed in oil), julienned
• 8 ounces sliced prosciutto, crisped and chopped, divided use
• ¼ cup grated sharp white cheddar cheese
• ¼ cup grated jalapeno jack cheese
• ¼ cup grated Gruyere cheese
• 1 cup panko bread crumbs
• 1 ½ tablespoons olive oil
• 1 teaspoon Italian seasoning
• ½ teaspoon black pepper
• ¼ teaspoon salt
• 3 tablespoon chives, chopped, for garnish
-Begin by preparing your cheese sauce: add the milk, half and half, chicken base, garlic, salt, white pepper and nutmeg into a medium-sized pot, and place over medium heat; bring the mixture to a good simmer, whisk to blend so that all ingredients within are combined, and turn off the heat; keep warm.
-Place a large (preferably non-stick) pot over medium-low heat, and add the butter in; once melted, add in the flour, and stir to combine to form the “roux” or thickener for the sauce, and allow it to cook for about 1 minute to cook out the raw flour taste.
-Next, slowly pour the hot milk/half & half mixture into the roux, whisking the whole time to avoid lumps from forming; allow the mixture to come to the simmer for about 2-3 minutes, whisking occasionally, to allow the sauce to thicken and tighten up a bit.
-Once thickened, turn the heat off, and add the grated cheeses into the cream sauce one at a time, whisking very well to blend in between each addition of cheese.
-Whisk in the lemon juice, and once smooth and blended, cover and keep warm.
-To prepare your baked mac and cheese: preheat the oven to 350°, and lightly butter a large casserole/baking dish.
-Cook the elbow macaroni according to package instructions, and drain well.
-Next, add the cooked elbow macaroni directly into the cheese sauce, along with the sun-dried tomatoes, and gently stir to combine well; pour about half of the mac and cheese mixture into the prepared casserole/baking dish, and sprinkle over about half of the chopped, crispy prosciutto.
-Pour the remainder of the mac and cheese mixture into the casserole dish, and sprinkle over the top the ¼ cups each of the white cheddar, jalapeno jack and Gruyere cheeses, mixing them a bit.
-Combine the panko bread crumbs with the olive oil, Italian seasoning, black pepper and salt , and sprinkle that mixture evenly over top of the mac and cheese to create a topping.
-Place the uncovered casserole/baking dish into the oven to bake for about 25 minutes, or until the cheese is hot and gooey, and the breadcrumb topping is golden and crispy (if the breadcrumb topping needs additional browning, just turn the broiler on low, and allow it to crisp up a bit more for a moment or two, but don't walk away from it).
-To finish the mac and cheese, sprinkle the remainder of the chopped, crispy prosciutto over the top, as well as the chopped fresh chives, and serve immediately while hot.
Craving more mac and cheese recipes? Check out this Cheeseburger Macaroni and Cheese, or this Creamy Mac and Cheese with Cauliflower!
Cook’s Note: This recipe was originally published in 2013, and has been updated with even more love!
Jen @TheFithousewife
Oh my, this looks devine! I think my husband and I would really like this 🙂 I love all the yummy cheeses you've used. Thanks for sharing!
The Cozy Apron
Thank you, Jen! I'm sure if you and your hubby are mac 'n cheese lovers, you'd both enjoy this version - be forewarned though; it is addictive!
Kristy
Here I am, AGAIN. This time 6 years (and 2 kids) from my original comment. Making it again for a company thanksgiving potluck. It is a classic!
The Cozy Apron
Hi Kristy! So happy to see a comment here from you again. And by the way, congrats on becoming a momma to 2 kiddos!
It makes me so happy and honored that, after all these years, this yummy little recipe is still a part of the Turkey Day potluck. May you and your loved ones enjoy it once again. 🙂 Have a fantastic holiday season!
Christin@SpicySouthernKitchen
Love the combination of cheeses you've used. Looks like the ultimate comfort food!
