Baked Mac & Cheese with Potato Smiles Topping
A three cheese, creamy baked macaroni and cheese featuring a crispy potato "Smiles" topping.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 8 people
- 15 whole McCain Smiles cook 50% of the way
- 1 lb elbow macaroni
- 1 8 ounce bar sharp cheddar yellow, grated
- 1 8 ounce bar extra sharp white, grated
- 1 8 ounce bar swiss grated
- 3 1/2 cups white whole milk
- 1 stick butter you can use either salted, or unsalted
- 1/2 cup white flour
- 1/4 tsp black pepper
- 2 tsps yellow mustard powder
- 1/2 tsp cayenne pepper
- 1/4 tsp paprika
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
Gather all ingredients you will need.
Fill a pot with water to boil pasta, and then boil it while grating the cheese.
Once the pasta is done, set it aside. I cook mine 2 minutes less so it is not over inflated.
In the oven, cook the McCain Smiles 25% of the way (follow bag instructions)
In a stock pot, (over low/medium heat) melt butter and then whisk in flour to create the roux. You will want to whisk it until it turns golden brown and is not chunky.
Once this is done, slowly whisk in the milk continuously.
Bring milk to a boil for 1 minute, and then reduce heat to low/medium, and slowly add in the grated cheese. You don't want to do it too fast or you risk gritty mac & cheese. You want to do it low and slow all while continuously whisking.
Once cheese sauce is smooth and velvety, remove from heat.
Drain pasta and add it to the stock pot with the cheese.
Mix all the way and add it to a casserole dish.
Top with 25% cooked smiles and bake for 30 minutes at 350.
Enjoy warm! The Smiles are the best the same day.
Serving: 1g | Calories: 349kcal | Carbohydrates: 49g | Protein: 8g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 114mg | Potassium: 139mg | Fiber: 2g | Sugar: 1g | Vitamin A: 445IU | Vitamin C: 0.2mg | Calcium: 17mg | Iron: 1.2mg