Roasted Garlic Mashed Potatoes

A whole head of roasted garlic gives these mashed potatoes a mellow savory flavor without the sharpness of raw garlic. Yukon Gold potatoes, warm cream, and butter make a creamy mash that still holds soft spoon swirls.

The key is to drain the potatoes well and mash them gently; too much mixing can make them gummy. Just before serving, mound them in a shallow bowl and add a visible well of melted butter and a light scattering of thyme.

Prep: 15 minutes | Cook: 35 to 40 minutes | Total: 50 to 55 minutes | Yield: 8 side-dish servings

Ingredients for Roasted Garlic Mashed Potatoes

• 3 pounds Yukon Gold potatoes, peeled and cut into 1 1/2-inch chunks (1,350g)
• 1 large head garlic
• 1 teaspoon olive oil
• Kosher salt for the potato water, plus 2 teaspoons for the mash, or to taste
• 8 tablespoons unsalted butter, divided (115g)
• 3/4 cup heavy cream (180g)
• Up to 1/4 cup warm whole milk, only if needed
• 1/4 teaspoon freshly ground black pepper, plus more to taste
• 1 teaspoon fresh thyme leaves or 4 to 6 small sprigs

For a fluffier mash, use the same weight of peeled russet potatoes instead of Yukon Golds. Add the warm dairy gradually, since russets may absorb a different amount.

How to Make Roasted Garlic Mashed Potatoes

1. Roast the garlic: Heat the oven to 400°F (205°C). Slice the top off the garlic head to expose the cloves. Drizzle with olive oil, wrap loosely in foil, and place cut-side up on a small rimmed baking sheet. Roast for 35 to 40 minutes, checking at 35 minutes. The cloves should be lightly golden and soft enough to squeeze from their skins; a very large head may need a few extra minutes.
2. Cook the potatoes: While the garlic roasts, put the potatoes in a large pot and cover with cold water by about 1 inch. Salt the water generously and bring to a boil over high heat. Reduce to a steady medium simmer and cook uncovered for 15 to 20 minutes. Start checking at 15 minutes: a fork should slide through the largest piece with little resistance.
3. Warm the cream and butter: Near the end of the potato cooking time, warm the cream and 6 tablespoons of the butter in a small saucepan over low heat for 3 to 5 minutes. Once the butter has melted and the cream is steaming lightly, remove from the heat. Do not boil.
4. Drain and dry: Drain the potatoes thoroughly and return them to the hot, empty pot. Set over low heat for 1 to 2 minutes, shaking the pot gently, until no water remains in the bottom and the potatoes look steamy rather than wet.
5. Mash gently: Squeeze the soft garlic cloves into the potatoes, pressing any large cloves into a paste with the masher. Mash by hand until mostly smooth. Fold in the warm cream-butter mixture in a few additions, stopping when the potatoes are creamy. If they seem stiff, add warm milk 1 to 2 tablespoons at a time. Season with the 2 teaspoons salt and the pepper, adjusting to taste. Stop mixing once the mash holds soft ridges.
6. Finish the bowl: Mound the potatoes in a shallow round serving bowl. Use the back of a spoon to make broad, loose swirls and a shallow well in the center. Melt the remaining 2 tablespoons butter and pour it into the well. Scatter the thyme lightly over the top and serve warm.

How to Keep Mashed Potatoes Creamy, Not Gummy

Use a hand masher, not a blender or food processor. Mash the hot, well-drained potatoes only until the garlic is distributed, then fold in the warm dairy gently. Extra mixing can turn the potatoes sticky.

For a smoother finish, pass the hot, drained potatoes through a ricer before folding in the roasted garlic and warm dairy.

Serving Suggestions

Serve alongside roast chicken, turkey, or steak. For a vegetable side, pair them with Parmesan Roasted Brussels Sprouts or Slow Cooker Maple Glazed Carrots.

Make-Ahead, Storage, and Reheating

To hold the potatoes briefly, keep them warm for up to 30 minutes over very low heat or in a covered heat-safe bowl set over barely simmering water. Stir as little as possible. Make fresh spoon swirls and add the melted butter and thyme just before serving.

