Dump and Bake Mac & Cheese recipe

Weeknight dinners can be a real struggle, especially when you’re juggling work, family, and everything in between. That’s why “dump-and-bake” recipes are my absolute lifesavers, and this Dump-and-Bake Mac & Cheese has become a regular in our rotation. Honestly, it’s almost too easy to be true – just throw everything in a dish, bake, and you’re rewarded with creamy, cheesy, bubbling mac and cheese. My kids cheer whenever they see it on the menu, and even my husband, who’s a bit of a food snob, admits it’s surprisingly delicious. If you’re looking for comfort food that requires minimal effort and maximum flavor, this recipe is a game-changer. Get ready to ditch the stovetop stirring and embrace the simplicity of this incredibly satisfying Dump-and-Bake Mac & Cheese – your weeknights just got a whole lot easier and tastier!

Ingredients

This recipe serves approximately 6-8 people, perfect for a family dinner or a small gathering. Here’s what you’ll need to create this effortlessly cheesy Dump-and-Bake Mac & Cheese:

• Uncooked Elbow Macaroni Pasta: 1 pound (16 ounces or about 4 cups). Elbow macaroni is the classic choice for mac and cheese, its curved shape holding onto all that cheesy sauce. You can also use other short pasta shapes like cavatappi, shells, or rotini. Using uncooked pasta is key to the “dump-and-bake” method, as it cooks directly in the sauce in the oven.
• Evaporated Milk: 1 (12-ounce) can. Evaporated milk is crucial for creamy texture in baked mac and cheese. It’s shelf-stable milk that has had about 60% of its water removed, resulting in a richer, slightly caramelized flavor and thicker consistency compared to regular milk. Do not substitute with sweetened condensed milk.
• Milk: 3 cups (whole milk recommended for richness, but 2% or skim milk can be used). Milk adds moisture and thins out the evaporated milk to create the perfect sauce consistency. Whole milk will provide the creamiest result, but you can adjust based on your preference.
• Water: ½ cup. A little water helps to ensure the pasta cooks through perfectly in the oven and prevents the sauce from becoming too thick before the pasta is done.
• Sharp Cheddar Cheese: 4 cups, shredded (about 1 pound). Sharp cheddar cheese provides that classic, bold cheddar flavor that’s essential in mac and cheese. Using freshly shredded cheese is recommended as pre-shredded cheese often contains cellulose which can inhibit smooth melting. For a richer flavor, consider using a combination of sharp and extra-sharp cheddar.
• Monterey Jack Cheese: 2 cups, shredded (about ½ pound). Monterey Jack cheese is a mild, creamy cheese that melts beautifully and adds a lovely smooth texture and subtle flavor to the mac and cheese. It complements the sharp cheddar without overpowering it. Mozzarella can be used as a substitute if Monterey Jack is not available.
• Butter: ½ cup (1 stick), unsalted, cut into pats. Butter adds richness, flavor, and helps to create a glossy, luxurious sauce. Unsalted butter is recommended to control the saltiness of the dish, especially with cheese already being salty. Distributing butter pats over the top ensures even melting and distribution throughout the bake.
• All-Purpose Flour: 2 tablespoons. A small amount of flour acts as a stabilizer in this dump-and-bake method, helping to prevent the sauce from separating and ensuring a creamy, cohesive texture. It’s important to distribute it evenly to avoid clumps.
• Dry Mustard Powder: 1 teaspoon. Dry mustard powder adds a subtle tang and depth of flavor that enhances the cheesiness of the mac and cheese. It’s a classic ingredient in many mac and cheese recipes, providing a background note that complements the cheese perfectly.
• Salt: 1 teaspoon (adjust to taste). Salt is essential for seasoning and bringing out the flavors of all the ingredients. Start with 1 teaspoon and adjust to your preference after baking, as cheese is already salty.
• Black Pepper: ½ teaspoon (freshly ground recommended). Freshly ground black pepper adds a touch of spice and complexity, balancing the richness of the cheese and butter.

Optional Add-ins (for extra flavor and customization):

• Garlic Powder: ½ teaspoon. Garlic powder adds a subtle savory note.
• Onion Powder: ¼ teaspoon. Onion powder complements the garlic and adds depth.
• Smoked Paprika: ½ teaspoon. Smoked paprika adds a hint of smoky flavor and beautiful color.
• Cayenne Pepper: Pinch (or more to taste). For a touch of heat.
• Hot Sauce: A few dashes (like Tabasco or your favorite). For extra zest.
• Cooked Ham, Bacon, or Sausage: ½ – 1 cup, diced or crumbled. For a heartier, protein-packed mac and cheese.
• Steamed Broccoli or Cauliflower: 1-2 cups, chopped. To add vegetables.
• Breadcrumbs (Panko or regular): ½ cup. For a crispy topping. Toss with melted butter and sprinkle over the mac and cheese before baking for a golden, crunchy crust.

