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Baked Mac and Cheese

Source: https://www.thecookierookie.com/baked-mac-and-cheese/ Serves 8 · Prep 20 min · Cook 30 min

❄️ FREEZE STAGE: Assembled, UNBAKED — keep the breadcrumb topping separate

  • Freeze at: Sauced pasta transferred to the baking pan, before baking. Freeze the Panko topping in a small separate bag and add it just before baking so it stays crisp.
  • How: Cover tightly with foil, up to 3 months.
  • Cook: Thaw overnight in the fridge, let sit at room temp 30 min, add cheese + breadcrumb topping, then bake covered at 350°F for 20 min, then uncovered 10 min.
  • Note: cheese sauces can turn slightly grainy after freezing — stir/reheat gently. You can also just make it fresh and freeze baked leftovers up to 3 months.

Ingredients

Pasta

  • 1 lb dry elbow macaroni (1 box)
  • 5 tbsp unsalted butter
  • ¼ cup minced onion
  • 2 cloves garlic, minced
  • ¼ cup all-purpose flour
  • 3¼ cups whole milk (room temp)
  • ½ cup sour cream (room temp)
  • 4 cups freshly shredded sharp cheddar
  • 2 cups freshly shredded Swiss cheese

Topping

  • 3 tbsp unsalted butter
  • 1 cup Panko breadcrumbs
  • ½ tsp kosher salt
  • ¼ tsp garlic powder
  • Chopped fresh parsley (optional garnish)

Method

  1. Preheat oven to 375°F. Boil pasta to al dente in salted water; drain and rinse under cold water.
  2. Melt 5 tbsp butter in a large oven-safe skillet. Sauté minced onion with a pinch of salt until soft; add garlic.
  3. Stir in flour until pasty.
  4. Gradually whisk in milk over low-medium heat until thickened.
  5. Whisk in sour cream; remove from heat.
  6. Combine both cheeses; reserve 2 cups. Stir remaining cheese into the sauce until melted.
  7. Add pasta; stir to coat. Transfer to a 9×13 pan. ← Freeze here if make-ahead (topping separate).
  8. Topping: melt 3 tbsp butter; stir in Panko, salt, garlic powder.
  9. Top mac with reserved 2 cups cheese and the breadcrumb mixture.
  10. Bake 15 min until bubbly and golden. Garnish with parsley.

Storage (from source)

  • Fridge: airtight, up to 4 days.
  • Make-ahead: assemble (unbaked) up to 2 days ahead, cover, refrigerate; rest 30 min at room temp before baking.
  • Freezer: up to 3 months (see freeze box).