[ad_1]
This best baked macaroni and cheese recipe is the most delicious creamy homemade macaroni and cheese ever. No processed cheese! it is very good!
Having a baked macaroni and cheese recipe that everyone loves. If you can do it, it is considered the best in the food industry. This is one!
Homemade Cheese Sauce from Scratch
Just like any good macaroni and cheese recipe. This recipe starts with a homemade white sauce.
A simple roux (flour + butter) will thicken the sauce.
Turn off the heat, add the cheddar cheese and gruyere cheese a little at a time to the white sauce for the perfect cream cheese sauce. Reserve some of the cheese for assembly (important!). Therefore, read the recipe carefully to know how much sauce to add.
Some notes about milk and cheese:
- We recommend using whole milk for this recipe for great creamy macaroni and cheese. Using low-fat milk may be effective. But the sauce may be less creamy/slightly grainy.
- Monterey Jack can replace Gruyère. It will give a slightly different flavor. But it can work in a short period of time.
- Using freshly grated cheese is a must in this recipe. Pre-grated cheese is often coated with a starchy substance to keep it from clumping…which also helps prevent it from melting. Taking a few extra minutes to grate your own cheese is a game changer!
Elbow macaroni + cheese sauce
Cook elbow macaroni until al dente. (It will cook a bit longer in the oven. So don’t overcook it in the boiling water.) Then stir together the macaroni and cheese sauce. It will be glorious
There’s no deciding whether or not at this point you just want to dig deeper. There was no judgment at all.
In fact, if you mix macaroni and cheese together in the same pot where the sauce is created, You can put it back on the stove over medium-low heat. And cook for a few minutes to heat through and serve from the pot like this for an extra creamy, no-bake version! (According to the recipe, you will have some cheese left over. But you can serve it on top of individual servings.)
Assembling Baked Macaroni and Cheese
For the ultimate cheese flavor in this homemade baked macaroni and cheese recipe. Reserve some of the grated cheese and layer it between the cream cheese-coated macaroni noodles.
It makes a difference! And that means you’ll get those amazing cheese pulling lines when making macaroni and cheese. I mean, what else is there to live for??
In the baking dish layer:
- Half Macaroni and Cheese
- remaining shredded cheese
- Leftover Macaroni and Cheese
- Top with Parmesan butter bread crumbs.
Classic baked macaroni and cheese is often topped with breadcrumbs.
For this recipe You can use homemade bread crumbs or Panko bread crumbs in my recipe test. I’ve found that store-bought bread crumbs don’t work as well. (Too slightly sandy)
The rich Parmesan flavor and buttery flecks in this topping are amazing on creamy baked macaroni and cheese!
Please notice: You can leave out the toppings if you wish. You will miss the crunchy and slightly salty taste. But it’s still an honorable choice. If you do, the top “crust” of the macaroni and cheese will bubble and develop golden specks as it bakes. Just watch closely and moderate the oven temperature as needed.
Homemade macaroni has disappointed me many times in the past: rough texture, lacking flavor, not nearly spicy enough.
This version has all the changes! It’s my current favorite homemade baked macaroni and cheese! I take it to many parties/gatherings. times during holidays And it was eaten every time. (There are many people asking for recipes)
If you’re wondering how this compares to the original macaroni and cheese recipe on my website. This recipe comes with a more streamlined method of preparation and assembly. Including a newly invented cheese sauce that’s creamier and more cheesy.
If you’ve always wanted to make the best macaroni and cheese at home, This formula can help you!
one year ago: Sweet Potato Fajita with Chicken
two years ago: Red Velvet Cheesecake Brownie
three years ago: Triple Chocolate Scone
four years ago: Easy Sugar Cookie Bars
five years ago: Best Swig Sugar Cookies {Copycat Recipe}
six years ago: Amazing Instant Pot Indian Butter Chicken and Potato Curry
seven years ago: The Best Vanilla Buttercream {For cookies + cake}
Eight years ago: The perfect chocolate fondue.
nine years ago: Lentil and sausage soup with toasted almonds
Ten years ago: Classic Creme Brulee
The Best Baked Macaroni and Cheese
- 1 pound (454 g) Elbow Macaroni
- 6 tablespoon (85 g) butter
- 6 tablespoon (53 g) All purpose flour
- ½ teaspoon dry mustard (optional)
- 1 teaspoon salt
- 4 halves bowl Whole milk
- 16 oz. (454 g) Freshly grated cheddar cheese (See note!) About 4 cups.
- 6 oz. (170 g) Fresh shredded grueyere or Monterey Jack cheese (See note!) About 1 1/2 cups.
- 1 bowl (60 g) Bread crumbs or Panko crumbs
- 4 tablespoon (57 g) Melted butter
- ¼ bowl (28 g) Freshly grated Parmesan cheese
- Preheat oven to 350 degrees F.
- Cook pasta in lightly salted water (important!) until al dente according to package directions. Drain the water and set aside. (Toss once or twice to prevent clumping.)
- In the same pot (no need to wash, just pat dry), melt butter over medium heat, add flour, mustard (if using) and salt, and stir to combine. Cook for 1 to 2 minutes, stirring constantly.
- Slowly add milk, one cup at a time. Stir well before adding more. Bring to a simmer, stirring continuously. And cook for 3 to 4 minutes until the sauce thickens to a thick, creamy consistency.
- Turn off the heat, adding a handful at a time. Add 3 cups cheddar cheese and 1 cup Gruyère cheese and mix until the cheese is completely melted and the sauce is creamy. (Reserve remaining 1 1/2 cups cheese to assemble in baking dish.)
- Add the cooked macaroni to the cheese sauce and mix gently until thoroughly and evenly combined.
- To assemble, spread half the macaroni and cheese into a 9X13 inch baking dish, sprinkling evenly with the remaining cheese. Sprinkle the remaining macaroni over the top.
- in a small bowl Toss bread crumbs and butter together until evenly combined. Stir in Parmesan Cheese
- Sprinkle evenly over the macaroni. Bake in the preheated oven for 20 to 25 minutes, until the topping is golden. The macaroni and cheese will be hot and bubbling. Serve immediately.
in advance: If you want to make the macaroni and cheese ahead of time, Assemble the macaroni and cheese in the baking dish according to the recipe instructions. Instead of adding toppings Put in a bag and refrigerate. Cover the baking dish and refrigerate the macaroni and cheese. Can be refrigerated for up to 12 hours. Top with toppings before baking. You may need to increase the baking time by 5 to 10 minutes if baking straight from the refrigerator. I haven’t tried freezing this macaroni and cheese yet.
Provides services: 1 Serve, calorie: 640kilocalories, carbohydrate: 48g, protein: 27g, fat: 37g, Saturated fat: 22g, cholesterol: 109M.G., sodium: 869M.G., fiber: 2g, sugar: 7g
Disclaimer: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.
[ad_2]
