Baked Mac and Cheese

From the Kitchen of…Rebecca Longshore

“I love how my Grandmother Howard’s mac and cheese has a crunchy, cheesy crust over a creamy center.”

The key to Rebecca’s grandmother’s dish was evaporated milk. We added a surprise ingredient, canola mayonnaise, to make things extra creamy.

Hands-on Time 20 Mins
Total Time 50 Mins
Yield Serves 12 (serving size: about 2/3 cup)


  • 10 ounce uncooked large elbow macaroni
  • 1/2 cup canola mayonnaise
  • 1 tablespoon all-purpose flour
  • 1 teaspoon dry mustard
  • 1 teaspoon garlic powder
  • 3/4 teaspoon kosher salt
  • 3/4 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1 large egg
  • 1 (12-ounce) can 2% evaporated milk
  • 6 ounces colby-Jack cheese, shredded (about 1 1/2 cups)
  • Cooking spray
  • 1 1/2 tablespoons canola oil
  • 1 tablespoon melted butter
  • 2/3 cup panko breadcrumbs
  • 1 tablespoon minced fresh parsley

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Cook pasta according to package directions. Drain.

Step 3

Combine mayo and next 7 ingredients (through egg) in a large bowl; stir with a whisk. Gradually whisk in milk. Stir in cheese and pasta. Spoon into an 11 x 7-inch baking dish coated with cooking spray.

Step 4

Combine oil and butter in a medium bowl. Add panko and parsley; toss. Sprinkle over pasta mixture. Bake at 350° for 30 minutes or until lightly browned.


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