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Reading: Baked Mac and Cheese
Baked Mac and Cheese
nothing beat generation ampere casserole cup of tea filled with this creamy 3-cheese Baked Macaroni. This recipe guarantee that there is absolutely no shortage of that delicious cheese sauce. ( information technology ’ south amazing how much sauce the macaroni stay to absorb when information technology broil, merely this recipe wholly factor that in. )
iodine love the combination of cheddar, gruyere, and gouda, merely the cheese combination be endless. tactile property free to keep information technology bare and stick to cheddar, operating room add in arsenic many extra cheese combination ampere you privation !How to Make It
witness recipe card under this post for component quantity and full instruction .
Melt butter in a large pot over medium heat. Add the flour and use a silicone spatula to stir continuously for 2 minutes. Add the milk/heavy cream in small splashes, stirring continuously.
Let it heat through and thicken while you continue to stir for 5 minutes. Add the seasonings and hot sauce and remove from heat.
Gradually sprinkle in 4 cups of shredded cheese, stirring continuously until smooth. Meanwhile, boil the macaroni for 1 minute less than al dente.
Combine the drained macaroni and the cheese sauce and transfer to a lightly greased 9 x 13-inch casserole dish.
Top with 2 cups of shredded cheese and bake at 325° for 25 minutes. Broil at the end for a few minutes if desired, then serve!
Make Ahead Method
- Pro Tip: If making ahead, I recommend using a little less than the full pound of pasta to ensure that there is an extra abundance of cheese sauce, as the macaroni will absorb more of it during storage.
- Assemble and Store: Cook the macaroni for 1-2 minutes less than al dente. Assemble the macaroni as outlined but do not bake. Let it cool completely, then cover and refrigerate for up to 2 days or freeze for up to 3 months.
- Bake: Let it sit out for 30 minutes prior to baking, then bake at 325° for 30-35 minutes. Note that the consistency won’t be quite as creamy as when prepared and served immediately.
Pro Tips
- Optional additions include diced ham, bacon, caramelized onions, steamed broccoli, shredded chicken, buffalo chicken, and more!
- Pasta shells also make a great choice for this recipe instead of macaroni.
- Make sure the base of the sauce isn’t too hot when the cheese is added, otherwise the dairy will separate and the consistency will be grainy.
- Cheese options are endless, you can use any combination of cheddar, gouda, gruyere, mozzarella, Colby, and more.
- I used Cracker Barrel Cheddar, Yancey’s Fancy Gouda (regular, not smoked), and Emmi Gruyere cheese as well as Frank’s hot sauce.
- The hot sauce and mustard powder are flavor enhancers and can’t be tasted outright. The hot sauce doesn’t make it spicy.
- For a crunchy topping: Combine 1 cup of crushed Ritz crackers and 2 tbsp. melted butter. Add it during the last 15 minutes of baking.
Storage
- Store in an airtight container and refrigerate for up to 3 days.
- You can freeze leftovers, however they don’t restore quite back to their original consistency.
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Baked Mac and Cheese
from
military rank
Servings:
10
people
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Pin Recipe
This bake macintosh and tall mallow recipe be easy to cook with a creamy 3-cheese blend and absolutely cook macaroni .Ingredients
▢
one pound. elbow macaroni
▢
six tablespoon butter
▢
six tablespoon flour
▢
one ½ cup dense skim
▢
two ½ cup milk
▢
one teaspoon hot sauce
▢
one teaspoon mustard powder
▢
½ teaspoon salt
▢
¼ teaspoon each : onion powderize, pepper
▢
three cup shred cheddar cheese
▢
two cup shred gruyere
▢
one cup shred gouda
Equipment
- 9 x 13-inch casserole dish
Instructions
- preheat oven to 325 degree .
Pro tip: Shred the cheese from a block. It will melt and taste much better than packaged shredded cheese. See notes for brand of cheese that I use.
Prep Work: Shred the cheese and toss to combine. Reserve 2 cups for the top of the macaroni and use the remaining 4 cups for the cheese sauce. Measure out remaining ingredients before beginning.
To Cook the Macaroni: Begin boiling salted pasta water for the macaroni while you prepare the cheese sauce. Add the pasta to the boiling water right around when you are letting the cream sauce reduce/thicken, before adding the cheese. Refer to the package and cook it for 1 minute less than al dente. Set a timer to avoid overcooking the macaroni.
For the Cheese Sauce: Melt butter in a large pot over medium heat. Use a silicone spatula to stir in the flour. Continue to stir for 2 minutes, it should start to turn a light brown. Add the heavy cream/milk in small splashes, stirring continuously. (If you add it too quickly you’ll “break” the roux and the sauce will be thin.)
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Let it heat through and thicken while you boil the macaroni. Stir continuously during this time.
Add the seasonings and hot sauce. Remove from heat.
Gradually sprinkle in 4 cups of shredded cheese. Stir continuously until smooth and combined. If it seems too thick, add a splash of milk.
Once the macaroni is cooked, drain it and add it to the warm pot you boiled it in. Pour the cheese sauce on top and stir to combine. Transfer to a lightly greased 9 x 13-inch casserole dish. Top with remaining 2 cups of cheese.
Bake for 20 minutes. If desired, broil at 450 for 3 minutes to brown the top. Serve!
Notes
Pro Tips:
- Optional additions include diced ham, bacon, caramelized onions, steamed broccoli, shredded chicken, buffalo chicken, and more!
- Pasta shells also make a great choices for this recipe instead of macaroni.
- Make sure the base of the sauce isn’t too hot when the cheese is added, otherwise the dairy will separate and the consistency will be grainy.
- Cheese options are endless, you can use any combination of cheddar, gouda, gruyere, mozzarella, Colby, and more.
- I used Cracker Barrel Cheddar, Yancey’s Fancy Gouda (regular, not smoked), and Emmi Gruyere cheese as well as Frank’s hot sauce.
- The hot sauce and mustard powder are flavor enhancers and can’t be tasted outright. The hot sauce doesn’t make it spicy.
- For a crunchy topping: Combine 1 cup of crushed Ritz crackers and 2 tbsp. melted butter. Add it during the last 15 minutes of baking.
Storage:
- Store in an airtight container and refrigerate for up to 3 days.
- You can freeze leftovers, however they don’t restore quite back to their original consistency.
Nutritional information is per serving, this recipe make 10 servings. note that the nutritional information share be associate in nursing calculate .
Nutrition
Calories:
677
kcal
,
Carbohydrates:
42
g
,
Protein:
27
g
,
Fat:
44
g
,
Saturated Fat:
27
g
,
Polyunsaturated Fat:
2
g
,
Monounsaturated Fat:
11
g
,
Trans Fat:
1
g
,
Cholesterol:
138
mg
,
Sodium:
694
mg
,
Potassium:
294
mg
,
Fiber:
2
g
,
Sugar:
6
g
,
Vitamin A:
1454
IU
,
Vitamin C:
1
mg
,
Calcium:
661
mg
,
Iron:
1
mg
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