Baked Mac & Cheese
Recipe Courtesy of Save A Lot Test Kitchen
Prep Time 20 minutes
Cook Time 20 minutes
- 4 cups Mantia’s rotini pasta, cooked al dente
- 4 Tbsp. Coburn Farms unsalted butter, divided
- 2 Tbsp. Ginger Evans all-purpose flour
- 2 ½ cups Coburn Farms 2% milk
- 1 tsp. Kurtz Dijon mustard
- ½ tsp. Marcum onion powder
- ¼ tsp. Marcum garlic powder
- Pinch Marcum cayenne pepper
- 12-oz. Coburn Farms block sharp cheddar, shredded (3 cups)
- ¾ cup Marcum plain breadcrumbs
- ½ tsp. Marcum dry parsley flake
- ½ cup Coburn Farms grated parmesan
- Marcum salt & ground black pepper
- Preheat oven to 350 °F. Grease a 2-quart casserole dish.
- Cook pasta according to package directions so that it is al dente. Drain pasta and rinse under cold water to stop the cooking process. Set pasta aside.
- Meanwhile, make the cheese sauce. In a saucepan, melt 2 tablespoons of butter. Sprinkle in the flour while whisking into a smooth paste. Allow flour to cook for 2 minutes. Slowly stream in the milk while whisking. Bring milk to a simmer, stirring often, a
- Stir in Dijon, garlic powder, onion powder and pinch of cayenne pepper, salt and pepper. Working in a few batches, melt in the shredded cheese. Once cheese is melted and a smooth sauce has formed, turn off heat.
- Gently stir the cooked pasta into the cheese sauce so that the pasta is evenly covered.
- Transfer mac & cheese into the prepared casserole dish.
- In a skillet, melt the remaining butter until it is slightly browned. Combine with breadcrumbs, dry parsley, and a pinch each of salt and pepper. Toast for 2 minutes. Remove from heat and combine with the parmesan cheese.
- Sprinkle mixture over top the mac & cheese.
- Bake mac and cheese for 15-20 minutes or until bubbling and golden brown.