baked homemade macaroni and cheese recipe

#BAKED HOMEMADE MACARONI AND CHEESE RECIPE FULL#
#BAKED HOMEMADE MACARONI AND CHEESE RECIPE MAC#

I would add more cooking water or milk (approximately 1 cup) as the pasta will absorb more liquid if it is made ahead.

#BAKED HOMEMADE MACARONI AND CHEESE RECIPE MAC#

Yes, the mac and cheese can be fully prepped all the way up to the baking step a day in advance. Remove from the oven and allow to cool for 5 minutes then serve. Place in a preheated oven and allow to bake for 20-30 minutes or until golden and bubbling. Combine the bread, oil, salt and thyme and scatter over the top. Bake the mac and cheese: Transfer the macaroni to a casserole or baking dish.You want the sauce to be very creamy and a little loose as it will continue thickening in the oven. Add the pasta to the sauce along with the sour cream and stir to combine. Reserve 1 cup of cooking water and drain. Cook for 8 minutes or until almost cooked but still a bit firm (just under al dente). Cook the pasta and assemble: While the sauce cooks, bring a large pot of salted water to the boil and add the pasta.Stir until the cheese has melted then season to taste. Once cooked, remove from the heat and add the cheeses. Allow to simmer, stirring regularly, until the sauce is thick and creamy. Pour the milk in whilst whisking continously until a smooth sauce is formed. Melt the butter in a saucepan and whisk in the flour until smooth. Make the four cheese sauce: Start by making the roux.I used sourdough bread that I tore roughly but you could use fresh, Panko or dried breadcrumbs. I like it for the super cheesy pull it gives the finished mac and cheese. Any nutty, good melting cheese will work. I used a mature/sharp cheddar cheese. Monterey Jack, Colby jack etc.

#BAKED HOMEMADE MACARONI AND CHEESE RECIPE FULL#

The full baked homemade mac and cheese recipe can be found in the recipe card. Four cheeses and crispy thyme breadcrumbs make this an irresistible dish, any time of the year. With bonus crispy cheesy bits and cheese pulls for days.The cheesiest baked mac and cheese recipe, ever. Then switch the broiler on to high and broil until the top is lightly golden in spots, about 1 to 2 minutes.Īnd pretty much the cheesiest of cheesy mac and cheeses out there. yum cheese!īake on the middle rack of your preheated 325° for 10 minutes. Top with half the remaining cheese, the rest of the macaroni and cheese and the last of the shredded cheese. Using a rubber spatula, toss the pasta in the cheese sauce to coat.Īdd half of the macaroni and cheese sauce to a lightly sprayed casserole dish. Once the cheese sauce is smooth, add in the partially cooked pasta. Season with 1/2 teaspoon kosher salt and black pepper to taste. Next, stir in 1-1/2 cups of the combined cheeses, 1/2 teaspoons dry mustard and 1/4 teaspoon paprika.

While whisking, slowly pour in 2 cups of half & half.Ĭontinue to whisk until the mixture has thickened to the consistency of a creamy soup. Meanwhile, in a 10-inch skillet, melt 4 tablespoons of unsalted butter over medium heat.Ĭontinue to whisk while the flour/butter mixture cooks for 1 minute. Add in 10 ounces (not a full box!) of elbow pasta and cook 1 to 2 minute shy of the package directions. For an extra cheese Mac and cheese, add in an extra 1/2 cup of cheddar jack.Īdd 2 tablespoons of sea salt to a boiling pot of water. In a bowl, combine both the 1-1/2 cups freshly grated cheddar and cheddar jack. In This Easy Baked Mac and Cheese You Will Need: Yielding the best baked Mac and cheese, I’ve ever made.

This recipe however, is mostly done in a skillet before being baked at a lower temperature for 10 minutes and then a quick trip under the broiler for those undeniable crispy brown bits. The combination of both makes the milk solids separate. One, is that bad mac and cheese is both baked at too high of a temperature and for far too long. After years of bad mac and cheese, I was determined to make a homemade macaroni and cheese that was creamy and dreamy. there’s no sauce) or the sauce has broken, making it clumpy and gloppy? 🙋🏻‍♀️I’ve made so many baked macaroni and cheese recipes and all end up either too dry or (gasp!) curdle-y. Let’s get to the point, shall we? Who here has had mac and cheese that the sauce has either been absorbed into the pasta (i.e. Get your cheese fix with this Easy Baked Mac and Cheese! Cheddar and jack cheese melted into a simple sauce, tossed with elbow macaroni and then layered making this the cheesiest baked mac and cheese!! Serves 6 in under an hour.

Baked homemade macaroni and cheese recipe