When you’re bringing a dish to a summer cookout, homemade mac ‘n’ cheese is always a crowd favorite. It’s the ultimate tasty side, and it goes with pretty much anything, from hotdogs and hamburgers to grilled chicken and steak. For this twist on the classic, we baked the mac ‘n’ cheese it in individual ramekins. That way, everyone gets their very own melty version to savor.
We also used white cheddar instead or orange and added evaporated milk when bringing the cheese sauce together to form a thicker, richer consistency. As the crowning touch to this White Cheddar Mac ‘n’ Cheese Recipe, we topped it with a generous amount of panko breadcrumbs for next-level crispiness. The crunch of the breadcrumbs with the ooey-gooeyness of the cheese is the perfect combination of flavors and textures. Give it a try and let us know what you think in the comments section below.
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 3 Tbs. butter
- 3 Tbs. all-purpose flour
- 1½ tsp. Dijon mustard
- ½ tsp. garlic powder
- 2 cups evaporated milk
- 3 cups shredded sharp cheddar
- 1 cup grated Parmesan
- 12 oz. elbow macaroni, cooked
- 1½ cups panko breadcrumbs
Instructions
PrintGrease 8 (10 oz.) ramekins. In pot, melt butter over medium; whisk in flour, mustard, garlic powder, 1⁄2 tsp. salt and 1⁄2 tsp. pepper. Whisk in evaporated milk; bring to a boil. Reduce heat to low; cook, stirring constantly, until thickened, about 1 min. Stir in 2 cups cheddar, 1⁄2 cup Parmesan and 1⁄4 cup water. Remove from heat. Stir in macaroni. Divide macaroni mixture among dishes.
Heat oven to 375°F. Bake pastas until warmed, 30–35 min. Top with remaining cheeses and breadcrumbs. Bake until toasty, 15 min.
Nutrition
- Calories: 560
- Fat: 26 gram
- Saturated Fat: 13 gram
- Protein: 27 gram
- Carbohydrate: 57 gram
- Fiber: 3 gram
- Cholesterol: 65 mg
- Sugar: 8 gram
- Sodium: 640 mg
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