Cool leftovers promptly and refrigerate in an airtight container for up to 4 days. Reheat gently over low heat with a splash of milk or cream and a little butter, stirring only until loosened and hot. Alternatively, reheat covered in a 350°F (175°C) oven with a few tablespoons of milk or cream and butter, stirring once if practical.

Mashed potatoes can be frozen airtight for 2 to 3 months. Thaw overnight in the refrigerator, then reheat gently, adding butter and milk or cream as needed to restore a creamy texture. Add a fresh butter well and thyme after reheating.

Nutrition

Approximate nutrition per serving, based on 8 side-dish servings and excluding the optional milk: 315 calories, 4g protein, 20g fat, and 31g carbohydrates. Approximate values per 100g of finished potatoes: 160 calories, 2g protein, 10g fat, and 16g carbohydrates. Values vary with potato moisture, the amount of edible garlic, and any milk added.

Southern Squash Casserole

Southern squash casserole should be creamy and set, with tender yellow squash slices that still hold their shape. Sautéing the squash with onion and red bell pepper, then draining it before adding the egg-and-cheddar filling, keeps excess liquid out of the baking dish.

Coarsely crushed buttery crackers form an uneven golden topping, with patches of melted cheddar between the pieces. Add the topping just before baking to keep it crisp, then finish with a light scattering of fresh thyme.

Ingredients for Southern Squash Casserole

• 3 pounds yellow summer squash, sliced 1/4 inch thick (1,350g)
• 1 medium yellow onion, finely diced (about 180g)
• 1 small red bell pepper, finely diced (about 120g)
• 6 tablespoons unsalted butter, divided (85g)
• 1 teaspoon kosher salt, plus more as needed
• 1/2 teaspoon black pepper
• 2 large eggs, lightly beaten
• 1/2 cup mayonnaise (120g)
• 1/2 cup sour cream (120g)
• 2 cups shredded sharp cheddar cheese, divided (225g)
• 1 tablespoon fresh thyme leaves, plus a few small sprigs for serving
• 2 cups coarsely crushed buttery round crackers (about 100g)

How to Make Southern Squash Casserole

1. Prepare the dish: Heat the oven to 350°F (175°C). Lightly grease a shallow 2 1/2- to 3-quart casserole dish or a 9-by-13-inch baking dish with a little of the butter.
2. Cook the vegetables: Melt 2 tablespoons of the butter, minus the amount used to grease the dish, in a large 12-inch skillet over medium heat. Add the squash, onion, red bell pepper, salt, and black pepper. Cook for 10 to 12 minutes, stirring gently now and then, until the squash is tender and pliable but the slices remain intact.
3. Drain the squash: Transfer the vegetables to a colander and let drain for about 5 minutes. If they are still dripping heavily, press gently with the back of a spoon without mashing the squash.
4. Mix the filling: In a large bowl, stir together the eggs, mayonnaise, sour cream, 1 1/2 cups of the cheddar, and most of the thyme leaves. Gently fold in the drained vegetables. The mixture should be thick and spoonable, not watery. Spread it in the prepared dish.
5. Add the topping: Melt the remaining 4 tablespoons butter and toss with the crushed crackers. Scatter them loosely over the filling, leaving the pieces uneven rather than pressing them into a smooth layer. Sprinkle the remaining 1/2 cup cheddar in small patches so some crackers and squash remain visible.
6. Bake: Bake uncovered for about 28 to 35 minutes, starting to check at 25 minutes. The edges should bubble, the cracker ridges should be golden, and the center should no longer look loose when the dish is gently nudged. If the topping browns before the center sets, tent the dish loosely with foil while it finishes baking.
7. Rest and serve: Let the casserole rest for 5 to 10 minutes so the filling firms up for scooping. Scatter the remaining thyme leaves and a few small sprigs over the top. Serve warm.

