Description
This Dump-and-Bake Mac & Cheese is a creamy, oven-baked comfort classic made with simple pantry ingredients. No boiling, no roux, just stir everything together and let the oven do the magic. The result is tender pasta coated in a rich, cheesy sauce with a lightly golden top.
Ingredients
Scale
- 2 cups dry elbow macaroni
- 2 cups freshly shredded sharp cheddar cheese
- 1 cup freshly shredded mozzarella cheese
- 2 cups whole milk
- 1 cup low-sodium vegetable broth
- 2 tablespoons unsalted butter, melted
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat oven to 375°F.
- In a 9 by 13 inch baking dish, combine dry elbow macaroni, sharp cheddar cheese, mozzarella cheese, whole milk, vegetable broth, melted butter, garlic powder, onion powder, salt, and black pepper. Stir thoroughly to coat the pasta evenly.
- Ensure the pasta is mostly submerged in liquid and spread into an even layer.
- Cover tightly with aluminum foil.
- Bake for 30 minutes covered. Remove foil, stir well, then bake uncovered for another 15 minutes until pasta is tender and the top is bubbly and lightly golden.
- Let rest for 5 minutes before serving to allow the sauce to thicken.
Notes
- Use freshly shredded cheese for the smoothest sauce.
- Stir halfway through baking for even cooking.
- Add a splash of milk when reheating leftovers to restore creaminess.
- Let the dish rest before serving so the sauce thickens properly.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 8g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 65mg