Cheddar Mac N Cheese Bake
Bubbling and creamy, this delicious cheddar mac n cheese bake is a frequently requested side at large gatherings and is perfect for freezing!
Cheddar Mac N Cheese Bake
My cooking philosophy is to keep it healthy and easy.
Recipes at Hammers N Hugs will include all-natural ingredients that can often be frozen and have been tested and approved by friends and family!
Growing up, one of my very favorite dishes my grandmother made was her homemade mac n cheese.
Years later, I got her recipe and made my own changes to it, including several blends of my favorite cheese.
Mac N Cheese always seems like the perfect dish to start making once the weather gets cooler.
This recipe can be made with just sharp cheddar cheese to keep it simple, or you can try two of my favorite cheese blends – sharp cheddar and asiago, or sharp cheddar and gruyere.
For an added twist, consider using a smoked cheddar.
In addition to the cheese variations, another twist is to make this recipe using chickpea pasta.
Included in the recipe are also the macro totals for chickpea pasta which results in significantly less net carbs and more protein which is a nutritional foundation around here.
Whether for a tailgating party, a fall picnic, or a family get together, this cheddar mac n cheese bake recipe is for you!
Bon appetit!
For more side dish ideas be sure to check out:
- Smoky Roasted Cauliflower
- Roasted Italian Broccoli
- Sheet Pan Roasted Brussel Sprouts and Sweet Potatoes
- Crispy Roasted Garlic potatoes
- Mediterranean 7 Layer Dip
Cheddar Mac N Cheese Bake
This particular dish was made using sharp cheddar and gruyere.
For more side dish ideas be sure to check out:
- Smoky Roasted Cauliflower
- Roasted Italian Broccoli
- Sheet Pan Roasted Brussel Sprouts and Sweet Potatoes
- Crispy Roasted Garlic potatoes
- Mediterranean 7 Layer Dip
Pin any of the images below for later!
Cheddar Mac N Cheese Bake
Ingredients
- 16 oz elbow/shell pasta (or chickpea pasta)
- 1/4 c butter
- 1/4 c white whole wheat flour
- 1 1/2 tsp salt
- 4 c 1% milk
- 2 tbsp honey mustard
- 16 oz sharp cheddar, shredded (4 c) Or 4 oz gruyere and 12 oz cheddar, or 4 oz asiago and 12 oz cheddar.
Instructions
- Make the pasta according to the directions on the box. Drain and pour into a greased glass 9x13 dish.
- Melt the butter in a large saucepan. Add the flour and stir for one minute until bubbling.
- Add the milk, honey mustard, and salt. Stir continually until boiling and thickened.
- Remove from the heat. Stir in the cheese until creamy and smooth.
- Pour over the pasta in the dish. Bake at 350F for 30 mins or until browned and bubbling.
Freezing Instructions
- Prepare as directed in a freezer safe baking dish. Freeze. Thaw overnight in the fridge prior to baking.
Love me some mac n cheese! Great recipe, and happy to have you at TTA, Ahna! #blessed
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This looks delicious! I love meals/side dishes to make ahead and freeze. 🙂 Pinned!
Yay! It’s such a yummy, easy side dish. Have a wonderful weekend