How to Keep Squash Casserole From Getting Watery

Yellow squash releases plenty of moisture as it cooks. A wide skillet gives some of that liquid room to evaporate, but draining the cooked vegetables is still important. They should look moist without dripping heavily before you fold them into the filling; this recipe does not need added milk.

Stop sautéing when the squash is tender but still holds its shape. A shallow baking dish helps the center set evenly and leaves more surface area for the cracker topping. A deeper dish may need longer in the oven, so rely on the bubbling edges and set center rather than the timer alone.

Serving Ideas

Serve the casserole beside roast chicken, ham, or pork. For a simple dinner, add soft garlic butter dinner rolls. It also works alongside classic green bean casserole with crispy onions on a larger holiday table.

Make-Ahead, Storage, and Reheating

Make ahead: Assemble the filling in the baking dish, cover, and refrigerate for up to 24 hours. Keep the crackers and reserved cheddar separate. Toss the crackers with melted butter and add both toppings immediately before baking. A chilled casserole may need extra oven time for the center to set.

Store leftovers: Cool, cover tightly, and refrigerate for up to 4 days. The cracker topping will soften in the refrigerator. Add any extra fresh thyme after reheating.

Reheat: Warm leftovers in a 325°F (165°C) oven until hot. For a crisper top, add a small handful of fresh buttered cracker crumbs before reheating. Individual portions can be microwaved, though the crackers will remain softer.

Freeze: For convenience, freeze the unbaked filling without the cracker topping. Thaw overnight in the refrigerator, then add the topping and bake until the center sets. Freezing can soften the squash, so a freshly assembled casserole will have the best texture.

Nutrition

Approximate nutrition per serving, based on 8 side-dish servings: 440 calories, 13g protein, 37g fat, and 18g carbohydrates. Approximate values per 100g of finished casserole: 175 calories, 5g protein, 15g fat, and 7g carbohydrates. Values will vary with the crackers, mayonnaise, cheese, and amount of moisture drained from the squash.

Parmesan Roasted Brussels Sprouts

These Brussels sprout halves roast with garlic and finely grated Parmesan until their cut sides are deeply browned, their centers are tender, and their loose leaves turn crisp. The cheese forms scattered toasted bits rather than a uniform crust.

Dry sprouts and an uncrowded sheet pan make the difference between browning and steaming. Leave the halves mostly cut-side down, then start checking at 25 minutes: size and moisture affect the roasting time more than the clock alone.

Ingredients for Parmesan Roasted Brussels Sprouts

• 1 1/2 pounds fresh Brussels sprouts, trimmed and halved lengthwise (680g)
• 2 tablespoons olive oil
• 1/2 cup finely grated Parmesan cheese, divided (45g)
• 3 garlic cloves, finely minced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Use fresh sprouts for crisp edges; frozen sprouts release more water as they roast. Dry washed sprouts thoroughly, and quarter exceptionally large ones so their centers cook through.

How to Roast Brussels Sprouts with Parmesan

1. Preheat the oven: Set a rack in the upper-middle position and fully preheat to 400°F (205°C). Line a large rimmed baking sheet, about 13 by 18 inches, with parchment paper.
2. Prepare the sprouts: Trim the stem ends and halve the sprouts lengthwise. Keep any clean loose leaves; they will crisp as they roast. Make sure the sprouts are dry.
3. Season: Toss the sprouts and loose leaves with the olive oil, 6 tablespoons Parmesan, garlic, salt, and pepper until lightly coated. Reserve the remaining 2 tablespoons Parmesan for the last 5 minutes of roasting, or add it all now.
4. Arrange on the pan: Spread the sprouts in one layer with space between them, placing most halves cut-side down. Scatter loose leaves into open spots. Use a second pan if the pieces would overlap.
5. Roast uncovered: Roast for 25 to 32 minutes without stirring, so the cut sides stay against the parchment. Check at 25 minutes and rotate the pan if browning is uneven. If reserved, add the remaining Parmesan during the last 5 minutes. The largest halves should be fork-tender near the core, with deeply browned cut sides and crisp, wrinkled leaf edges. The cheese and garlic should be toasted and fragrant, not blackened.
6. Collect the crisp bits: Let the pan stand for 2 to 3 minutes so the browned Parmesan firms slightly. Scrape up the Parmesan-garlic fragments with a spatula and spoon them over the sprouts before serving.

