One-Pan White Cheddar Mac and Cheese recipe

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Ingredients

16 ounces uncooked elbow macaroni
2 ½ cups milk
2 cups water
1 teaspoon garlic salt
½ teaspoon salt
¼ cup margarine
¼ teaspoon ground black pepper
1 ½ cups shredded white Cheddar cheese
½ cup shredded Parmesan cheese, divided
¼ cup panko bread crumbs
¼ cup real bacon bits
1 tablespoon snipped chives

Nutrition Info

584.9 calories
carbohydrate: 63.9 g
cholesterol: 53.5 mg
fat: 25.7 g
fiber: 2.6 g
protein: 27.2 g
saturatedFat: 11.7 g
servingSize: -
sodium: 1116 mg
sugar: 7.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine macaroni, milk, water, garlic salt, and salt in a Dutch oven on a stovetop over medium-high heat. Bring to a boil, stirring occasionally. Reduce heat to a simmer and cook, stirring frequently so noodles don't stick to the pan, until noodles are soft and most of the liquid has been absorbed, 7 to 10 minutes.

  2. Remove pot from heat and stir in margarine and pepper until melted. Stir in Cheddar cheese and 1/4 cup of the Parmesan cheese until melted.

  3. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.

  4. Top pasta with bread crumbs, remaining 1/4 cup of Parmesan cheese, and bacon bits.

  5. Place Dutch oven under the broiler until topping is lightly browned and crispy, 1 to 3 minutes. Top with chives and serve immediately.

Recipe Yield

6 servings

Recipe Note

If you can make boxed macaroni and cheese, you can make this one-pan, scratch-made mac and cheese! The bacon, chives, and crispy bread crumb topping add some great extra flavor and texture.

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