Franco-American Style Mac and Cheese Recipe - Creamy Cheddar Pasta Bake

The Classic Franco-American Mac and Cheese

Macaroni and cheese is a cherished comfort food for people across generations. The classic yellow, creamy pasta baked in the oven takes many of us back to childhood memories of enjoying this hearty dish. One popular brand that likely stirred up some of those nostalgic feelings is Franco-American.

Franco-American pioneered convenient canned pasta meals, including their signature cheddar cheese flavored macaroni and beef. While the canned version requires only heating and serving, from-scratch Franco-American style mac and cheese is easy to make at home.

History of Franco-American Macaroni and Cheese

The Franco-American brand dates back to 1886, when the Campbell Soup Company began selling canned pasta products under that name. Their classic cheddar cheese macaroni soup hit the market in the mid-1900s and became a staple for quick and comforting dinners in households across America.

The distinctive bright orange cheese sauce and savory taste creates a completely different experience from baked mac and cheese dishes. Franco-American macaroni and cheese is known for being smooth, creamy, and rich, almost like a condensed version of the homemade casserole.

Craving That Classic Franco-American Flavor

While the canned pasta meals maintain popularity for their convenience, the nostalgia for that classic Franco-American mac and cheese still has many people trying to recreate it at home. There's just something special about the vibrant orange cheese sauce coating tender macaroni noodles.

The condensed soup makes replicating that rich, velvety texture difficult in a homemade bake. But getting the unmistakable cheddar cheese flavor and smooth creaminess is possible with a traditional roux-based sauce.

Ingredients for Franco-American Style Mac and Cheese

Franco-American’s processed cheese formula amplifies the cheesy flavor to almost excess. Countering that artificial quality but still achieving decadent cheddar flavor starts with using good quality natural cheese.

Cheese for Intense Cheddar Flavor

For truly indulgent cheese sauce, opt for extra sharp cheddar rather than a milder variety. Shredding your own cheese instead of pre-shredded allows more cheese flavor to incorporate into the sauce. Pre-shredded cheese is dusted with cellulose to prevent clumping which dilutes flavor.

Combining cheddar with a small amount of parmesan or american cheese enhances creaminess. This mix of cheeses melts smoothly and gives a more orange color and pronounced cheddar taste.

Velvety Smooth Sauce

A basic white sauce, or béchamel, forms the base for ultimate creaminess. The roux should cook gently to prevent lumps. Adding an acid like lemon juice at the end brightens all the cheesy richness.

For extra insurance against gritty texture, the milk should pass through a fine mesh strainer. This catches any stray flour or cheese bits that could make sauce less smooth.

Tender Macaroni

Small shaped pasta like elbows have more surface area to grab all that luscious sauce. Cook the macaroni just until al dente before mixing into cheese sauce. This prevents the pasta from getting mushy and overcooked.

Toppings add Crispy Contrast

Buttery toasted breadcrumbs or crushed crackers give a crispy topping while keeping the spirit of classic Franco-American mac and cheese. The textural contrast makes a comforting balance to the ultra creamy interior.

Step-by-Step Recipe for Copycat Franco-American Mac and Cheese

Putting all those tips together results in a creamy, decadent macaroni and cheese casserole with that familiar color and flavor. Customize to your preferred level of gooey cheese richness.

Ingredients

• 1⁄4 cup butter
• 1⁄4 cup flour
• 3 cups whole milk
• 1 tbsp lemon juice
• 1⁄4 tsp dry mustard
• 1⁄8 tsp cayenne pepper
• 1⁄2 tsp salt
• Fresh ground black pepper
• 3 cups extra sharp cheddar cheese, shredded
• 1 cup elbow macaroni, cooked al dente
• 1 cup panko bread crumbs
• 2 tbsp melted butter

Instructions

Preheat oven to 375°F. Lightly grease a 3-quart baking dish and set aside.

1. Melt 1⁄4 cup butter in a saucepan over medium heat. Stir in flour and whisk for 1 minute to remove lumps and create smooth roux.
2. Gradually whisk in milk, increase heat to medium high. Continue whisking constantly until sauce thickens, about 5-7 minutes.
3. Remove from heat, stir in lemon juice, dry mustard, cayenne, salt and several grinds of black pepper. Add 2 and 1⁄2 cups shredded cheddar cheese, reserving 1⁄2 cup. Stir vigorously until cheese fully melts and sauce is smooth.
4. Add macaroni noodles to cheese sauce, folding gently to evenly coat. Transfer to prepared baking dish.
5. In a small bowl, mix panko crumbs with 2 tbsp melted butter. Sprinkle remaining 1⁄2 cup cheddar and panko mixture evenly over macaroni.
6. Bake 25-30 minutes until bubbling at edges and topping is crispy. Let stand 5 minutes before serving.

Variations

Customize to your tastes by trying these tweaks:

• For extra cheesy intensity, increase cheddar cheese to 4 cups total.
• Add 1⁄2 cup parmesan for more smooth, creamy texture.
• Stir in cooked crumbled bacon along with macaroni for smoky flavor.
• Use Italian style panko crumbs for crispier top layer.
• Top with crushed Ritz crackers instead of panko coating.

This classic baked macaroni and cheese recipe combines the right ingredients for reminiscent bright orange color and ultra creamy, cheesy flavor. Every spoonful will bring you back to the nostalgia of Franco-American school lunchroom special in a fresh homemade dish.

Disclaimer: This article is for informational purposes only and does not constitute medical advice. Always consult with a healthcare professional before starting any new treatment regimen.