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This Baked Provel Macaroni and Cheese is the best macaroni and cheese I have ever made! It tastes like a warm and creamy bowl of comfort.
It is rich and creamy with just the right ratio of cheese to macaroni. The not-so-secret ingredient is of course provel cheese which was created to melt beautifully.
All of this creaminess contrasts beautifully with the golden crispy breadcrumb topping.
Jump to:
- What is provel cheese?
- What does provel cheese taste like?
- Recipe Ingredients
- Step by Step Directions
- Serving Suggestions
- Making It Ahead of Time
- How to Store and Reheat Leftovers
- Expert Tips
- More Side Dishes
- 📖 Recipe
- Save This Recipe to Your Email
- 💬 Comments
What is provel cheese?
If you don't live near St. Louis you might be wondering what is provel cheese? According to Wikipedia, Provel was invented in St. Louis, Missouri in 1947. Local pizza owners worked with Costa Grocery and Hoffman Dairy in Wisconsin to create a cheese that had a low melting point and a clean bite. Meaning not stringy like mozzarella.
What does provel cheese taste like?
It is a combination of cheddar, Swiss, and provolone cheeses with a little liquid smoke added in. It’s softer and creamier than mozzarella.
Recipe Ingredients
Macaroni and Cheese
Pasta: Elbow macaroni or small shells are common pasta shapes used for macaroni and cheese. If selecting a different pasta shape make sure it has ridges or nooks and crannies that will hold on to the cheese sauce.
Butter: I prefer unsalted butter so that I can control the amount of salt in my recipes.
Whole Milk: You can also substitute 2% or skim milk. I have not tried this recipe with any non-dairy kinds of milk.
Dry Mustard, Bay Leaf, Onion powder, Garlic Powder, and Paprika: Adding some herbs and spice adds a little extra flavor giving this mac and cheese more depth of flavor.
Eggs: You will need one whole egg plus one egg yolk. Eggs help to hold the macaroni and cheese together along with providing extra creaminess.
Provel Cheese: If you can't find Provel cheese, substitute four ounces of shredded white cheddar, two ounces of shredded Swiss, and two ounces of shredded provolone, along with two tablespoons of cream cheese for extra creaminess, and 1 teaspoon of liquid smoke.
Salt: I add at least a pinch of salt to all of my recipes. Salt complements and intensifies the other flavors. For all of my recipes, I use Morton Kosher Salt which packs more densely than Diamond Crystal Kosher Salt. If you are using Diamond Crystal Kosher Salt you will want to double the amount of salt you add.
Bread Crumb Topping
Butter: Butter helps to fry the bread crumbs and give them a nice golden color.
Panko Bread Crumbs: I prefer panko breadcrumbs because they toast up crispier than regular bread crumbs. Toasted bread crumbs provide a nice contrast to the creamy cheese sauce.
Fresh Parsley: Fresh parsley gives a nice pop of color to the top of the baked macaroni and cheese.
See the recipe card for full information on ingredients and quantities.
Step by Step Directions
Step 1: Preheat oven to 350°F (180°C).
Cook the elbow macaroni in a large pot of boiling, salted water until al dente. Approximately 10 minutes.
Step 2: In a separate pot, make a roux by melting the butter and whisking in the all-purpose flour and ground mustard. Cook the mixture for approximately five minutes until it begins to darken.
Tip: When cooking your pasta you want to undercook it slightly. I usually reduce the recommended cooking time on the package by two minutes. The pasta will finish cooking in the oven. Once your pasta is done cooking, drain and rinse it to stop the cooking process.
Step 3: Whisk in the milk, bay leaf, onion powder, garlic powder, and paprika. Simmer for ten minutes until the milk begins to thicken and coat the back of a spoon.
Remove the bay leaf.
Step 4: Temper in the egg and egg yolk. To temper the egg mixture, scramble the egg and egg yolk in a small glass measuring cup. Slowly pour in ⅓ of the milk mixture while whisking constantly. Pour the egg and milk mixture back into the pot.
Tip: Watch the sauce carefully. Simmering dairy can boil over quickly!
Step 5: Add the cheese and season with salt and pepper. Stir until the cheese has melted. Taste and adjust seasoning if necessary.
