Take And Bake Recipe

Cook pasta

Preheat a large pot of salted water to a rolling boil. Add the pasta and cook until just under al dente (about 7–8 minutes for elbows/cavatappi). Drain thoroughly and set aside in the pot to keep warm.

Make roux

In a medium saucepan over medium heat, melt 3 tbs butter. Whisk in the 3 tbs flour and cook, whisking constantly, for 1–2 minutes until the mixture is bubbly and slightly golden (this cooks out the raw flour taste).

Add milk

Slowly whisk in 2 cups of whole milk a little at a time to avoid lumps. Continue to cook, stirring frequently, until the sauce thickens and coats the back of a spoon, about 4–6 minutes.

Finish cheese sauce

Reduce heat to low. Whisk in cream cheese until melted and smooth. Stir in Dijon, Worcestershire, salt, and pepper. Remove from heat and gradually stir in the shredded sharp cheddar and white cheddar until completely melted and smooth. Taste and adjust seasoning.

Combine pasta and sauce

Add the drained pasta to the cheese sauce and fold gently to coat every piece. If using any custom add-ins (cooked bacon, chicken, roasted broccoli, caramelized onions, drained diced tomatoes, or hot sauce), fold them in now so they are evenly distributed.

Transfer the mac & cheese mixture into the 9x9-inch oven-safe baking dish or disposable foil pan, spreading into an even layer. Leave about 1/2 inch clearance at the edges.

Prepare crunchy topping

In a small bowl, combine 0.75 cup panko breadcrumbs, 0.25 cup grated Parmesan, and 2 tbs melted butter. Mix until crumbs are evenly moistened. Sprinkle the breadcrumb mixture evenly over the mac & cheese.

Cover the baking dish tightly with aluminum foil. If preparing for customer pickup/delivery, label with date and baking instructions. Keep refrigerated and use within 48 hours. (If freezing for longer storage, freeze uncovered until solid then wrap tightly; bake from frozen — add 10–20 minutes to bake time and cover loosely if topping browns too fast.)

From refrigerated (recommended)

Preheat oven to 375°F (190°C). Remove foil and place the covered dish on a baking sheet. Bake covered for 20 minutes, then remove foil and bake an additional 10–15 minutes until the topping is golden and the edges are bubbling. Let rest 5 minutes before serving. Garnish with chopped parsley if desired.

From frozen

Preheat oven to 375°F (190°C). Remove any outer packaging but keep dish covered with foil. Bake for 35–45 minutes covered, then remove foil and bake 15–20 minutes more until heated through and topping is golden. Let rest 10 minutes before serving.

Scoop into portions and serve hot. This recipe yields 6–8 servings as a side or 4–6 as an entrée.