Baked Macaroni and Cheese

If there is one recipe that never fails to bring smiles to the table, it is the easy macaroni and cheese. My son loves it so much he actually asked me to make it for Thanksgiving dinner this year- and I couldn’t say no! It’s the perfect mix of creamy, cheesy comfort and golden, crispy topping that everyone reaches for seconds of.

This version is made from scratch with real ingredients (no preservatives or processed cheese), and it’s simple enough for a weeknight but special enough for the holidays.

Ingredient Preview

• organic butter
• all-purpose einkorn flour
• organic whole milk
• organic ground mustard
• pink Himalayan salt
• organic garlic powder
• organic onion powder
• Worcestershire sauce
• mild cheddar cheese
• white sharp cheddar cheese
• smoked gouda
• organic pasta
• panko bread crumbs

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Baked Macaroni and Cheese

Prep Time10 minutes mins

Cook Time30 minutes mins

Course: dinner

Cuisine: American

Keyword: baked macaroni, boursin cheese, macaroni and cheese, vegetarian

Servings: 6

Equipment

• 1 large skillet

Ingredients

• 2 tbsp organic butter
• 2 tbsp all-purpose einkorn flour
• 2½ cup organic whole milk
• 1 tsp organic ground mustard
• 1 tsp pink Himalayan salt
• 1 tsp organic garlic powder
• 1 tsp organic onion powder
• 1 tbsp Worcestershire sauce
• 2 cup mild cheddar cheese
• 2 cup white sharp cheddar cheese
• 1 cup smoked gouda
• 16 oz organic pasta I like gigli or cavatappi
• ¼ cup panko bread crumbs I like Kooshy brand

Get Recipe Ingredients

Instructions

• In a sauce pan, prepare 16 oz organic pasta according to instructions, but cook just until al dente (remove about 2 minutes early)
• Heat a skillet to low/medium. Add in 2 tbsp organic butter, whisk and once melted add in 2 tbsp all-purpose einkorn flour. Whisk together at least 1 minute.
• Whisk in 2½ cup organic whole milk, ½ cup at a time. Each time you whisk it in, continue to whisk until it thickens and once it thickens, add another ½ cup of milk.
• Once the mixture is thick, add in 1 tsp organic ground mustard, 1 tsp pink Himalayan salt, 1 tsp organic garlic powder, 1 tsp organic onion powder and 1 tbsp Worcestershire sauce. Whisk until well combined.
• Turn the heat off and add in 2 cup mild cheddar cheese, 2 cup white sharp cheddar cheese, 1 cup smoked gouda. Whisk until well combined.
• Add in the drained pasta, stir well and top with ¼ cup panko bread crumbs. Place in the oven at 350℉ about 20 minutes until cheese starts bubbling.
• Remove and serve.

Storage and Freezer Tips

Refrigerator: Keep leftovers in a glass dish for up to 4 days.

Freezer: Assemble but don’t bake. Store in freezer cubes or a freezer safe casserole dish.  To thaw and reheat, place in the refrigerator the night before.  Bake at 350 f. until bubbly (about 30 minutes).