When Are the Sprouts Done?

Sprout size, moisture, and how full the pan is can shift the roasting time. Check smaller sprouts a few minutes early, and give larger pieces time to become tender near the core. Look for browned cut faces and crisp leaf edges; if the garlic or cheese is darkening quickly, check the sprouts rather than waiting for the end of the time range.

Serving and Make-Ahead

Serve hot alongside chicken, pork, steak, or seafood. For a larger dinner spread, add soft garlic butter dinner rolls or 5-ingredient corn casserole.

Trim and halve the sprouts up to one day ahead. Refrigerate them covered and dry, then season and roast shortly before serving. Salting them well in advance can draw out moisture and reduce browning.

How to Store and Reheat Leftovers

Cool leftovers promptly and refrigerate in an airtight container for 3 to 4 days. The leaves and Parmesan bits will soften in storage. To restore some crispness, spread the sprouts on a sheet pan and reheat in a 400°F oven for about 5 to 8 minutes, until hot. A hot skillet also works; microwaving leaves them softer. Freezing is not recommended for this crisp roasted preparation.

Nutrition

Approximate nutrition per serving, based on 4 side-dish servings: 185 calories, 10g protein, 11g fat, and 17g carbohydrates. Per 100g of roasted sprouts: approximately 120 calories, 6g protein, 7g fat, and 11g carbohydrates. Values are estimates; the per-100g figures vary with moisture lost during roasting.

5-Ingredient Corn Casserole

Frozen whole-kernel corn bakes in heavy cream and butter until the edges bubble and the top turns lightly golden. The kernels stay distinct in a creamy base, so serve this savory side in soft scoops rather than slices.

Baking it uncovered in an 8-inch square dish gives the cream room to thicken without spreading the corn too thin. Start checking at 30 minutes: this version has no eggs or dry thickener, and a longer bake can leave it dry or greasy.

Ingredients for 5-Ingredient Corn Casserole

• 2 pounds frozen whole-kernel corn (32 ounces; about 900g), used directly from frozen
• 1 cup heavy cream (about 240g)
• 1/2 cup unsalted butter (1 stick; about 115g), melted
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Use whole-kernel corn, not cream-style corn, which would change the liquid balance and texture. Heavy cream is important here; lower-fat milk is likely to make the casserole thinner. If using salted butter, reduce the added salt.

How to Bake Corn Casserole

1. Preheat the oven: Place a rack in the center and heat the oven to 350°F (175°C). Set out an 8-inch square, approximately 2-quart ceramic or glass baking dish.
2. Combine the ingredients: Stir the frozen corn, heavy cream, melted butter, salt, and pepper in a large bowl until the kernels are evenly coated. Transfer to the baking dish and spread into an even layer. Do not add extra liquid; the corn releases moisture as it heats.
3. Bake uncovered: Bake for 30 to 35 minutes, starting to check at 30 minutes. The edges should be bubbling, the top lightly golden in spots, and the center creamy but visibly thickened rather than thin or soupy. Remove it before the top becomes deeply browned.
4. Rest and serve: Let stand for 5 to 10 minutes so the bubbling cream settles and thickens slightly. Serve warm in soft scoops from the baking dish.

Why Is This Corn Casserole Scoopable?

With no eggs, corn muffin mix, or other dry thickener, this casserole stays creamy around the whole kernels rather than setting like a corn pudding. It will hold together softly on a serving spoon but will not cut into squares. Longer bake times used for firmer corn puddings do not apply to this cream-based version.

The 8-inch square dish keeps the mixture deep enough to remain moist. A much wider pan spreads it thin and can cause the cream to reduce too quickly.

