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#2 lb baked mac and cheese recipe roux mac#

Create layers – you'll notice only have of the cheese goes in the sauce.

#2 lb baked mac and cheese recipe roux mac#

Lots of sauce – who likes a dry mac and cheese? At first when making this, you'll think it is too much sauce but believe me when that the macaroni soaks it up.Otherwise you'll have burnt milk on the bottom. Stir constantly – once the milk is added, you must stir constantly as it heats up and becomes thick.

It doesn't taste as good and also has additional ingredients that you don't need.

Freshly grated cheese – don’t use pre-shredded cheese.

The pasta will finish cooking in the oven while it's in the sauce.

No overcooked pasta – cook the macaroni al dente according to the package instructions.

Cover with aluminum foil and bake in the oven at 350☏ for 20-30 minutes, or until heated through. Add 1 tablespoon of milk per 1 cup of baked mac and cheese and mix to incorporate. Place the macaroni & cheese into an oven-safe dish and only take out what you are using. Let the baked mac and cheese cool for 5 minutes before serving.

Bake at 375☏ for 20-25 minutes or until cheese is bubbling and browned on top.

Add the remaining pasta and top with the remaining cheese.

Spread 2 cups of cheddar cheese evenly throughout.

Transfer half of the pasta to a greased 9×13 baking dish or 12 inch cast iron skillet.

Add pasta and mix until everything is coated.

Once sauce is bubbling, remove from heat and stir in 4 cups of cheddar cheese.

While sauce is cooking, boil macaroni in pot according to package instructions for al dente.

Gradually add milk and cook for about 10 minutes or until them mixture is smooth and bubbly.

Once melted, stir in flour and black pepper, cooking for 1-2 minutes until well combined and flour is starting to bubble. In large saucepan or Dutch oven, melt butter over medium heat.Sharp cheddar cheese - freshly shredded has the most flavor and creaminess.Milk - whole milk is the only way to go.Dry mustard and black pepper - just a little goes a long way.All-purpose flour - creates a roux with the butter to thicken the cheese sauce.Unsalted butter - helps form a roux with the flour.Macaroni - can use other types of pasta if you prefer.

It adds five minutes but you can taste the difference! So if you haven't decided on what to make for the coming holiday parties, give this easy baked mac and cheese a try. You can obviously just buy shredded cheddar cheese, but I go for the sharp or extra sharp blocks and shred myself. Keep in mind it will taste different depending on the type of cheddar you buy. Now I've made plenty of mac and cheese recipes over the years with different types of cheese, but my go-to for dinner parties or family gatherings is this baked cheddar mac and cheese. Of course it was Kraft that made it famous in the mid 1930s. According to legend, it was Thomas Jefferson who encountered macaroni in Paris and brought back the recipe to the states. When writing this recipe, I was curious where my favorite dish originated from. And after experimenting, I believe I found it with this baked cheddar mac and cheese. I made it a goal to have what I thought was the best mac and cheese recipe. Once I started to get into cooking, one of the first things I wanted to make was homemade baked macaroni and cheese. There is just something comforting about homemade macaroni and cheese - from a healthier version like baked butternut squash mac and cheese to something more decadent like smoked gouda bacon mac and cheese.īut to be honest, there isn't much better or easier than this easy baked mac and cheese with good sharp cheddar.Ĭhristmas is just around the corner, which means many families will be getting together for breakfast, lunch, brunch or dinners.