Rating: 4.5 stars
7 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 2
  • 5 star values: 4

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.

Ann Taylor Pittman
Recipe by Cooking Light November 2015

Gallery

Credit: Brian Woodcock; Styling: Paige Hicks

Recipe Summary

hands-on:
20 mins
total:
50 mins
Yield:
Serves 12 (serving size: about 2/3 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Cook pasta according to package directions. Drain.

  • 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.

  • 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.

Nutrition Facts

241 calories; fat 11.3g; saturated fat 3.5g; mono fat 3.1g; poly fat 1.7g; protein 10g; carbohydrates 24g; fiber 1g; cholesterol 37mg; iron 1mg; sodium 332mg; calcium 179mg.
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