Serving and Variations

Serve with roast chicken, turkey, ham, or pork chops. For a holiday meal, pair it with Classic Green Bean Casserole with Crispy Onions and Soft Garlic Butter Dinner Rolls.

For an optional six-ingredient variation, scatter 1/2 cup shredded cheddar or finely grated Parmesan over the top before baking. To make a larger batch, double all five main ingredients and use a 9-by-13-inch baking dish. Begin checking near the original bake window, but allow extra time if needed for bubbling edges and a thickened center.

Make-Ahead, Storage, and Reheating

To make it ahead, assemble the casserole in its baking dish, cover, and refrigerate for up to 24 hours. Bake uncovered at 350°F. A cold casserole may need a few extra minutes; use the bubbling edges and thickened center to judge when it is ready.

Cool leftovers, cover, and refrigerate for up to 3 days. Reheat at 325°F (165°C) until warmed through, covering loosely if the top browns before the center is warm.

Nutrition

Approximate nutrition per serving, based on 6 side-dish servings: 405 calories, 6g protein, 32g fat, and 30g carbohydrates. Per 100g: approximately 190 calories, 3g protein, 15g fat, and 14g carbohydrates. Values vary by ingredient brand and portion size.

Garlic Butter Dinner Rolls

These soft yeast rolls bake close together in a 9-by-13-inch pan, so their golden tops stay rounded while their sides form tender pull-apart seams. The dough rises twice, then a light egg wash helps the tops brown. After baking, warm garlic butter adds the defining flavor and leaves small pieces of garlic on the glossy rolls.

Makes 12 rolls. Allow about 30 minutes of active preparation and 22 to 26 minutes of baking, or roughly 2½ to 3 hours total. Rise times depend on the warmth of the kitchen, so follow the dough cues as well as the clock.

Ingredients for Garlic Butter Dinner Rolls

For the dough

• 3/4 cup whole milk, lukewarm (180g)
• 1/4 cup warm water (60g)
• 2 tablespoons granulated sugar (25g)
• 2 1/4 teaspoons active dry yeast (7g)
• 1 large egg
• 4 tablespoons unsalted butter, softened (55g)
• 3 1/2 cups all-purpose flour (420g), plus more only as needed
• 1 teaspoon fine salt

For the egg wash and garlic butter

• 1 large egg beaten with 1 tablespoon water
• 4 tablespoons unsalted butter (55g)
• 3 garlic cloves, very finely minced
• 1/4 teaspoon fine salt

Optional: A light sprinkle of flaky sea salt or up to 1 tablespoon finely chopped parsley for finishing.

How to Make Garlic Butter Dinner Rolls

1. Activate the yeast: Combine the milk, water, sugar, and yeast in a large bowl. The liquids should be lukewarm, about 105°F to 110°F (40°C to 45°C), not hot. Let stand for 5 to 10 minutes, until foamy. Mix in the egg and softened butter.
2. Mix and knead: Add the flour and salt and mix until a shaggy dough forms. Knead with a dough hook for 8 to 10 minutes or by hand for 10 to 12 minutes. The dough should be smooth, elastic, and slightly tacky. Gently stretch a small piece; it should form a thin membrane before tearing. Add flour only if the dough is too sticky to handle—too much can make the rolls dry.
3. Let the dough rise: Place it in a lightly buttered or oiled bowl and cover. Let rise in a warm, draft-free spot until doubled and airy, about 60 to 90 minutes.
4. Shape the rolls: Lightly butter or spray a 9-by-13-inch metal pan, then line it with parchment, leaving a little overhang. Gently deflate the dough and divide it into 12 equal pieces. Pinch the seams underneath each piece and roll lightly on an unfloured surface to make a smooth ball with a taut top.
5. Proof in the pan: Arrange the rolls in a 3-by-4 grid with small gaps between them. Cover loosely and let rise until puffy and touching, about 35 to 50 minutes. A gentle fingertip press should spring back slowly and leave a faint dimple. Preheat the oven to 350°F (175°C) during the last 15 to 20 minutes of the rise.
6. Egg-wash and bake: Gently brush the tops with a thin layer of egg wash, without letting it pool between the rolls. Bake uncovered for 22 to 26 minutes, starting to check at 20 minutes. The domes should be deep golden brown and hold their rounded shape; the joined seams should be set but pale and soft. Tent loosely with foil if the tops brown before the rolls are baked through. Rotate the pan near the end only if your oven browns unevenly.
7. Make the garlic butter: While the rolls bake, melt the remaining 4 tablespoons butter in a small saucepan over low heat. Add the garlic and 1/4 teaspoon salt. Cook for 2 to 3 minutes, until the garlic is fragrant and softened but not browned.
8. Brush and serve: Brush the hot rolls with all the warm garlic butter, spreading the garlic pieces across the tops and letting some butter settle into the seams. Add flaky salt or parsley, if using. Rest in the pan for 5 to 10 minutes, then serve warm.