Kim - Liv Life
I actually posted a question on my FB page today asking for mac n cheese recipes. I've found IT! Yep, the ONE. What you have here is positively breathtaking... gorgeous photos and incredible ingredients perfect for us adults. Though as my age is over that 40 mark, I think that puts you still in the spring-chicken category! (Never fear, the 40's are the best so far!!)
The Cozy Apron
Hey, thanks Kim! And that's funny about your posting to FB about mac 'n cheese recipes; I must have subconsciously picked up on your food "vibes", haha - so glad I could be of service! Please enjoy the recipe!
Anastasia
Beautiful photos!
Rosie @ Blueberry Kitchen
Yum, your mac and cheese looks so delicious!
Sarah
This mac looks incredible!! Must. Make. Now.
Thank you for a wonderful post!
The Cozy Apron
Yes, you absolutely should! 😉
C. Smith
Your recipe looks wonderful; I really like the combination of cheeses that you have used! I am looking forward to trying this out. I am wondering if you would be able to answer two questions first, though? They are:
1.) Can chopped bacon bits (from fried bacon strips, not the pre-packaged kind) can be used instead of the prosciutto?
2.) Can the three cheese sauce recipe be halved?
Thank you for sharing this recipe.:)
The Cozy Apron
Hi there! Thanks for your questions. Yes, absolutely use the chopped, fried bacon; that would be delicious, and perfectly fine. And of course the sauce can also be halved, especially if you're looking to feed about 4. I would use about 8 ounces of the elbow macaroni noodles in that case, as well as about half of the rest of the ingredients. Enjoy!
Jessica @ Domesticated Wild Child
That looks amazing! I'm a mac and cheese fan and that takes it to another level! Definitely going to make this!
Shayne
Is this amazing recipe possible to make ahead?
the Cozy Apron
Hi Shayne, great question! Here's what I would advise: prepare all of the component parts—cook up the pasta, prepare the sauce, and have those done ahead of time. Then when you're ready to prepare this, heat up the sauce, gather up the rest of your ingredients (you could even have those prepped and portioned out, as well) and then proceed with the rest of the recipe baking the mac n' cheese off. I wouldn't assemble it ahead of time, because the sauce would sort of get "sucked up" or absorbed by the pasta if they sit together too long. But if you prepare these components and have them ready to just assemble and bake, you should be good. 🙂 Hope that helps you! Please enjoy.
Kristy
I made this for Christmas and it was delicious. However everyone who ate the leftovers agreed that it was even more delicious the second time around.mim currently making it to take to a luncheon tomorrow. I plan on keeping it in the fridge overnight and removing it in the morning so it has some time to come to room temperature then I will reheat it in the afternoon.
The Cozy Apron
Kristy, how fun that you've made this a couple of times now! I'm thrilled that it's being enjoyed; thank you for sharing that with me!
Laurie Siegmund
Nice to read a post where someone has actually made it! Thank you. I know it looks delicious but it's always nice to hear how it tastes!
Kristy
Here I am again! Making it two years later for Thanksgiving.
The Cozy Apron
Aw...I love it Kristy! Hope you all enjoy...again! 🙂
Tess Frazier
I made this as written and it was very popular with the over 30 set and the under 30 set. My 13 year old son proclaimed it to be a taste of heaven. It's the crisped prosciutto that really sets it apart. Lemon juice is critical for tanginess. Garlic was also essential to elevate this dish from the average mac n cheese. Great recipe. Thanks!
The Cozy Apron
Hi Tess, wow! So thrilled to read that! (And please tell your 13 year old son that he already has a creative way with words...I think you just may have a future recipe/restaurant critic in your midst ) So glad that both the grown ups & the kids enjoyed, and thank you for sharing your experience with me!
Jade Bamford
Thanks for the recipe! Looks amazing! I'm gonna have a go tonight for a potential boyfriend. Definitely looks like the kind of food that is good for the heart! Thanks again! X
The Cozy Apron
Jade, hope you both enjoy! And here’s to finding a new & wonderful potential relationship; how precious you are cooking! The more we all do that for one another, the better
Maureen
The BEST Mac and Cheese recipe ever! Made this for Christmas Eve last night along with your Stuffed Mushrooms and other appetizers. This was so creamy and delicious. Family members asked for the recipe. It was sheer Mac and Cheese perfection! No need for any other recipe when you have this one!
