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Baked Macaroni & Cheese Recipe

This baked macaroni and cheese recipe calls for elbow pasta, water, and a cheese sauce made with butter, flour, milk, various seasonings, and a mixture of hard and soft shredded cheeses like cheddar, pepper jack, gouda and mozzarella. The pasta is boiled until slightly undercooked then combined with the cheese sauce and breadcrumbs before baking until browned and crispy.

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William Gfeller
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274 views1 page

Baked Macaroni & Cheese Recipe

This baked macaroni and cheese recipe calls for elbow pasta, water, and a cheese sauce made with butter, flour, milk, various seasonings, and a mixture of hard and soft shredded cheeses like cheddar, pepper jack, gouda and mozzarella. The pasta is boiled until slightly undercooked then combined with the cheese sauce and breadcrumbs before baking until browned and crispy.

Uploaded by

William Gfeller
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd

Baked Macaroni & Cheese Recipe

Ingredients

1 full box pasta of choice (macaroni, penne, rotini, etc.)


8 cups water (or enough to fill a large pot)

Cheese Sauce
2 TBSP butter
2 TBSP all-purpose flour
¾ - 1 Cup whole milk
Salt to taste
1 tsp black pepper
1 tsp cayenne pepper
1/2 tsp garlic power
1/2 tsp onion powder
½ tsp chili powder
½ tsp mustard power
2 Cups assorted hard/soft cheeses, shredded (I generally use some mixture of cheddar, pepper jack, gouda, and
mozzarella)
2 TBSP cream cheese or Neufchatel

Topping
3/4 cup of breadcrumbs (keep ¼ cup reserved to mix in with combined cheese and macaroni)
2 TBSP of butter
½ shredded assorted cheeses (use the same combination from your sauce)

Directions

1. Preheat oven to 400 degrees and coat a baking dish or cast-iron skillet with butter or cooking spray
2. Bring water to a boil and add pasta. Cook until slightly less than al dente (pasta will finish cooking in
the oven). Drain and set aside.
3. While pasta is cooking, shred the assorted cheeses and set aside
4. In a small saucepan over medium heat, melt butter and add flour. Whisk until it is combined and cook to
let it thicken into a light brown roux
5. Slowly begin adding milk and whisking until the milk thickens and the mixture is homogenous (I will
usually add half a cup at first and add more to thin out later once I start adding the cheese)
6. Once you have added milk, bring the mixture to a soft boil and begin adding in your cheeses, beginning
with the hardest cheeses first and progressing to the softer ones. Once all other cheeses have been
incorporated, add cream cheese and mix in.
7. Empty pasta into baking dish, and pour cheese sauce and ¼ cup breadcrums over the pasta. Stir to
combine
8. Melt 2 TBSP in butter and mix with breadcrumbs in a small bowl. Sprinkle breadcrumb mixture over the
combined ingreedients.
9. Bake for 30 minutes, or until edges are browned and crispy
10. Let rest for five minutes after taking out of the oven, and serve.

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