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Baked Mac & Cheese

Hi Everyone,

This past week it has rained everyday.  It was gorgeous the week before and I thought for sure spring was here.  But now, it’s cold, windy and rainy.  With this ugly weather I was craving comfort food.  Funny the week before I wanted strawberries, and salads and now I want warm food that makes me feel good.  So I finally made Baked Mac & Cheese.  I love macaroni and cheese, it is one of my favorite indulgences.  When I was a kid I would not touch homemade macaroni and cheese, but as an adult I love it.  So today let me share with you the ultimate Mac & Cheese.

You’ll have to forgive me, I was so hungry that I didn’t take a picture of the inside of my dish.  I was rushing around, I’m sorry.  The Mac & Cheese is creamy, thick and is a little salty from the cheese. It’s amazing!  It’s the perfect Mac & cheese if you ask me.

I made this dish with Swiss and Gruyere cheese that I bought at Trader Joe’s.  I was going to only add two cups, but I said heck, I’ll throw in the whole package.  I was out of milk, so I used  fat-free half and half.  The half and half really gives it a creamy kick.  You will love that!  It’s so easy to put together and I had fun making it. I felt like a chef on Diners, Drive-In’s and Dives.  I will tell you this dish is not healthy.  It’s full of protein, but it’s something to have as a small side dish, not one to eat as the meal its self.

Here is a picture of it before I put it in the oven and added my panko bread crumbs.

Baked Mac & Cheese
Prep time
Cook time
Total time
Creamy, thick, cheesy baked macaroni with Swiss & Gruyere Cheese with a slightly crispy topping. The ultimate mac & cheese!
Recipe type: Macaroni
Cuisine: American
Serves: 8
  • 8 oz elbow macaroni
  • 1 egg, slightly beaten
  • 3 cups fat free half & half
  • 2 tbsp. butter
  • 2 tbsp. flour
  • 1 tsp. mustard powder (or dijon mustard)
  • 12 oz. (3 cups) Trader Joe's Shredded Swiss & Gruyere Cheese Blend
  • ¼ tsp. salt
  • ¼ tsp. ground pepper
  • ½ cup panko bread crumbs
  • smoked paprika (optional)
  1. Preheat oven to 350 degrees
  2. Spray a 2 qt. baking dish with cooking spray; set aside.
  3. Cook pasta according to directions, to al dente (not completely cooked). Pour into colander to drain; set aside.
  4. In a measuring cup, beat the egg and add the half and half; set aside.
  5. In the pot that you cooked the pasta in, add butter, flour and mustard powder; whisk until no lumps remain. Pour in the milk and egg mixture, cheese and salt & pepper. Whisk until cheese is melted and it starts to slightly simmer and thicken up; about 10 minutes.
  6. Pour cooked pasta into cheese mixture and mix until well combined. Pour into prepared baking dish. Sprinkle with panko bread crumbs. I also add a sprinkle of smoked paprika.
  7. Bake in oven for 30 - 40 minutes, until cheese is bubbly and topping is lightly golden.
  8. Let cool for a few minutes and serve immediately.
You can also use cheddar cheese if you like.
Nutrition Information
Serving size: approx. ¾ cup Calories: 354 Fat: 15 Carbohydrates: 33 Sugar: 3.8 Sodium: 184 Fiber: 1 Protein: 19 Cholesterol: 17

Yum, yum!  I cannot wait to make this again.  Next time, I’ll add some veggies, maybe some chicken and make it more of a  complete meal.  You can tell my wheels are spinning with ideas.

Have a fabulous weekend!



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