Why the Rolls Should Touch

The small gaps give the dough room to expand during the second rise. Once the rolls touch, their joined sides bake up pale and tender instead of forming crust all around. Keep the 9-by-13-inch pan rather than moving them to a large sheet pan if you want soft pull-apart rolls.

Pan material affects timing: a dark nonstick pan may brown the bottoms sooner, while a glass dish may need a little longer. Start checking at 20 minutes and use the golden, set tops as the main guide.

Serving Garlic Butter Dinner Rolls

Serve the rolls from the parchment-lined pan and pull them apart at the soft seams. They work alongside Baked Mac and Cheese with Bacon and Caramelized Onions or Classic Green Bean Casserole with Crispy Onions.

Storage, Reheating, and Make-Ahead

Cool leftover rolls completely, then store airtight at room temperature for up to 3 days. Sealing them while hot can leave the tops damp. To reheat, wrap them in foil and warm at 300°F (150°C) for about 10 minutes, or until warmed through.

For next-day serving, bake the rolls ahead, cool completely, and store well wrapped before reheating. You can also freeze shaped, unbaked rolls on a baking sheet until firm, then transfer them to a freezer bag. Place them in the prepared pan to thaw and rise before egg-washing and baking. Allow several hours, and wait until they are puffy and touching rather than relying on a fixed thaw time.

Nutrition

Approximate nutrition per roll, based on 12 rolls: 230 calories, 6g protein, 9g fat, and 30g carbohydrates. Approximate values per 100g of baked rolls: 340 calories, 8g protein, 14g fat, and 45g carbohydrates. Values vary with the amount of egg wash used and moisture lost during baking.

Baked Mac and Cheese

This baked mac and cheese combines sharp Cheddar sauce with crisp bacon and slowly browned onion. It should come out of the oven bubbling at the edges and lightly golden on top, but still creamy enough to spoon from the dish. Cooking the pasta just shy of al dente and keeping the sauce slightly loose help it stay that way. Some bacon goes into the casserole; the rest is added after baking so it stays crisp.

Ingredients for Baked Mac and Cheese

• 1 pound cavatappi or elbow macaroni (450g)
• 8 ounces thick-cut bacon, chopped (225g)
• 1 large yellow onion, thinly sliced (about 250g)
• 4 tablespoons unsalted butter (about 55g), divided
• 1/4 cup all-purpose flour (30g)
• 3 1/2 cups whole milk, plus up to 1/2 cup more if needed
• 4 cups freshly shredded sharp yellow Cheddar (about 450g), divided
• 1 1/2 teaspoons kosher salt, plus more for the pasta water
• 1/2 teaspoon black pepper
• 1/2 teaspoon dry mustard

Optional finish: 1 tablespoon chopped parsley. Cavatappi holds sauce in its curls; elbow macaroni also works. Freshly shredded Cheddar melts more smoothly than pre-shredded cheese.

Yield: 8 side-dish servings or 6 main-dish servings. Time: About 20 minutes prep, 45 minutes cooking, and 5 to 10 minutes resting.

