Mac And Cheese Wedges Recipe
A tasty Wisconsin creation served with our house-made Ranch.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Mac and Cheese Wedges
Method
Preparation
- 1
Cook the Pasta
In a large pot, bring salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and set aside.
- 2
Make the Cheese Sauce
In the same pot, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until golden. Gradually whisk in the milk, stirring constantly until the mixture thickens. Remove from heat and stir in the cheddar and Monterey Jack cheeses until melted. Season with salt, black pepper, and garlic powder.
- 3
Combine Pasta and Cheese Sauce
Add the cooked macaroni to the cheese sauce and mix well until evenly coated.
- 4
Prepare for Baking
Spread the mac and cheese mixture into a greased 9x13 inch baking dish. Allow it to cool for about 30 minutes before cutting into wedges.
- 5
Coat and Bake
Preheat the oven to 400°F (200°C). Dredge each wedge in beaten eggs followed by bread crumbs. Place on a baking sheet and bake for 20-25 minutes until golden brown and crispy.
- 6
Serve
Serve the mac and cheese wedges warm with house-made ranch dressing on the side.