Instructions

Follow these incredibly simple dump-and-bake instructions to create your creamy and cheesy mac and cheese:

Step 1: Preheat Oven and Prepare Baking Dish

• Preheat your oven to 350°F (175°C).
• Lightly grease a 9×13 inch baking dish (or a similar sized casserole dish, about 3-quart capacity) with butter or cooking spray. Greasing prevents sticking and makes cleanup easier.

Step 2: Combine Dry Ingredients in Baking Dish

• In the prepared baking dish, add the uncooked elbow macaroni pasta, all-purpose flour, dry mustard powder, salt, and black pepper.
• Whisk the dry ingredients together directly in the baking dish to ensure the flour and spices are evenly distributed throughout the pasta. This step helps prevent clumps of flour and ensures even seasoning.

Step 3: Add Wet Ingredients and Cheeses

• Pour in the evaporated milk, milk, and water into the baking dish over the pasta mixture.
• Stir well to combine all the liquids with the dry ingredients and pasta, ensuring the pasta is mostly submerged in the liquid.
• Add the shredded sharp cheddar cheese and Monterey Jack cheese to the baking dish.
• Stir again to distribute the cheeses evenly throughout the pasta and liquid mixture. Ensure the cheese is somewhat incorporated but don’t worry about it being perfectly melted at this stage.

Step 4: Dot with Butter

• Distribute the pats of butter evenly over the top of the cheese and pasta mixture. This helps to create a rich, golden crust and prevent the top from drying out during baking.

Step 5: Bake

• Cover the baking dish tightly with aluminum foil. This is crucial for dump-and-bake mac and cheese as it traps steam and helps the pasta cook through properly in the oven without drying out. Ensure the foil is sealed tightly around the edges of the dish.
• Bake in the preheated oven for 50-60 minutes.

Step 6: Remove Foil and Bake Further (Optional)

• After 50-60 minutes, carefully remove the aluminum foil from the baking dish.
• Check if the pasta is tender and the sauce is creamy. If the pasta is not quite tender or you prefer a browner top, return the baking dish to the oven uncovered and bake for another 10-15 minutes, or until the top is lightly golden brown and bubbly. Keep an eye on it to prevent over-browning.

Step 7: Let Rest and Serve

• Remove the Dump-and-Bake Mac & Cheese from the oven and let it rest for 5-10 minutes before serving. This resting period allows the sauce to thicken slightly and the flavors to meld together.
• Serve hot and enjoy the creamy, cheesy goodness!

Nutrition Facts

(Approximate values per serving – based on 8 servings from the recipe, using whole milk and cheddar/Monterey Jack cheeses. Nutritional values can vary based on cheese types, milk fat content, and serving size. These are estimations only.)

• Servings: 8
• Calories per serving: Approximately 400-500 calories
• Fat: 25-30g
• Saturated Fat: 15-20g
• Cholesterol: 70-90mg
• Sodium: 500-700mg (Can vary depending on cheese salt content)
• Carbohydrates: 40-50g
• Fiber: 2-3g
• Sugar: 8-10g (Primarily from milk sugars)
• Protein: 15-20g

Please note: These are estimated values and should be used as a general guide. For precise nutritional information, use a nutrition calculator with the specific brands and quantities of ingredients you use. Consider that using lower-fat milk and cheeses will reduce fat and calorie content. Adding protein or vegetables will also alter the nutritional profile.

Preparation Time

• Prep Time: 15 minutes (includes greasing dish, measuring ingredients, and combining in baking dish).
• Bake Time: 50-75 minutes (depending on desired level of browning).
• Rest Time: 5-10 minutes.
• Total Time: Approximately 1 hour 10 minutes – 1 hour 40 minutes

How to Serve Dump-and-Bake Mac & Cheese

Dump-and-Bake Mac & Cheese is incredibly versatile and can be served in many ways. Here are some delicious serving suggestions:

• Classic Side Dish: Serve it as a comforting side dish alongside main courses like:
  • Roasted Chicken: A classic pairing, the creamy mac and cheese complements savory roasted chicken perfectly.
  • BBQ Ribs or Pulled Pork: Mac and cheese is a staple side for barbecue, cutting through the richness of the meat.
  • Meatloaf: A comforting duo, meatloaf and mac and cheese are a family-friendly favorite.
  • Grilled Sausages or Hot Dogs: Perfect for casual summer meals.
  • Steak or Burgers: Elevate your steak or burger night with a side of decadent mac and cheese.
• Main Course with Add-ins: Make it a complete meal by adding protein and vegetables directly into the mac and cheese:
  • Ham and Broccoli Mac & Cheese: Add diced ham and steamed broccoli florets before baking.
  • Bacon and Tomato Mac & Cheese: Stir in cooked, crumbled bacon and diced tomatoes (fresh or canned) before baking.
  • Chicken and Spinach Mac & Cheese: Add cooked, shredded chicken and wilted spinach.
  • Spicy Sausage Mac & Cheese: Use Italian sausage or chorizo for a flavorful kick.
  • Vegetarian Loaded Mac & Cheese: Add roasted vegetables like bell peppers, zucchini, corn, and black beans for a hearty vegetarian option.
• Party Food: Dump-and-Bake Mac & Cheese is ideal for potlucks, parties, and holiday gatherings because it’s easy to transport and serve.
• Comfort Food Lunch: Enjoy leftovers for a satisfying and comforting lunch the next day.
• With a Green Salad: Balance the richness of the mac and cheese with a fresh and crisp green salad dressed with a light vinaigrette.

