Baked Mac & Cheese recipe and ingredients from your local grocery store Save A Lot

Baked Mac & Cheese

Recipe Courtesy of Save A Lot Test Kitchen

Difficulty Moderate
Serves 4
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



  1. Preheat oven to 350 °F. Grease a 2-quart casserole dish.
  2. 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.
  3. 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
  4. 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.
  5. Gently stir the cooked pasta into the cheese sauce so that the pasta is evenly covered.
  6. Transfer mac & cheese into the prepared casserole dish.
  7. 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.
  8. Sprinkle mixture over top the mac & cheese.
  9. Bake mac and cheese for 15-20 minutes or until bubbling and golden brown.