How to Make Baked Mac and Cheese

1. Prepare the dish: Preheat the oven to 375°F (190°C). Use a little of the measured butter to lightly coat a 9-by-13-inch ceramic or glass baking dish.
2. Cook the bacon and onion: Cook the bacon in a large skillet over medium heat until crisp. Transfer it to a paper towel-lined plate. Pour off all but about 1 tablespoon of the bacon fat. Add the onion, 1 tablespoon butter, and a pinch of the measured salt. Cook over medium-low heat for 18 to 22 minutes, stirring regularly, until soft and deeply golden. Stir more often near the end to prevent burning.
3. Cook the pasta: Boil the pasta in well-salted water. Drain it 1 to 2 minutes before the package’s al dente time, usually after about 7 to 9 minutes. Do not rinse; the pasta will finish softening in the sauce and oven.
4. Make the Cheddar sauce: Melt the remaining butter, about 3 tablespoons, in a 3- to 4-quart saucepan or Dutch oven over medium heat. Whisk in the flour and dry mustard and cook for 1 minute without browning. Gradually whisk in 3 1/2 cups milk. Cook, stirring, for about 8 to 10 minutes, until the sauce coats a spoon but still pours easily. Remove from the heat and stir in 3 cups Cheddar by handfuls. Stir in the remaining measured salt and the black pepper. Do not boil the sauce after adding the cheese.
5. Assemble: Fold the pasta, onion, and about two-thirds of the bacon into the sauce. The mixture should spread easily; if it looks thick, stir in a splash of the extra milk. Transfer to the prepared dish and scatter the remaining 1 cup Cheddar over the top.
6. Bake: Bake uncovered for 20 to 25 minutes. Start checking at 20 minutes. Remove the dish when the edges bubble and the cheese has melted with scattered light golden spots. The center should still look moist and creamy when spooned.
7. Rest and serve: Let stand for 5 to 10 minutes. Scatter the reserved bacon over the top, add parsley sparingly if using, and spoon portions from the dish.

How to Keep Baked Mac and Cheese Creamy

Pasta continues to absorb liquid after draining, so leave it slightly firm before baking and keep the assembled casserole a little looser than you want it at the table. Bake just until the edges bubble rather than waiting for the surface to dry out. Adding the Cheddar off heat helps it melt smoothly instead of turning grainy or greasy.

What to Serve with Baked Mac and Cheese

Serve it as a main dish with a green salad or as a hearty side. Slow Cooker Maple Glazed Carrots add a vegetable side, while Sourdough Discard Focaccia works alongside it for dinner.

How to Store and Reheat Baked Mac and Cheese

Cool leftovers and refrigerate in shallow, airtight containers for up to 5 days. For a head start, cook the bacon and onion and shred the cheese up to 1 day ahead; cook the pasta and make the sauce close to baking time.

To reheat one portion, add a splash of milk and microwave for 1 minute. Stir, then heat in 30-second intervals until steaming hot. For a full dish, add milk as needed, cover, and reheat at 350°F (175°C) for 15 to 20 minutes, or until hot throughout. The milk loosens the sauce the pasta absorbed during storage.

Freeze cooled portions in airtight freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator when possible, then add a little milk and reheat gently until steaming.

Nutrition

Approximate nutrition per serving, based on 8 side-dish servings: 710 calories, 30g protein, 42g fat, and 55g carbohydrates. Approximate values per 100g of prepared casserole: 225 calories, 9g protein, 13g fat, and 17g carbohydrates. Values vary with the bacon, cheese, and amount of rendered fat discarded.

Slow Cooker Maple Glazed Carrots

Whole baby carrots cook with maple syrup, brown sugar, butter, and a little cinnamon until tender but still intact. The slow cooker keeps the oven free, though it also traps the moisture the carrots release. To get a glaze that clings instead of a thin sauce, lift out the cooked carrots and briefly simmer the cooking liquid in a saucepan before tossing everything together.

