I’ve been following Mario Lopez since before I can remember. I watched all the Saved By the Bell episodes (recorded on my best friend’s VCR, of course) after soccer on the weekends. Since the early ’90s, he’s hosted several popular shows, but I’ll never forget my childhood crush on A.C. Slater.
So, when I had the opportunity to interview Mario about his partnership with Undeniably Dairy, I jumped at the chance! I talked to him about cooking at home and alongside his wife and kids on their YouTube channel. Mario loves how cooking connects his kids with food, encouraging them to try new things. More than that, cooking together is a strategy employed at Casa Lopez to put down the devices and be together without any distractions.
When I asked him about the one food that got his kids running to the table, he said it’s his Bacon & Cheddar Macaroni Casserole. I’ve made a ton of macaroni and cheese in my life, but I knew I had to give his version a try.
Mario Lopez’s Bacon & Cheddar Macaroni Casserole
Ingredients
- ¾ pound whole grain elbow macaroni
- 1 tablespoon unsalted butter
- ½ cup diced onion
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon all-purpose flour
- 1 cup low fat (1%) milk
- 2 tablespoons reduced-fat cream cheese
- ¾ cup shredded cheddar cheese
- Pinch of ground nutmeg
- 2 slices cooked turkey bacon, finely chopped
- 1 cup chopped tomato
- Nonstick cooking spray
- 1 slice whole wheat bread, pulsed in a food processor (or ½ cup bread crumbs)
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon chopped fresh parsley (optional)
- 1 teaspoon olive oil
Initial Thoughts
I was pretty excited to see cheddar cheese AND cream cheese on the list. Cream cheese has long been one of my secret ingredients to making the creamiest sauces, so I was stoked to see that Mario makes his the same way! Other than that, the ingredients were pretty familiar for a crunchy-on-the-top, creamy-on-the-inside baked mac and cheese.
The Cheese Sauce
First things first: I preheated my oven to 375° F and cooked the macaroni according to the package directions. I didn’t rinse it with water or drizzle it with oil after straining it because that affects the sauce’s ability to cling to the starches later. By the time I was ready to add it to the sauce, it had started to stick together a bit, but it didn’t cause any problems.
Next up, I made the sauce by sautéing the onion in the butter with the salt and pepper. I decided to make my macaroni casserole a one-pan dish, so I used my favorite cast iron skillet to do all the cooking. After about 5 minutes, the onion was nice and softened and I added the flour. It seemed like such a small amount of flour, but I went with it. (Spoiler: It totally worked out.)
Once the flour was fully cooked (about 5 minutes later), I added the milk while whisking continuously. When the sauce became thick and bubbly, I turned off the heat and slowly whisked in the cream cheese and cheddar until everything was fully melted. Then, I stirred in the nutmeg, bacon and chopped tomatoes and the sauce was complete.
The Bake
I stirred in the cooked macaroni, and then covered the cast iron skillet with aluminum foil. It went into the oven for 20 minutes.
Meanwhile, I combined the bread crumbs with the Parmesan cheese, parsley and olive oil to make the breadcrumb topping. If you have kids that won’t eat the green stuff, feel free to skip the parsley. Once the macaroni was nice and bubbly, I removed the aluminum foil, topped it with the breadcrumbs and baked it (uncovered) for another 20 minutes.
Here’s a look at our Test Kitchen’s secrets for best-ever macaroni and cheese.
The Results
The finished product was golden brown and looked completely delicious! I wanted to dive right in, but it’s much (much) easier to serve if you give it 5 to 10 minutes to cool before cutting into it. After what seemed like an eternity, I portioned out a pie-shaped slice and plopped it on a plate with a side salad.
This is easily one of the best mac and cheese casseroles I’ve ever had! The combination of sharp cheddar and cream cheese gives the sauce a rich flavor and a silky texture, while the tangy tomatoes and smoky bacon balance things out perfectly.
All in all, I’d say Mario Lopez’s macaroni casserole is definitely worth making again. Next time, I think I might sneak some vegetables into the mix (a cup of chopped spinach or broccoli comes to mind), but it’s definitely a great way to get a protein-packed, calcium-rich meal. I might even make Chrissy Teigen’s banana bread for dessert!
