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Rich and oh-so-creamy, this Baked Mac and Cheese is comfort food at its best! Perfect as a side dish or weeknight dinner, this is one recipe you’ll want to make on repeat! This recipe comes from Trish over at Mom on Timeout, and I love that it was truly easy to put together and really very creamy. It was devoured by my family, and I hope that you’ll give it a try and head on over to give Trish a big thanks for this awesome deliciousness!
For this recipe, I used my Pampered Chef 12″ (30-cm) Signature Nonstick Skillet and my Stone Rectangular Baker With Tray:
12″ (30-cm) Signature Nonstick Skillet
A Sauté Pan for Family-Sized Meals
This 12″ (30-cm) skillet will be your go-to for one-pan dinners and big portions of scrambled eggs, chicken, pasta, and other family favorites. With a removable handle and glass lid, you can easily transfer this pan from the stovetop to the oven. It has a top-of-the-line nonstick coating that’s perfect for no-fat, low-fat, and no-fuss cooking—because your food will slide right out—and cleanup is a breeze in the dishwasher!
About Signature Nonstick Cookware
We call it our signature cookware collection because it’s that good. This cookware is designed for the way you cook, clean, and store. Because this cookware is designed without rivets, there’s no food buildup or rusting, and they’re dishwasher-safe for easy cleanup. The removable handle helps you save space in your cabinets, oven, and dishwasher. The top-of-the-line titanium-reinforced, four-layer nonstick coating is made without PFOA and provides even heat conduction and consistent results every time. With a lifetime guarantee, this cookware is a smart and savvy investment that will last!
Guarantee
- Pan: Lifetime guarantee
- Removable handle: 5-year guarantee
Product Details
- 4¼-qt. (4-L) capacity
- 12″ (30-cm) diameter
- Includes a tempered glass lid with stainless steel rim
- Top-of-the-line, titanium-reinforced, 4-layer nonstick coating releases food easily
- Made without PFOA
- The removable handle saves space in your cabinets, oven, and dishwasher
- Metal utensil–safe
- Pan is heat-safe to 480°F (250°C)
- Lid is heat-safe to 400°F (200°C)
- Dishwasher-safe
Stone Rectangular Baker With Tray:
The Stone Rectangular Baker With Tray offers the best of both worlds. The Stone Rectangular Baker and Stone Serving Tray combine the amazing cooking surface and heat retention of our unglazed stoneware with the beauty of our fully glazed stoneware. You can take both the baker and serving tray straight from the microwave, oven, or freezer to your table. When you’re not using it as a lid, the Stone Serving Tray can be used to bake cookies, cook veggies, serve food, or store leftovers in the fridge!
Click the links to get your 12″ (30-cm) Signature Nonstick Skillet and Stone Rectangular Baker With Tray today. You’ll be glad you did.
Let’s jump right in!
Ingredients:
- 1 tbsp extra virgin olive oil
- 6 tbsp unsalted butter
- 1/3 cup all-purpose flour
- 3 cups whole milk
- 1 cup heavy whipping cream
- 4 cups sharp cheddar cheese
- 2 cups Gruyere cheese shredded
- salt and pepper to taste
For the Topping
- 1 1/2 cups panko crumbs
- 4 tablespoons butter melted
- ½ cup Parmesan cheese shredded
- ¼ teaspoon smoked paprika
Instructions
Shred Gruyere, cheddar, and Parmesan cheese; set aside.
Cook macaroni according to package directions, minus one minute under al dente. Drain when finished, adding olive oil to the pasta to prevent sticking. Set aside.
Preheat oven to 350°F/175⁰C.
Melt butter in large skillet over medium heat. Add flour, whisking for one full minute until beginning to bubble, and slightly golden in color.
Slowly pour in the milk and heavy cream, whisking to fully incorporate. Once mixture is bubbling and thick, continue to whisk and cook an additional 2 minutes, adding salt and pepper to taste.
Add four cups of the Gruyere and cheddar cheese to the mixture one cup at a time, whisking between each addition to combine.
Add the pasta to the cheese sauce, gently stirring until pasta is fully incorporated with the cheese.
Transfer half of the macaroni and cheese to a 9 x 13 baker, followed by the remaining shredded Gruyere and cheddar cheeses. Top with the remainder of the pasta.
Make the Topping:
Combine Panko crumbs, smoked paprika, and melted butter. Pour over macaroni and cheese.
Bake for 30 minutes, or until the topping is golden brown, and the macaroni and cheese is bubbling.
Serve immediately.
That’s it! I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe. I would love to hear from you. Let’s make great food together!!
***I am a Pampered Chef Consultant – please contact me when you would like to schedule your virtual or in-person party, fundraiser or wedding shower, or to place an order. If you have any questions about the products you already have, or want some information on starting your own PC business, I can help you with that as well!!***
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Baked Mac and Cheese – Mom on Timeout (Video)
Equipment
Ingredients
- 16 oz elbow macaroni or other short pasta of your choice
- 1 tbsp extra virgin olive oil
- 6 tbsp unsalted butter
- ⅓ cup all-purpose flour
- 3 cups whole milk
- 1 cup heavy whipping cream
- 4 cups Sharp cheddar cheese shredded
- 2 cups Gruyere Cheese shredded
- kosher salt and pepper, to taste
For the Topping
- 1.5 cups panko bread crumbs
- 4 tbsp butter melted
- ½ cup Parmesan cheese grated
- ¼ tsp smoked paprika
Instructions
- Shred Gruyere, cheddar, and Parmesan cheese; set aside.4 cups Sharp cheddar cheese, 2 cups Gruyere Cheese, 1/2 cup Parmesan cheese
- Cook macaroni according to package directions, minus one minute under al dente. Drain when finished, adding olive oil to the pasta to prevent sticking. Set aside.16 oz elbow macaroni, 1 tbsp extra virgin olive oil
- Preheat oven to 350°F/175⁰C.
- Melt butter in large skillet over medium heat. Add flour, whisking for one full minute until beginning to bubble, and slightly golden in color.6 tbsp unsalted butter, 1/3 cup all-purpose flour
- Slowly pour in the milk and heavy cream, whisking to fully incorporate. Once mixture is bubbling and thick, continue to whisk and cook an additional 2 minutes, adding salt and pepper to taste.3 cups whole milk, 1 cup heavy whipping cream, kosher salt and pepper, to taste
- Add four cups of the Gruyere and cheddar cheese to the mixture one cup at a time, whisking between each addition to combine.4 cups Sharp cheddar cheese, 2 cups Gruyere Cheese
- Add the pasta to the cheese sauce, gently stirring until pasta is fully incorporated with the cheese.16 oz elbow macaroni
- Transfer half of the macaroni and cheese to a 9 x 13 baker, followed by the remaining shredded Gruyere and cheddar cheeses. Top with the remainder of the pasta.
Make the Topping
- Combine Panko crumbs, smoked paprika, and melted butter. Pour over macaroni and cheese.1.5 cups panko bread crumbs, 4 tbsp butter, 1/4 tsp smoked paprika, 1/2 cup Parmesan cheese
- Bake for 30 minutes, or until the topping is golden brown, and the macaroni and cheese is bubbling.
- Serve immediately.