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Baked Mac and Cheese

Photo: Brian Woodcock; Styling: Paige Hicks

Hands-on time 20 mins
Total time 50 mins
Yield

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

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.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.