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–+ servings

Baked Macaroni & Cheese One-Pot Recipe

This one-pot baked macaroni and cheese recipe delivers a creamy, cheesy pasta dish with minimal effort and maximum flavor.
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Total Time 1 hour
Course Main Course
Cuisine American
Servings 4

Equipment

  • 13 x 9-inch baking dish

Ingredients
  

  • 12 ounces 3 cups elbow macaroni
  • 2½ cups water divided
  • 1 12-ounce can evaporated milk
  • ½ teaspoon dry mustard
  • 1 teaspoon table salt
  • ½ teaspoon pepper
  • 6 ounces sharp cheddar cheese shredded (1½ cups)
  • 6 ounces American cheese shredded (1½ cups)
  • ½ cup panko bread crumbs toasted
  • 1 tablespoon extra-virgin olive oil
  • ¼ cup grated Parmesan cheese
  • 1 tablespoon minced fresh parsley basil, or chives

Instructions
 

  • Preheat oven to 375°F and adjust rack to the middle position. Spread macaroni evenly in a greased 13 x 9-inch baking dish. In a bowl, whisk 2 cups water, evaporated milk, dry mustard, salt, and pepper, then pour over the macaroni and stir to combine.
  • Cover the dish tightly with greased aluminum foil and bake for about 30 minutes, stirring occasionally, until the pasta is nearly tender and most liquid is absorbed.
  • Remove dish from oven and stir macaroni thoroughly, making sure to scrape the sides and bottom. Stir in remaining ½ cup water, shredded cheddar, and American cheese. Cover and bake for 5 to 8 minutes until the pasta is fully tender and the cheese is melted.
  • Remove the dish from the oven and stir to coat pasta evenly in sauce. Let cool while preparing the topping. Toss panko with olive oil in a bowl and microwave for 2 to 4 minutes, stirring occasionally, until golden brown. Let cool for 5 minutes, then stir in Parmesan and parsley. Sprinkle over the casserole before serving.
Keyword baked mac and cheese with crispy topping, creamy mac and cheese casserole, easy one-pan mac and cheese, one-pot mac and cheese, simple homemade mac and cheese
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