Image of Mac and Cheese Squares

Mac and Cheese Squares

Category

Mac & Cheese

Servings

8 to 12

These mac and cheese squares are hearty and extremely satisfying. This recipe has some seriously delicious flavor, combining Dijon mustard, Cabot Sharp Cheddar, Cabot Pepper Jack (which adds a welcome spicy kick) and crisp crumbled bacon. These ingredients come together beautifully, creating truly crave-worthy mac and cheese squares that your family will devour. Watch the video above to see how this recipe comes together and then make it for your loved ones. They’ll be so grateful you did. Feel free to share the recipe with family and friends on Facebook, Pinterest, Twitter or Instagram.


To make these mac and cheese squares, place a baking rack on the top third of the oven and preheat the oven to 425°F. Spray a rimmed baking sheet (or a 13 x 9-inch pan) with nonstick spray.


Bring a large pot of water to a boil and generously salt it. When the water returns to a boil, cook the pasta according to package directions and then drain.


Beat the egg into the milk until incorporated. Then melt the Cabot Unsalted Butter


in the same pot you used to cook the pasta over medium heat. Add the flour and stir frequently, until the mixture turns golden, about 1 to 2 minutes.


Slowly pour in the milk mixture, stirring or whisking constantly. Turn the heat to medium-high and bring the milk to just barely to a simmer, stirring often. Immediately reduce the heat to low and cook, continuing to stir frequently, until the mixture has thickened slightly.


Slowly add the Cabot Sharp Cheddar and Cabot Pepper Jack cheeses, one handful at a time, stirring after each addition until the cheese is melted. You want a cheese sauce that’s very thick and smooth.


Stir in the Dijon mustard and season with salt and pepper, to taste. Add the drained pasta to the cheese sauce and stir until well combined. Add the crumbled cooked bacon, if using, and stir until it’s mixed in well.


Spoon the mixture into the prepared baking pan and spread it out so that it evenly covers the bottom of the pan. Bake for 25 minutes if using a sheet pan, and about 30 minutes if using a 13×9-inch baking pan. When done, the mac and cheese should be firm and the top lightly browned in spots.


Remove from the oven and let it sit for 10 to 15 minutes on a wire rack. Cut into squares with a sharp knife and serve warm or at room temperature.


For another fun twist on mac and cheese, try these tasty Fried Mac and Cheese Balls. Cabot is a co-operative of farm families and we work hard to produce our award-winning dairy products. We’d love to hear your feedback on this baked cheese bites recipe so, if you have a chance, please rate and review it.

Ingredients

  • Kosher salt to taste
  • 1 pound elbow macaroni, rotini, or other small pasta shape
  • 2 cups whole milk
  • 1 large egg
  • 4 tablespoons Cabot Unsalted Butter

  • 2 tablespoons King Arthur All-Purpose Flour

  • 8 ounces Cabot Sharp Cheddar, shredded (about 2 cups)

  • 8 ounces Cabot Pepper Jack, shredded (about 2 cups)

  • 1 teaspoon Dijon mustard
  • Freshly ground black pepper
  • 4 strips crisp cooked bacon, crumbled (optional)
Image of Mac and Cheese Squares

Directions

  1. PLACE a baking rack on the top third of the oven, and preheat the oven to 425°F.  Spray a rimmed baking sheet or a 13 x 9-inch pan with nonstick spray.
  2. BRING a large pot of water to a boil, and salt it generously. Allow the water to return to a boil and cook the pasta according to package directions. Drain the pasta.
  3. BEAT the egg into the milk until incorporated (little tip: to save washing an extra bowl, measure the milk in a liquid measuring cup, then whisk the egg in.)  Melt the butter in the same pot you used to cook the pasta over medium heat. Add the flour and stir frequently for 1 to 2 minutes until the mixture turns golden.
  4. SLOWLY pour in the milk mixture, stirring or whisking constantly. Turn the heat to medium-high and stirring often bring the milk to just barely to a simmer. Immediately reduce the heat to low and cook, continuing to stir frequently, until the mixture has thickened slightly, about 3 minutes.
  5. ADD the Sharp Cheddar and the Pepper Jack slowly, one handful at a time, stirring after each addition until it is melted; the cheese sauce should be very thick and quite smooth. Stir in the mustard and season with salt and pepper as you wish. Add the drained pasta to the cheese sauce and stir until well combined.  Add the bacon, if using, and stir until it is well distributed.
  6. TURN the mixture into the prepared baking pan and spread it out so that it covers the bottom of the pan evenly.  Bake for 25 minutes for the sheet pan, about 30 minutes for the 13×9-inch baking pan, or until the mac and cheese is firm and the top is lightly browned in spots.  Remove from the oven and let it sit for 10 minutes on a wire rack.  Cut into squares with a sharp knife, and serve warm or at room temperature, using a spatula.

Video

Nutrition

Nutrition

Serving Size
1/12
per serving
Calories
350
Amount/Serving % Daily Value
Fat
18 grams
Saturated Fat
10 grams
Cholesterol
70 milligrams
Sodium
280 milligrams
Carbs
32 grams
Fiber
1 grams
Protein
16 grams
Calcium
325 milligrams