Keto Baked Creamy Cheddar Mac and Cheese
Comfort food mac and cheese baked until bubbly with a creamy cheese soup base and three types of cheddar for rich flavor. The mustard adds subtle tang that enhances without being detectable. Perfect for weeknight dinners, potlucks, or feeding a crowd. This version uses condensed soup as a shortcut, creating a smooth sauce without a roux.
Ingredients
Instructions
- 1
Preheat oven to 350°F.
- 2
Cook macaroni according to package directions until al dente and drain well.
- 3
Whisk milk, condensed cheese soup, and mustard together in a large bowl.
- 4
Add cooked pasta and 2 cups shredded cheddar cheese, stir gently to combine.
- 5
Transfer mixture to a lightly greased 2-quart baking dish and dot surface with butter pieces.
- 6
Bake 30 minutes until bubbly and heated through.
- 7
Remove from oven and stir the mixture.
- 8
Sprinkle remaining 1 cup shredded cheese evenly over top.
- 9
Bake 5 minutes longer until cheese melts and lightly browns.
Tips
For extra creamy texture, use evaporated milk instead of regular milk.
Stir after 30 minutes to ensure even heating and prevent bottom from sticking.
Use freshly shredded cheese rather than pre-shredded for smoother melting and creamier sauce.
Good to Know
Cover and refrigerate up to 4 days. Reheat covered at 325°F until warmed through, about 20 minutes.
Assemble completely in baking dish, cover, and refrigerate up to 24 hours before baking. Add 5-10 minutes to bake time if starting from cold.
Serve hot directly from baking dish. Pairs with steamed broccoli, green salad, or crusty bread.
Common Mistakes
Do not skip draining pasta well to avoid watery sauce.
Do not use pre-shredded cheese with anti-caking agents to prevent grainy texture.
Do not skip the second baking stage to ensure cheese melts and browns properly.
Substitutions
Dairy-Free Swaps
medium conf
General Alternatives
FAQ
Can I make this without condensed soup?
Yes. Make a cheese sauce: melt 2 tbsp butter, whisk in 2 tbsp flour, gradually add 1.5 cups milk while stirring, then add 2 cups shredded cheese and mustard. This gives more control over creaminess and flavor.
Can I freeze mac and cheese?
Yes, freeze unbaked or baked. For unbaked: cover tightly and freeze up to 3 months, bake from frozen adding 15-20 minutes. For baked: cool completely, freeze up to 2 months, reheat covered at 325°F.
What if my cheese sauce is too thick?
Whisk in milk 1 tablespoon at a time until reaching desired consistency before transferring to baking dish. The pasta will continue releasing starch during baking, naturally thinning the sauce.