Step 6: Make the bread crumb topping by melting the butter in a saute pan and stirring in the bread crumbs. Sautee until the bread crumbs begin to brown.
Step 7: Fold the macaroni into the cheese mixture and pour into a 2-quart casserole dish.
Step 8: Top the macaroni and cheese with the bread crumbs. Bake on the center rack for 30 minutes.
Remove from the oven and rest for five minutes before serving.
Serving Suggestions
This baked provel macaroni and cheese makes a pretty great side dish all on its own. But feel free to customize it to your tastes and add a few add-ins when you fold the macaroni into the cheese sauce to make this a complete meal.
Here are a few add-ins to try:
- Shredded Chicken, Pork, or Beef
- Lobster or Crab Meat
- Cooked Bacon
- Diced Ham
- Cooked Hamburger
- Sauteed Bell Peppers
- Sauteed Broccoli
- Frozen Peas
- Fresh Spinach
- Jalapenos
- Sundried Tomatoes
- Dried Herbs
- Hot Sauce
Mac and Cheese is a delicious meal all on its own, served with just a fresh green salad, like this Kale Apple Salad, or simple vegetable side.
As aside dish,it pairs well with beef, pork, chicken, or even fish. I especially like it alongside some delicious BBQ like these Smoked Chicken Wings or this Bacon-Wrapped Smoked Meatloaf.
You could also serve it alongside these Chicken Zucchini Fritters, or some kid-friendly Sourdough Chicken Strips.
Making It Ahead of Time
Like most baked pasta dishes, macaroni and cheese is great for making ahead of time. Here are a few tips:
- The sauce can be made ahead and stored, covered in the refrigerator, for two days. Warm the sauce while you cook the pasta. Then toss the sauce and pasta together and bake according to the directions in the recipe below.
- You can also prepare the macaroni and cheese through step seven and store it, covered in the refrigerator, for three to five days. Cold macaroni and cheese may take a little longer than 30 minutes in the oven to be fully heated and cooked through.
How to Store and Reheat Leftovers
Store leftovers in an air-tight container in the refrigerator for three to five days. To reheat place on a microwave-safe dish and microwave on high for one to two minutes.
Can you freeze provel cheese?
Yes, provel cheese can be frozen in an airtight zip-top bag for three to six months. To defrost place the bag in the refrigerator overnight. This came in handy during the couple of years we moved away from St. Louis and always stocked up on our favorite foods when we came home for visits.
What can you substitute for provel cheese?
If you can't find provel cheese, don't worry. I have a great substitution.
Use this combination of cheeses instead: four ounces of shredded white cheddar, two ounces of shredded Swiss, and two ounces of shredded provolone, along with two tablespoons of cream cheese for extra creaminess, and 1 teaspoon of liquid smoke.
Can this provel mac and cheese be made on the stove top?
Yes. Baking the macaroni and cheese creates delicious brown crispy edges. But you don't have to bake it if you don't want to.
For stovetop macaroni and cheese, fold the pasta into the cheese sauce and then let it sit, covered for a few minutes. This gives the pasta time to absorb some of the sauce. The sauce will also thicken slightly as it cools. Top with the breadcrumbs just before serving.
How do you store leftover macaroni and cheese?
Store leftovers in an air-tight container in the refrigerator for three to five days.
To reheat, place on a microwave-safe dish and microwave on high for one to two minutes.
Expert Tips
- If you can't find Provel cheese, substitute four ounces of shredded white cheddar, two ounces of shredded Swiss, and two ounces of shredded provolone, along with two tablespoons of cream cheese for extra creaminess, and 1 teaspoon of liquid smoke.
- When cooking your pasta you want to undercook it slightly. I usually reduce the recommended cooking time on the package by two minutes. The pasta will finish cooking in the oven. Once your pasta is done cooking, drain and rinse it to stop the cooking process.
- Watch the sauce carefully. Simmering dairy can boil over quickly!
More Side Dishes
- Cacio e Pepe Casserole with Hash Browns
- Creamy Asiago Creamed Spinach
- Crispy Twice Baked Potatoes in Muffin Tins
- Grilled Marinated Bok Choy
Thanks for Reading!
If you try this recipe, let me know! Leave a comment and rate it below! You can also snap a picture and post it on Facebook or Instagram be sure to tag me @RaspberriesandKohlrabi.
