You can't beat a classic comfort dish like mac 'n' cheese. It's a family favourite, student soul food and late-night crowd-pleaser. Making it from scratch isn't difficult—once you prep a big batch of the sauce, the rest is child's play.
- Prep time 10 minutes
- Total time 45 minutes
- Portion size 8 servings
- 3 cups elbow macaroni or cavatappi
- 6 cups Big Batch Mac 'n' Cheese Sauce (recipe in Method)
- 1 cup Herbed Bread Crump Topping (recipe in Method)
Preheat oven to 400°F. Grease 10- to 12-cup casserole dish. In large sauce-pan of boiling salted water, cook pasta according to package directions until almost al dente: drain. Set aside.
Heat Big Batch Mac 'n' Cheese Sauce in same pan over medium heat, stir-ring often, until warmed through, 3 to 5 minutes; stir in pasta. Scrape into prepared dish. Sprinkle with Herbed Bread Crumb Topping. Bake, uncovered, until bubbly, 15 minutes. Let stand for 10 minutes before serving.
Make-ahead: Let mac 'n' cheese cool for 15 minutes. Refrigerate in airtight container for up to 1 week or freeze for up to 3 months.
Get the recipe: Herbed Bread Crumb Topping
Nutritional facts Per serving: about
- Fibre 3 g
- Sodium 624 mg
- Sugars 9 g
- Protein 24 g
- Calories 549
- Total fat 23 g
- Potassium 308 mg
- Cholesterol 67 mg
- Saturated fat 13 g
- Total carbohydrate 62 g
- Iron 18
- Folate 67
- Calcium 42
- Vitamin A 24
- Vitamin C 2