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The slower you add the milk the quicker the sauce will thicken. Note 1: If your milk is very cold straight out of the fridge take this step very slowly. Sprinkle with parsley before serving, if desired. Sprinkle the reserved cheese and panko on top of the noodles.īake until the macaroni and cheese is golden and bubbling, 20 to 25 minutes. In a small saucepan over low heat or a microwave safe bowl, melt the remaining 1/2 cup butter. Stir the cooked macaroni into the cheese sauce. Stir until the cheese is completely melted and the sauce is smooth and thick, about 4 minutes. Add the remaining cheese to the sauce along with the remaining 2 teaspoons of salt, garlic powder, mustard powder, and pepper. Once it is beginning to bubble, add the flour, stirring until a thick paste forms, 1 to 2 minutes. Meanwhile, in a large braiser or Dutch oven (see note 2) over medium heat, melt 1/2 cup of the butter. Add the pasta and cook until 1 minute shy of al dente according to the package instructions. Turn on broiler and broil the macaroni and cheese for another 2-3 minutes until the top is golden brown and crispy. Preheat the oven to 400° F with a rack in the center position.įill a large pot with 4 quarts of water and add 2 teaspoons of the salt. Bake at 350 for 10 minutes, until sauce is bubbling.
#Baked macaroni and cheese mac
Top with buttery panko and extra cheese and pop that baby in the oven!Īnd there you have it, easy mac and cheese! I personally enjoy my serving slathered in sriracha, but it also pairs well with green peas, a big salad or with a few green apple slices on the side! Sometimes I go crazy and sprinkle the finished mac and cheese with a little parmesan (or a drizzle of Sriracha) as well.Add the macaroni to the cheese sauce and stir to combine.Add Tillamook Triple Cheddar Shredded Cheese, salt, pepper, garlic powder, mustard powder and stir to complete that luscious, silky sauce!.The more slowly you add the milk the thicker the sauce will be. Slowly, slowly add some whole milk to your roux, whisking as you go.Make a two-ingredient roux! Butter and flour is all you’ll need for this step to make a simple roux-aka, the base of your homemade cheesy cream sauce.The pasta will continue to cook in the oven, so this keeps it from becoming mushy. Cook your pasta just one minute shy of al dente.Preheat your oven and place the rack in the center-this rack placement ensures an even, golden brown crust on top of your creamy mac and cheese!.Remove the foil from the macaroni, turn on the broiler for a few minutes to brown the macaroni.Homemade macaroni and cheese is seriously simple to make! With the help of pre-shredded cheese, it truly is a straightforward process that ends with a gloriously creamy pan of mac and cheese that you (and everyone you serve it to) will love! Here’s how it’s done: Pour the cheese sauce over the noodles and mix together.Īdd the remaining cheese over the noodles spreading evenly.Ĭover the dish with foil and bake the macaroni for about 45 minutes. Rinse and drain the noodles and add them to the pyrex dish. Once it has thickened, immediately remove it from the heat. Once the ingredients begin bubbling together add one cup of Sharp and one cup of Monterey jack cheese to the pot.īlend the ingredients together stirring frequently until the sauce begins to thicken. Then add the milk to the pot whisking the ingredients together. Once blended, add the heavy cream to the pot and whisk together. Once the butter is melted add the flour to the pot and whisk it together with the butter. Then, melt your butter in a medium-size saucepan. Ingredients needed to make this Baked Macaroni and Cheese:įirst, boil the macaroni noodles until al dente. So let’s get into it so I can show you how it’s done. We’re using a blend of Sharp and Monterey jack cheese, for a nice balance of strong and mild cheese. This recipe was made with a made from scratch cheese sauce. Rather if it’s a dish that you are adding to your holiday menu, Sunday dinner or just because it’s just one of those feel-good comfort foods. So macaroni and cheese is one of those classic recipes.