Baked Mac & Cheese with Potato Smiles Topping
A three cheese, creamy baked macaroni and cheese featuring a crispy potato "Smiles" topping.
Servings: 8 people
Calories: 349cal
Ingredients
- 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
Instructions
- 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.
Nutrition
Serving: 1g | Calories: 349cal | 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