The Best Baked Macaroni and Cheese I’ve Ever Had

Confession… I don’t like macaroni and cheese, or I didn’t until I made it like this

In the vast tapestry of comfort foods, few dishes elicit the same warmth and nostalgia as the timeless macaroni and cheese. This culinary masterpiece transcends generations, offering a comforting embrace reminiscent of home-cooked meals and carefree childhood afternoons. It’s a dish that speaks to the soul, combining simplicity with indulgence in a harmonious dance of pasta and cheese.

At its essence, macaroni and cheese is a canvas for cheesy alchemy. The interplay of perfectly cooked noodles, generously coated in a velvety cheese sauce, creates a symphony of textures and flavors. The cheeses here, a blend of creamy cheddar and sharp parmesan melds together to form a luscious sauce that clings to each pasta twist, ensuring every bite is a decadent delight.

One of the wonders of macaroni and cheese lies in its versatility. From classic stovetop renditions to baked casseroles adorned with golden breadcrumbs, the dish adapts to various preferences and occasions. Additions like crispy bacon, caramelized onions, or a hint of truffle oil elevate this humble dish to gourmet status, proving that even the simplest comfort foods can be a canvas for culinary creativity.

As the fork meets the plate, the macaroni and cheese experience unfolds like a symphony. The initial crunch of the breadcrumb topping gives way to the creamy pasta, each bite a perfect amalgamation of softness and texture. The richness of the cheese envelops the taste buds, leaving a trail of savory satisfaction that lingers, inviting another forkful and another until the plate is a testament to a meal well-enjoyed.

In a world that moves at a dizzying pace, macaroni and cheese offers a culinary hug—a moment of respite and indulgence that goes beyond nourishment. It’s a dish that connects us to our past, satisfies our present cravings, and promises future moments of joy. So, whether shared at a family dinner table or enjoyed solo on a quiet evening, macaroni and cheese is more than just a dish; it’s a delicious reminder that comfort, simplicity, and a touch of cheesy decadence can be found in a humble bowl of pasta.

The best part of this recipe is the bacon grease lined cast iron that you bake the pasta in to finish it off. Topped with Panko bread crumbs and fresh chopped parsley, this is the mac n’ cheese dish you take to a pot-luck knowing there won’t be any left at the end of the night. 

Check out my Instagram to see this recipe from start to finish

https://www.instagram.com/reel/C0s1DNaslWj/?utm_source=ig_web_copy_link&igshid=NTYzOWQzNmJjMA==

What you’ll need…

• Pasta (I prefer shells, but elbow or spirals will do just fine)
• Salted butter
• cheddar cheese
• parmesan cheese
• cream
• whole milk
• onion powder
• garlic powder
• paprika
• mustard powder
• dried chives
• salt and pepper
• fresh parsley
• Panko bread crumbs
• bacon grease (or melted butter)

Mise En Place…

• Boil a large pot of water
• Grate 3 cups of cheddar cheese
• Grate 1 1/2 cups of parmesan
• Rough chop the parsley
• Grease the cast iron skillet with bacon grease or butter
• Preheat your oven to 400 degrees

Ingredients…

• 1 box of pasta, boiled until al dente
• 4 TBSP salted butter
• 3 cups of grated cheddar cheese
• 1 1/2 cups fresh grated parmesan
• 1 cup of heavy cream
• 1 1/2 cups whole milk
• 2 tsp onion powder
• 2 tsp garlic powder
• 3 tsp paprika
• 2 tsp mustard powder
• 4 tsp dried chives
• 2 TBSP fresh parsley
• 1 cup Panko bread crumbs
• Salt and pepper to taste

Preparation…

• In a large pot bring water to a rolling boil, add pasta and cook until al dent, strain pasta and use the same pot to make your cheese sauce.
• Melt the butter and add the milk, cream and seasonings (not including the fresh parsley).
• Add grated cheeses and whisk until fully melted, about 7 minutes, if sauce seems a little too think you can add more milk, if it seems too thin add more cheddar cheese.
• Once the sauce is creamy add the noodles back to the pot and stir until incorporated. 
• Transfer the pasta to the greased cast iron skillet and top with chopped parsley, Panko, salt and pepper.
• Bake until top is golden brown, about 25 minutes. 

Tip: For an added crunch, add an extra layer of cheese to the top of the dish, before adding the Panko, then broil on high for 3 minutes before removing from the oven. 

Next time you need to take a dish to a party or a pot-luck, take this baked macaroni and cheese, I guarantee your guests will be asking for the recipe!