Additional Tips for Perfect Dump-and-Bake Mac & Cheese

Here are five helpful tips to ensure your Dump-and-Bake Mac & Cheese is a cheesy success:

1. Don’t Overcook the Pasta: Resist the temptation to bake it for longer than necessary. Overbaking can result in dry mac and cheese. Follow the recommended baking times and check for pasta tenderness around the 50-minute mark. It’s better to underbake slightly than overbake.
2. Use Freshly Shredded Cheese: While pre-shredded cheese is convenient, freshly shredded cheese melts much smoother because it doesn’t contain cellulose, an anti-caking agent that can sometimes prevent smooth melting. For the creamiest sauce, shred your own cheese from blocks.
3. Don’t Skimp on the Cheese: Mac and cheese is all about the cheese! Use the full amount of cheese called for in the recipe for maximum cheesy flavor and texture. Experiment with different cheese combinations for varied flavor profiles.
4. Ensure Even Butter Distribution: Distributing the butter pats evenly over the top is important for creating a golden crust and preventing dry patches. Don’t just dump the butter in one spot; spread it out.
5. Adjust Seasoning After Baking: Taste the mac and cheese after baking and adjust the seasoning as needed. You may want to add a little more salt and pepper to taste, especially after the cheese has melted and incorporated into the sauce.

FAQ Section: Dump-and-Bake Mac & Cheese

Q1: Can I use different types of cheese for Dump-and-Bake Mac & Cheese?

A: Absolutely! This recipe is very adaptable to different cheese preferences. You can substitute or add other cheeses like:
* White Cheddar: For a milder, slightly nutty flavor.
* Gruyere: For a rich, nutty, and complex flavor.
* Fontina: For a creamy, melty texture and buttery flavor.
* Gouda: For a slightly smoky and nutty flavor.
* Pepper Jack: For a spicy kick.
* Provolone: For a mild, slightly tangy flavor and good melting properties.
Experiment with your favorite cheese combinations to create your signature Dump-and-Bake Mac & Cheese!

Q2: Can I make Dump-and-Bake Mac & Cheese ahead of time?

A: Yes, you can assemble the Dump-and-Bake Mac & Cheese ahead of time and bake it later. Assemble all the ingredients in the baking dish as instructed, cover tightly with foil, and refrigerate for up to 24 hours. When ready to bake, preheat the oven as directed and bake, adding about 10-15 minutes to the baking time since it will be starting cold. You can also bake it completely, let it cool, and reheat later, but the texture is best when baked fresh.

Q3: Can I use different types of pasta besides elbow macaroni?

A: Yes, you can use other short pasta shapes that are similar in size and cooking time to elbow macaroni. Good alternatives include:
* Cavatappi (corkscrews): Holds sauce well and has a fun shape.
* Shells (medium or small): Cups the cheese sauce nicely.
* Rotini (spirals): Another good sauce-grabbing pasta shape.
* Penne (small): Works well but might require slightly longer baking time.
Avoid long pasta shapes like spaghetti or fettuccine, as they are not ideal for baked mac and cheese.

Q4: My Dump-and-Bake Mac & Cheese is too dry. What did I do wrong?

A: If your mac and cheese is dry, there are a few potential reasons:
* Overbaking: Baking for too long can cause the liquid to evaporate and the sauce to become dry. Reduce baking time slightly next time.
* Oven Temperature Too High: If your oven runs hot, it can cook too quickly and dry out the mac and cheese. Lower the oven temperature slightly.
* Not Enough Liquid: Ensure you are using the correct amounts of evaporated milk, milk, and water as specified in the recipe. Slight variations in measurement can affect the moisture level.
* Baking Dish Size: Using a dish that is too large can result in a thinner layer of liquid and faster evaporation. Use a 9×13 inch dish or similar sized casserole dish.

Q5: Can I add a crispy topping to Dump-and-Bake Mac & Cheese?

A: Yes, adding a crispy topping is a delicious way to enhance Dump-and-Bake Mac & Cheese. A simple breadcrumb topping is classic:
* Buttered Breadcrumbs: Melt 2 tablespoons of butter in a skillet. Add ½ cup of breadcrumbs (panko or regular) and toss to coat. Sprinkle the buttered breadcrumbs over the mac and cheese during the last 15-20 minutes of baking (after removing the foil) or just before broiling for a minute or two to crisp up.
* Crushed Crackers: Top with crushed Ritz crackers or similar buttery crackers for a salty, crunchy topping.
* Fried Onions: Sprinkle French fried onions over the top during the last few minutes of baking for added flavor and crunch.

Enjoy the incredible ease and cheesy deliciousness of this Dump-and-Bake Mac & Cheese! It’s a guaranteed crowd-pleaser and the perfect solution for busy weeknight dinners or potluck gatherings.

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