This recipe makes 6 side-dish servings. Allow 10 minutes to prepare it, 2 1/2 to 3 1/2 hours on HIGH, and another 5 to 8 minutes to reduce the glaze. Check the carrots early in the cooking window; their tenderness matters more than the clock.

Ingredients for Slow Cooker Maple Glazed Carrots

• 2 pounds baby carrots (about 900g)
• 1/4 cup pure maple syrup (80g)
• 1/4 cup packed light brown sugar (55g)
• 4 tablespoons unsalted butter, cut into pieces (55g)
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon kosher salt, plus more to taste

Use pure maple syrup rather than pancake syrup for the intended maple flavor. Do not add water or broth; the carrots release liquid as they cook.

How to Make Slow Cooker Maple Glazed Carrots

1. Season the carrots: Add the baby carrots to a 5- to 6-quart slow cooker. Add the maple syrup, brown sugar, cinnamon, and salt, and toss lightly. Scatter the butter over the top.
2. Cook until just tender: Cover and cook on HIGH for 2 1/2 to 3 1/2 hours, stirring gently once halfway through if convenient. Start checking at 2 1/2 hours. A fork or thin knife should enter the thickest carrots easily, with slight resistance but no crunch; the carrots should still hold their shape. Alternatively, cook on LOW for 5 to 6 hours, beginning to check at 5 hours.
3. Remove the carrots: Transfer the tender carrots to a serving bowl or covered dish with a slotted spoon. Carefully pour the cooking liquid, including the melted butter, into a small-to-medium saucepan. Removing the carrots keeps them from softening further while the glaze reduces.
4. Reduce the glaze: Bring the liquid to a brisk simmer over medium to medium-high heat. Stir often for about 5 to 8 minutes, until glossy and lightly syrupy. It should coat a spoon and briefly leave a trail when stirred across the pan. Taste carefully and add a pinch more salt if needed. Stop before it becomes very thick; the glaze will tighten slightly as it cools.
5. Glaze and serve: Pour the reduced glaze over the warm carrots and toss gently to coat. Serve in a shallow bowl with only a little glaze pooled beneath them.

Baby Carrots, Whole Carrots, and Cook Time

Baby carrots keep the finished dish as a bowl of distinct, whole carrots. Peeled full-size carrots also work: cut them into evenly sized, 1 1/2- to 2-inch diagonal pieces. Thicker pieces may take longer, so test the center of a few pieces rather than extending the time automatically.

Slow cookers heat differently, and carrots can turn mushy if left cooking after they become tender. A noticeable amount of thin liquid under the lid is normal; it becomes the glaze after reduction. A wider saucepan will reduce it faster than a narrow, deep one.

Maple Glazed Carrot Variations

• Less sweet: Reduce the brown sugar to 2 tablespoons. Keep the maple syrup at 1/4 cup for a clear maple flavor.
• Dairy-free: Replace the butter with a dairy-free butter substitute that tastes good on its own.
• No saucepan: Once the carrots are tender, leave the slow cooker uncovered on HIGH for 20 to 30 minutes, stirring once or twice. This reduces the liquid less predictably, so watch the carrots closely to avoid overcooking them.

Serving, Make-Ahead, and Storage

Serve the carrots warm with roast chicken, ham, meatloaf, or steak. For a larger meal, they also pair with Classic Green Bean Casserole with Crispy Onions or Slow Cooker Cheesy Scalloped Potatoes.

The uncooked ingredients can be assembled the day before and refrigerated. Cold ingredients may add about 30 minutes to the slow-cooker time, so check for tenderness before reducing the glaze.

Cool leftovers promptly and refrigerate them with their glaze in an airtight container for 3 to 4 days. Reheat gently in a saucepan over low heat or in the microwave. If the glaze has thickened too much, loosen it with a small splash of water or a little butter.

Nutrition

Approximate nutrition per serving, based on 6 side-dish servings: 195 calories, 1g protein, 8g fat, and 31g carbohydrates. Per 100g of finished carrots: approximately 110 calories, 1g protein, 5g fat, and 18g carbohydrates. Values vary with the carrots and the amount of liquid reduced.