Scalloped Mac & Cheese is a creamy, rich and delish pasta dish that is oh, so easy to make, ready in less than 45-minutes. Move over Scalloped Potatoes, Scalloped Mac & Cheese is the next new thing.
This Scalloped Mac & Cheese dish a perfect dinner for two, or double the recipe for the family. Rich, creamy and gooey melted perfection. It has the appearance of the perfection Au Gratin dish, with the melted cheese on top, then it has the elements of a delicious Mac & Cheese. Marry these two together and you have the best Mac & Cheese made ever.
I was inspired by this recipe from a morning run on the treadmill with my sister, Nicole. She is currently training for a marathon here in Colorado and while I won’t be running the 26 miles with her, I am training so that she has a partner. With recent chilly temperatures, we have been running inside at the gym. One of my favorite shows on the Food Network is “The Best Thing I Ever Ate”. Well that morning it was on during our 8 mile training run. That day one of the chefs said he loved this Scalloped Mac & Cheese dish. I don’t remember the chef or the restaurant featured, because all I could fixate on was this delish dish. After much “google” searching, and even scouring on the Food Network for this recipe it was a no-go. But I remembered a few of the steps, and decided to replicate my own.
This dish has now become our favorite pasta dish, my husband made me remove the dish from the table because he couldn’t control himself, it is oh, that so good!
Creamy, rich and delish and oh, so easy to make. Move over Scalloped Potatoes, Scalloped Mac & Cheese is the next new thing.
This dish would be a perfect dinner for two-this Valentine’s Day. And while you are at it come and check out some more delish recipes with our Valentines Blog Hop – where can get some more delish ideas for Valentine’s Day including– dishes, drinks and desserts all for two! Celebrate this Valentine’s Day with those you love, I know I will.
Move over Scalloped Potatoes, Scalloped Mac & Cheese is the next new thing.
- 2 ½ tablespoons butter
- 2 tablespoons flour
- 2 cups milk
- 1 teaspoon salt
- 3 cups aged Gruyere cheese, shredded
- 2 tablespoons minced white onion
- 2 slices bacon, cooked and crumbled
- 2 tablespoons parmesan
- 2 cups pasta shells, medium
Cook pasta according to package directions, cook until "al dente", drain and set aside.
Preheat oven to 350 degrees, have two-Oval Au Gratin dishes out, and set aside.
In a medium saucepan make Béchamel sauce by melting butter over medium-low heat until melted. Once melted stir in flour and continue to stir until smooth. Increase heat to medium and cook butter and flour mixture until it turns lightly golden, about 5-7 minutes. While you are doing this, heat the 2 cups of milk in the microwave for two minutes. Then slowly add hot milk to the butter mixture, whisking continuously until smooth and there are no chunks of flour. Bring to a boil and cook 10 minutes, constantly stirring. Then remove from heat, add in salt, 2 cups of Gruyere cheese, 2 tablespoons parmesan cheese, cooked bacon, and minced onion. Stir until cheese is melted and well combined, then remove from heat.
Add in pasta and gently stir until all of the noodles are completely covered in the cheese sauce.
Pour ½ of the noodles in one of the Oval Au Gratin dishes, then the remaining in the second dish.
Top each dish with a ½ cup of the Gruyere cheese.
Place in oven and bake for 10 minutes. Then turn oven to a low broil and broil for 5-10 minutes, or until golden and bubbly on top, like pictured.
Let it cool for a few minutes, then serve.