Best Ever Baked Macaroni and Cheese

I’ve said it before and I’ll say it again and again and again. I love Love LOVE mac n cheese. It is hands down my favorite food. I also enjoy watching my child experience the same love for mac n cheese that I have.

Macaroni and Cheese

I’m still on my quest to find a homemade baked macaroni and cheese recipe that I love. This one was simple enough to make however it didn’t turn out as well as I would have liked.

Baked Macaroni and Cheese

The baby played with it but wouldn’t eat it. Mr. H never tried it. And I liked it ok. The garlic is totally unnecessary and probably the reason the baby didn’t eat it. The garlic was very overpowering. So much so that it was a bit hard to taste the cheese sometimes.

UnBaked Macaroni and Cheese

I can’t say that I recommend this recipe and it definitely does NOT deserve to have the word Best in its title. But here’s the recipe nonetheless, found on Fashionable Foods.

"Best" Ever Baked Macaroni and Cheese

"Best" Ever Baked Macaroni and Cheese


  • 1 lb Cavatappi pasta, or other short cut pasta
  • 1/2 stick butter
  • 1/4 cup flour
  • 2 tsp Dijon mustard
  • Kosher salt and freshly cracked black pepper
  • 1/4 tsp cayenne pepper
  • handful fresh parsley, chopped
  • 3.5 cups milk
  • 1 large egg
  • 8 oz block cheddar cheese, shredded
  • 8 oz block Havarti cheese, shredded
  • 2 tbsp melted butter
  • 1/2 cup Panko breadcrumbs
  • 1 tbsp dried parsley
  • 1/2 tsp garlic powder
  • optional: stewed tomatoes, for serving


  1. Preheat oven to 375F.
  2. In a large pot of boiling water, cook pasta until al dente.
  3. Drain pasta and set aside in a large bowl.
  4. In a large pot, melt butter and sprinkle flour over top. Whisk until smooth and cook 1 minute.
  5. Add Dijon mustard, salt, pepper, cayenne, and parsley.
  6. Slowly whisk in milk and cook over medium heat until sauce thickens, whisking occasionally, approx 8-10 minutes.
  7. In a small bowl, beat the egg.
  8. Slowly add béchamel sauce to the egg, whisking vigorously.
  9. Pour mixture back into pot and whisk for 1-2 minutes.
  10. Remove from heat and slowly add the cheeses, a handful at a time. Stir and make sure each handful is melted before adding more.
  11. Pour sauce over cooked pasta and mix well.
  12. Dump pasta in a baking dish.
  13. In a small bowl, mix melted butter, Panko, parsley, and garlic powder.
  14. Spread crumb mixture over macaroni and cheese.
  15. Bake at 375F for 35-40 minutes or until golden and bubbly.
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