Baked Mac and Cheese
No gathering is complete without a big pan of baked mac and cheese. Rich, creamy, and topped with Sweet Preacher, this crispy, crowd-pleasing classic is the dish everyone loves. A generous blend of melty cheese creates the perfect balance of velvety comfort and irresistible texture.
Baked Mac and Cheese
Rated 5.0 stars by 1 users
Let the patience cook. Let the top turn golden and crisp while the cheese underneath stays smooth and bubbling.
Ingredients
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2 lbs cavatappi pasta
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1 stick butter
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1 large onion, grated
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32 oz Velveeta, cubed
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2 cups milk
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8 oz sharp cheddar, shredded
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4 oz grated parmesan, divided
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Sweet Preacher seasoning
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Cracked black pepper
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1 box panko bread crumbs
Directions
In a large pot of salted water, boil pasta to al dente (firm, but cooked through), strain, rinse with cold water and set aside.
In the same pot, melt butter over medium heat and add onion. Stir and cook down for about 5 minutes.
Lower heat and add Velveeta cubes, milk, cheddar, 2 oz parmesan, 1 tsp Sweet Preacher and 1/2 tsp cracked black pepper. Stir and allow to melt. Do not burn bottom of pot.
Preheat oven, grill or smoker to 350°F.
When cheese sauce is completely melted, fold in noodles until they are evenly coated.
Pour mac and cheese into a large, deep cast iron skillet and top with a light sprinkle of Sweet Preacher and cracked black pepper, then finish with about a cup of panko bread crumbs and 2 oz parmesan.
Place skillet in oven and allow top to toast and brown. This takes about 10 minutes. Grill and smoker users place skillet over indirect heat. Do not burn!
Pull. Cool. Serve.
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