Baked Mac and Cheese Recipe
By Quin Liburd @butterbeready
Baked Mac and Cheese Recipe
By Quin Liburd @butterbeready
Yield/Serves:
Makes: 6 servings
- 8 ounces sharp cheddar cheese, block-style
- 8 ounces smoked gouda cheese, block-style
- 8 ounces pepper jack cheese, block-style
- 1 8-ounce block Velveeta cheese (original flavor), cubed
- 1 pound dried elbow macaroni pasta
- 1/2 cup (1 stick) unsalted butter
- 1/4 cup all purpose flour (or gluten-free flour, if needed)
- 2 cups whole milk (or milk of choice)
- 2 cups half-and-half
- 1 teaspoon kosher salt, plus more to taste
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon (a pinch) cayenne pepper- optional
Preheat the oven to 375° F. Generously grease/butter a 9x13-inch baking dish (or something comparable: use whatever oven-safe vessel you have). Then set the dish aside.
Prep the cheeses: Use a food processor or handheld boxed grater to shred the cheddar cheese, smoked gouda cheese, and the pepper jack cheese. Place the shredded cheeses into a large bowl and place the cubed cheese into another bowl.
Bring a large pot of salted water to a boil. Once the water is boiling, add in the elbow macaroni. Cook the pasta just until al dente (cooked, but firm)- this should take no more than 5-6 minutes! Do not over cook the pasta as it will continue cooking while baking in the oven.
Then drain the pasta in a large colander- do not shut off the heat. Rinse the pasta under cool water to stop the cooking process and leave the pasta in the colander, set aside. Return the empty large pot to the stove.
Add the butter into the same pot over medium heat. Once the butter melts completely and begins to sizzle, add in the flour. Use a wooden spoon/utensil to stir the flour into the butter until it dissolves. Allow the mixture to cook, stirring, until the mixture turns a light, golden color- about 2-3 minutes to cook off the flour.
Slowly whisk in the milk and half-and-half, and bring this mixture to a nice simmer while continuing to whisk. Make sure there are no lumps at all. Simmer for about 5 minutes and then remove from heat.
Stir in the seasonings: salt, pepper, ground mustard, garlic powder, onion powder, smoked paprika, nutmeg, and cayenne (if using). Followed by three-quarters of the shredded cheese (leave about 1/4 cup of each cheese for sprinkling on top). Use a rubber spatula to fold everything into the sauce until it thickens and everything is fully incorporated.
Add the cooked macaroni into the cheese sauce and toss together to combine, make sure all of the macaroni is well coated.
Carefully empty the mixture into your prepared baking dish. Nestle the cubed pieces of velveeta cheese into the macaroni, all over. Then sprinkle the reserved bit of shredded cheeses that you have directly on top of the dish. Then place the baking dish on top of a large baking sheet (just in case anything bubbles over).
Bake the mac and cheese, uncovered, for 35 minutes or until the top of the dish is golden brown, crispy, and bubbly throughout. Afterwards, I like to reset the oven to the broiler setting to get a deeper, slightly blistered browning on top- this takes just about 1 minute!
Serve immediately and enjoy!
Prep the cheeses: Use a food processor or handheld boxed grater to shred the cheddar cheese, smoked gouda cheese, and the pepper jack cheese. Place the shredded cheeses into a large bowl and place the cubed cheese into another bowl.
Bring a large pot of salted water to a boil. Once the water is boiling, add in the elbow macaroni. Cook the pasta just until al dente (cooked, but firm)- this should take no more than 5-6 minutes! Do not over cook the pasta as it will continue cooking while baking in the oven.
Then drain the pasta in a large colander- do not shut off the heat. Rinse the pasta under cool water to stop the cooking process and leave the pasta in the colander, set aside. Return the empty large pot to the stove.
Add the butter into the same pot over medium heat. Once the butter melts completely and begins to sizzle, add in the flour. Use a wooden spoon/utensil to stir the flour into the butter until it dissolves. Allow the mixture to cook, stirring, until the mixture turns a light, golden color- about 2-3 minutes to cook off the flour.
Slowly whisk in the milk and half-and-half, and bring this mixture to a nice simmer while continuing to whisk. Make sure there are no lumps at all. Simmer for about 5 minutes and then remove from heat.
Stir in the seasonings: salt, pepper, ground mustard, garlic powder, onion powder, smoked paprika, nutmeg, and cayenne (if using). Followed by three-quarters of the shredded cheese (leave about 1/4 cup of each cheese for sprinkling on top). Use a rubber spatula to fold everything into the sauce until it thickens and everything is fully incorporated.
Add the cooked macaroni into the cheese sauce and toss together to combine, make sure all of the macaroni is well coated.
Carefully empty the mixture into your prepared baking dish. Nestle the cubed pieces of velveeta cheese into the macaroni, all over. Then sprinkle the reserved bit of shredded cheeses that you have directly on top of the dish. Then place the baking dish on top of a large baking sheet (just in case anything bubbles over).
Bake the mac and cheese, uncovered, for 35 minutes or until the top of the dish is golden brown, crispy, and bubbly throughout. Afterwards, I like to reset the oven to the broiler setting to get a deeper, slightly blistered browning on top- this takes just about 1 minute!
Serve immediately and enjoy!