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To make this amazing mac, I make a sauce loaded with three different cheeses to toss with the noodles. When baked, it's gooey goodness with a crunchy topping that...don't get me started! —Beth Jacobson, Milwaukee, Wisconsin
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This super creamy mac 'n' cheese is so simple it seems almost too easy! Kids really go for the rich cheese flavor, but I've never met an adult who didn't love it too. —Ann Bowers, Rockport, Texas
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What could be more comforting (or easy!) than a slow cooker mac and cheese? Nothing! This classic casserole is a rich and cheesy meatless main dish, and I've never met anyone who didn't ask for second helpings of the cheesy dish. —Bernice Glascoe, Roxboro, North Carolina
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My grandma made this for us once when she came to visit and I never forgot just how good it was. Since my kids love anything with pepperoni and cheese, I thought they'd enjoy it just as much as I did. —Juli Meyers, Hinesville, Georgia
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I remember my mother sending me to the store for 15 cents worth of cheese. The butcher would cut off a slice from a gigantic wheel covered with a wax-coated cloth. Mother would then blend that cheese into this tasty dish. Today, the memory of her cooking is like food for my soul. —Phyllis Burkland, Portland, Oregon
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Prep once and feed the family twice when you double this chicken mac and cheese and freeze half of it. I created it for people I love most, using ingredients they love best. —Angela Spengler, Tampa, Florida
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My sons always say I'm the best mom in the world when I make this creamy mac-and-cheese perfection. Does it get any better than that? —Heidi Fleek, Hamburg, Pennsylvania
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This recipe was inspired by a mushroom mac and cheese I had at a local restaurant. I incorporated the fall flavor of a pumpkin ale, and it turned out better than the original.—Laura Davis, Pocomoke City, Maryland
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Even people who have had their own homemade baked macaroni and cheese recipe for years ask for mine when they taste this crumb-topped version. For the best baked mac and cheese, use extra-sharp white cheddar cheese for more flavor. —Shelby Thompson of Dover, Delaware
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My mac and cheese is simple and has lots of flavor from the cheeses and ground chipotle chile. I use conchiglie pasta because its shape allows more melted cheese to pool inside. Yum! —Colleen Delawder, Herndon, Virginia
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I like to serve this mac & cheese with a salad and crusty bread. It's a satisfying meal that feels upscale, but will fit just about any budget. And because the Gorgonzola is so mild in this dish, even the kiddos will go for it. —Charlotte Giltner, Mesa, Arizona
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Dive fork-first into oodles of noodles baked to bubbly perfection and coated with a to-die-for sharp cheddar cheese sauce in this grown-up mac and cheese. Hot sauce lends mild heat that’s delectable with the smoky topping. —Barbara Colucci, Rockledge, Florida
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I also call this "my grandson's mac and cheese." Zachary has been to Iraq and Afghanistan with both the Marines and Navy, and I've been privileged to make his favorite casserole for him for over 20 years. —Alice Beardsell, Osprey, Florida
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Our stovetop macaroni and cheese is extra special, thanks to the buttery crumb topping. —Taste of Home Test Kitchen
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This is a great way to make America's most popular comfort food. The dish turns out cheesy, rich and creamy. —Jennifer Babcock, Chicopee, Massachusetts
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This combines my chili recipe with a pasta dish I make. I often serve it for company or potlucks and occasionally add taco seasoning or use beanless chili and add black beans. —Lee Deneau, Lansing, Michigan
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This recipe is a clear example of comfort food at its finest; it's rich, hearty and extra cheesy. And because it's made in the slow cooker, it's also extremely easy. —Shelby Molina, Whitewater, Wisconsin
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"Once you tast this version of an all-time favorite comfort food, you may never make the regular kind again," notes Donna Fancher from Lawrence, Indiana. "It's my most-requested recipe."
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This creamy mac 'n' cheese definitely doesn't come from a box! Fresh veggies add crunch and color and will leave everyone saying, "More, please!" —Marsha Morril, Harrisburg, Oregon
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This cheesy casserole uses several of my family's favorite ingredients, including macaroni, kidney beans, tomatoes and cheese. Just add a leafy salad for a complete meal. —Marlene Wilson, Rolla, North Dakota
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This delicious dish is the ultimate comfort food. A blend of five cheeses, it makes a beautiful entree or a special side. I served it at our Thanksgiving dinner, and it received rave reviews. —Connie L McDowell, Greenwood, Delaware
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When I was a girl, Mama used Texas Longhorn cheese in this recipe. After it melted all over the macaroni, I loved to dig in and see how many strings of cheese would follow my spoonful. —Imogene Hutton, Brownwood, Texas
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My husband is a self-proclaimed mac-and-cheese connoisseur and says that this is his favorite version. The Italian seasoning and tomatoes really complement the pasta and cheeses. —Adriane Mummert, Lancaster, Pennsylvania
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This hearty casserole is great for a family reunion or church supper. I've also made half the recipe for family gatherings. It's become a special favorite of my grandson-in-law and great-grandson, who often ask me to serve it when they're visiting. —Lois Lauppe, Lahoma, Oklahoma
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I created this recipe for my husband, who loves mac & cheese. He describes this recipe as "unbelievably delicious" because of the crispy deep-fried coating and the creamy richness on the inside.—Shirley Rickis, Lady Lake, Florida
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For a rich, creamy and slightly spicy shrimp mac and cheese recipe, you can't beat this crowd-pleasing slow cooker dish. It's a nice new twist on popular buffalo chicken dishes.—Robin Haas, Cranston, Rhode Island
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When my husband was a missionary kid in Switzerland, his mom learned to make cheese fondue. I thought of combining that favorite with one of mine—macaroni and cheese!—Kathy Lee, Elk Rapids, Michigan
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All my dishes use ingredients that are usually sitting in the fire department pantry. I just adjust amounts depending on how many people we have on duty that day. This is always popular. —Nick Kaczor, New Hudson, Michigan
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I've been cooking and baking for many years, but I've only recently begun creating my own recipes. By adding diced ham, tomatoes, several cheeses and a hint of Dijon mustard, I turned this super creamy mac and cheese into the ultimate comfort food. —Kathy Yarosh, Apopka, Florida
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“Whether a cold winter night or rainy summer day, this is quick-and-easy comfort food at its very best!” And a great way to jazz up boxed macaroni mix. —Carol Wohlgemuth, Riding Mountain, Manitoba
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The post We Tried Mario Lopez’s Bacon and Cheddar Macaroni Casserole appeared first on Taste of Home.
Lindsay D. Mattison
