Baked macaroni and cheese is guaranteed to be a hit with the kids. And while my kids debate which recipe is the best macaroni and cheese they've ever had, this baked mac and cheese recipe always rates near the top.
Penne pasta and two kinds of cheese make this baked macaroni and cheese recipe really stand out. Serve with baked macaroni and cheese with a kids salad and fresh fruit.
Be sure to make enough for leftovers. This baked macaroni and cheese tastes even better the second day.
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Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: 6-8 servings
Ingredients:
- 16 oz. penne pasta
- 4 Tbsp. butter
- 3 Tbsp. all-purpose flour
- 3-1/2 cups milk at room temperature
- 1 tsp. garlic powder (not garlic salt)
- 1/2 tsp. kosher salt
- 1/2 tsp. black pepper
- 1 Tbsp. Dijon mustard
- 3-4 dashes hot sauce
- 1-1/2 cups shredded cheddar cheese, divided
- 1 cup shredded Monterey Jack cheese
Preparation:
- Preheat oven to 350 degrees F. Spray a 9 x 13 pan with cooking spray.
- Bring a large pot of water to boil for pasta. Cook according to package directions for the shortest recommended cooking time (in other words, if it says 12-15 minutes, cook for 12 minutes). Drain.
- In a medium saucepan, heat butter over medium heat. Whisk in flour. Cook, stirring constantly, for 1-2 minutes.
- Whisk in milk. Add garlic powder, salt, pepper, mustard and hot sauce, continuing to whisk frequently, until mixture boils and thickens.
- When sauce thickens, turn off heat, and add 1 cup of the cheddar cheese and the Monterey Jack cheese. Stir until cheeses are completely melted.
- Pour cheese sauce over macaroni. Stir and transfer to prepared baking dish. Sprinkle remaining cheddar cheese over top. Bake 15 minutes or until cheese is melted and golden.
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