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BAKED MACARONI AND CHEESE RECIPE
HOMEMADE MACARONI AND CHEESE CASSEROLE
Making homemade macaroni and cheese (including this 5-star recipe) is surprisingly easy and quick.
This mac and cheese casserole starts with tender macaroni noodles that are slightly undercooked so they don’t get mushy when it’s baked.
The sauce is a classic roux based cheese sauce. Roux sounds very fancy but truthfully it’s just butter and flour cooked and then milk added so don’t let it scare you away.
The results of creating a roux based sauce means your macaroni and cheese is going luscious and velvety smooth every single time.
To add to the creaminess of this dish, I combine a little bit of milk and a little bit of light cream (I use a cream that is about 10-12%MF or half and half).
Now, this recipe has a special ingredient that is a little bit unconventional but makes it extra yummy… AND it is optional.
The addition of the cheddar soup makes the sauce a little bit extra velvety and just adds a little something.
TIPS TO MAKE CREAMY MAC & CHEESE
Cook your PASTA AL DENTE (FIRM) as the noodles cook extra in the sauce and you don’t want them mushy.
Don’t forget to SALT YOUR PASTA WATER.
While not everyone agrees with RINSING THE PASTA after cooking, in this particular recipe it stops the noodles from cooking and the sauce is created with a texture that pairs perfectly with the rinsed noodles.
A SHARPER CHEDDAR CHEESE will add a stronger cheese flavor.
Pre-shredded cheeses contain additives to keep it from sticking together which affects the way it melts. The sauce is best if you SHRED YOUR OWN CHEESES.
Allowing the baked macaroni and cheese to rest for a few minutes after baking will THICKEN THE SAUCE.
Most importantly of all… DO NOT OVER BAKE THIS RECIPE.
HOW TO MAKE A BREAD CRUMB TOPPING FOR MAC & CHEESE
Combine the following and sprinkle over your casserole before baking.
3/4 cup bread crumbs (Panko Bread Crumbs are best)
3 tablespoons melted butter
1 cup sharp cheddar cheese
1 tablespoon parsley (optional)
This recipe makes an extra saucy creamy macaroni. Do not over-bake this recipe. You want it creamy and rich, over-baking will cause it to
dry out.
I find that 20 minutes was perfect in my oven note that the recipe will thicken slightly while standing.
CREAMY MACARONI AND CHEESE CASSEROLE
This Creamy Macaroni and Cheese Casserole is a show stopper! Not only is this mac and cheese recipe easy to make it has a special ingredient making it extra delicious! This dish has so much velvety cheese in a quick homemade sauce and once you try it, this is going to be the
only macaroni & cheese you make.
INGREDIENTS:
12 oz dry macaroni
1/4 cup butter
1/4 cup flour
1 1/2 cups milk
1 cup light cream (about 10-12% MF)
1/2 teaspoon dry mustard powder
1 teaspoon onion powder
salt & pepper to taste
1 can condensed cream of cheddar soup (optional) 10.75oz
4 cups sharp cheddar , divided
1/2 cup fresh parmesan cheese
DIRECTIONS:
- Preheat oven to 425 degrees.
- Cook macaroni according to package directions. Drain and run under cold water.
- Melt butter over medium heat in a large saucepan. Whisk in flour and let cook 2 minutes while stirring. Slowly whisk in cream, milk, mustard
- powder and onion powder. Cook over medium heat while stirring until thickened.
- Remove from heat and stir in parmesan cheese & 3 cups cheddar cheese until melted. Add soup if using.
- Toss cheese sauce & macaroni noodles together. Pour into a greased 9×13 pan. Top with remaining cheese.
- Bake 18-24 minutes or until bubbly. Do not over cook. Cool 10-15 minutes before serving.
The Chemicals in Your Mac and Cheese
Potentially harmful chemicals that were banned from children’s teething rings and rubber duck toys a decade ago may still be present in high
concentrations in your child’s favorite meal: macaroni and cheese mixes made with powdered cheese.
The chemicals, called phthalates, can disrupt male hormones like testosterone and have been linked to genital birth defects in infant boys and learning and behavior problems in older children. The chemicals migrate into food from packaging and equipment used in manufacturing and may pose special risks to pregnant women and young children.
The Food and Drug Administration has not banned their presence in foods, though a 2014 report to the Consumer Product Safety Commission urged federal agencies to assess risks “with a view to supporting risk management steps.” The report concluded that food, drugs and
beverages, and not toys, were the primary source of exposure to phthalates.