Thanks so much!
Maureen
The Cozy Apron
Thank you so much, Maureen!
I'm so tickled others asked for the recipe...I love and appreciate when our recipes get passed along and shared!
Your dinner sounds like it was very cozy and comforting, and I'm so warmed and honored that my recipes were a little part of your special evening. Thanks for sharing your experience!
Dawn
I tried this for new years and it was amazing. All my friends loved it.
The Cozy Apron
Dawn, thanks so much for sharing that! So glad you all enjoyed.
Melissa
Ingrid, this is some of the best baked mac&cheese I've ever eaten, and that's coming from a girl who grew up in South Georgia where casseroles are an art, haha. I made a scaled down version as a "test" to see if I wanted to bring it to Thanksgiving this year as a break from the "traditional" baked mac&cheese, and I used yellow sharp cheddar instead of the white because my grocer was out--it's just so good! Here's to the next 50 recipes. 😉 Love, Melissa
The Cozy Apron
Hi there, Melissa! I really appreciate your comment—thank you!
I'm honored that you enjoyed this baked mac and cheese so much, and that it just may end up being a little part of your Thanksgiving spread. How cool!
Here's to the next 50 recipes—I can't tell you how impressed I am with you!! 🙂
Melissa
The Mac & Cheese was a HIT! In addition to a few other vegetable dishes, I also brought your Green Beans with Mushrooms & Parmesan (had to sub sliced almonds for the hazelnuts), the Cranberry Sauce, and I used the pecan topping from your Sweet Potato Casserole on my stand-by recipe. Thanks again for your gifts of food; I hope you had the happiest of days with your family during this time of giving and gathering. Love, Melissa
The Cozy Apron
Wonderful, Melissa! ❤️ So glad so many of the recipes came in handy, and that the holiday was a success for you and your loved ones!
Liz
Hello! We've made this a few times and LOVE it. Would it work to freeze this?
The Cozy Apron
Hi Liz, I'm so happy to read you enjoy this recipe!
As far as freezing it, I don't see why not. The only concern I might have is the texture/consistency of the cheese sauce, as I wonder if freezing it will make the sauce a bit grainy because of ice crystals. But honestly, I think once reheated, you should be just fine.
Let me know if you try!
Liz
Thanks so much! I will be making it for a friend so I probably won't try it, but I think I'll make the recipe and just wait to add the bread crumbs so they don't get mushy. And then those could be added right before baking. Thanks!
Chason
I am a traditional Dad and BBQ is my specialty but i am a terrible cook. My last mac&cheese caused the family to cry "Never make Mac&cheese again! you ruined one of our favorite dishes" But I was determined to persist and after looking at half a dozen recipes yours looked the best. But I never know when to leave well enough alone so I made the following changes based on my family's predilections. You might wonder if not following recipes if the reason I am a terrible cook. I wonder that too, but I can't seem to help myself.
1. Whole milk and heavy cream- no low fat stuff. Don't eat mac&cheese if you need to lose weight.
2. No sun dried tomatoes-my youngest doesn't like 'em.
3. No salt. We don't like salty foods and besides cheese and bouillon have enough.
4. I added the roux to the milk and whisked it because my pan wasn't big enough to do it the other way.
5. I mixed the prosciutto and the noodles in the big pot before putting into the baking tray.
6. I didn't add any spices or olive oil to the panko but just sprinkled in on top.
So, in spite of butchering your well thought out and expertly designed recipe, the family said this was the best mac&cheese ever. Of course I overcooked the brisket but that's another story.
The Cozy Apron
Chason, thanks for sharing!
I'm so happy this recipe turned out to be a hit for you, and that the family once again has a go-to mac and cheese recipe to enjoy...complete with your tweaks! 😉 Happy cooking, Chason!