Baked Mac and Cheese

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Baked Mac and CheeseRecipe

Photo: Brian Woodcock; Styling: Paige Hicks

From the Kitchen of…Rebecca Longshore, Assistant Digital Editor

"I love how my Grandmother Howard's mac and cheese has a crunchy, cheesy crust over a creamy center."

The key to Rebecca's grandmother's dish was evaporated milk. We added a surprise ingredient, canola mayonnaise, to make things extra creamy.

Serves 12 (serving size: about 2/3 cup)


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10 ounce uncooked large elbow macaroni
1/2 cup canola mayonnaise
1 tablespoon all-purpose flour
1 teaspoon dry mustard
1 teaspoon garlic powder
3/4 teaspoon kosher salt
3/4 teaspoon black pepper
1/2 teaspoon paprika
1 large egg
1 (12-ounce) can 2% evaporated milk
6 ounces colby-Jack cheese, shredded (about 1 1/2 cups)
Cooking spray
1 1/2 tablespoons canola oil
1 tablespoon melted butter
2/3 cup panko breadcrumbs
1 tablespoon minced fresh parsley


Hands-on: 20 Minutes
Total: 50 Minutes

1. Preheat oven to 350°.

2. Cook pasta according to package directions. Drain.

3. Combine mayo and next 7 ingredients (through egg) in a large bowl; stir with a whisk. Gradually whisk in milk. Stir in cheese and pasta. Spoon into an 11 x 7-inch baking dish coated with cooking spray.

4. Combine oil and butter in a medium bowl. Add panko and parsley; toss. Sprinkle over pasta mixture. Bake at 350° for 30 minutes or until lightly browned.

Created date

September 2015

Nutritional Information

Calories 241
Fat 11.3 g
Satfat 3.5 g
Monofat 3.1 g
Polyfat 1.7 g
Protein 10 g
Carbohydrate 24 g
Fiber 1 g
Cholesterol 37 mg
Iron 1 mg
Sodium 332 mg
Calcium 179 mg