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📖 Recipe
Provel Baked Macaroni and Cheese
Author: Erica Schramek
This creamy baked provel macaroni and cheese is rich, creamy, and topped with golden crispy breadcrumbs and fresh parsley.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr 5 minutes mins
Course Side Dish Recipes
Cuisine American
Servings 6 to 8 Servings
Calories 527 kcal
Equipment
4.5 quart Dutch oven
Ingredients
Macaroni and Cheese
- 8 ounces elbow macaroni
- 2.5 tablespoons butter
- 2.5 tablespoons all-purpose flour
- 1 tablespoon ground mustard
- 2 ½ cups of whole milk
- 1 bay leaf
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- 1 large egg
- 1 egg yolk
- 8 ounces provel cheese shredded
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Topping
- 3 tablespoons butter
- 1 cup panko bread crumbs
- 2 tablespoons fresh parsley finely chopped
Instructions
Preheat oven to 350°F (180°C).
Cook the 8 ounces elbow macaroni in a large pot of boiling, salted water until al dente. Approximately 10 minutes.
In a separate pot, make a roux by melting the 2.5 tablespoons butter and whisking in the 2.5 tablespoons all-purpose flour and 1 tablespoon ground mustard. Cook the mixture for approximately five minutes until it begins to darken.
Whisk in the 2 ½ cups of whole milk, 1 bay leaf, ½ teaspoon onion powder, ½ teaspoon garlic powder, and ½ teaspoon paprika. Simmer for ten minutes until the milk begins to thicken and coat the back of a spoon. Remove the bay leaf.
Temper in the 1 large egg and 1 egg yolk. To temper the egg mixture, scramble the egg and egg yolk in a small glass measuring cup. Slowly pour in ⅓ of the milk mixture while whisking constantly. Pour the egg and milk mixture back into the pot.
Add the 8 ounces provel cheese and season with 1 teaspoon kosher salt and ¼ teaspoon freshly ground black pepper. Stir until the cheese has melted. Taste and adjust seasoning if necessary.
Fold the macaroni into the milk mixture and pour into a 2-quart casserole dish.
Make the bread crumb topping by melting the 3 tablespoons butter in a saute pan and stirring in the 1 cup panko bread crumbs. Sautee until the bread crumbs begin to brown.
Top the macaroni and cheese with the bread crumbs. Bake for 30 minutes. Remove from the oven and rest for five minutes and top with 2 tablespoons fresh parsley before serving.
Notes
Making It Ahead of Time
Like most baked pasta dishes, macaroni and cheese is great for making ahead of time. Here are a few tips:
- The sauce can be made ahead and stored, covered in the refrigerator, for two days. Warm the sauce while you cook the pasta. Then toss the sauce and pasta together and bake according to the directions in the recipe below.
- You can also prepare the macaroni and cheese through step seven and store it, covered in the refrigerator, for three to five days. Cold macaroni and cheese may take a little longer than 30 minutes in the oven to be fully heated and cooked through.
How to Store and Reheat Leftovers
Store leftovers in an air-tight container in the refrigerator for three to five days. To reheat place on a microwave-safe dish and microwave on high for one to two minutes.
Tips
- If you can't find Provel cheese, substitute four ounces of shredded white cheddar, two ounces of shredded Swiss, and two ounces of shredded provolone, along with two tablespoons of cream cheese for extra creaminess, and 1 teaspoon of liquid smoke.
- When cooking your pasta you want to undercook it slightly. I usually reduce the recommended cooking time on the package by two minutes. The pasta will finish cooking in the oven. Once your pasta is done cooking, drain and rinse it to stop the cooking process.
- Watch the sauce carefully. Simmering dairy can boil over quickly!
Nutrition
Serving: 1Calories: 527kcalCarbohydrates: 45gProtein: 21gFat: 30gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.4gCholesterol: 137mgSodium: 845mgPotassium: 331mgFiber: 2gSugar: 7gVitamin A: 1143IUVitamin C: 2mgCalcium: 437mgIron: 2mg
Have you tried this recipe?Mention @raspberriesandkohlrabi or tag #raspberriesandkohlrabi!
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5 from 2 votes (2 ratings without comment)
