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Baked Mac and Cheese

Baked Mac and Cheese

Servings

12

servings
Total time

1

hour 

Ingredients

  • 16 oz elbow macaroni

  • 1 lb Cheddar cheese

  • 8 oz Monterey Jack cheese

  • 8 oz Mozzarella cheese

  • 4 tbsp butter

  • 4 tbsp flour

  • 1 cup whole milk, warmed

  • 2 cups heavy cream

  • Spice Mix
  • 1 tsp salt

  • 1 tsp garlic powder

  • 1 tsp cayenne

  • 2 tsp paprika

Directions

  • Bring a large pot of salted water to a boil. Cook the elbow macaroni for about 8-9 minutes until al dente.
  • While the pasta is boiling, shred and mix all of the cheese, setting half aside for layering. In a small bowl, combine all of the ingredients for the spice mix and set aside. Preheat your oven to 350 degrees.
  • In a large pot, over medium heat, add 4 tbsp of butter. Let melt then add 4 tbsp of flour and cook for 2-3 minutes.
  • Gradually whisk in the warmed milk. Once fully combined, slowly whisk in the heavy cream. Next, add the spice mix and stir. Bring the mixture to a simmer and cook for 2-3 minutes until it thickens slightly.
  • Next, gradually add half of the shredded cheese, stirring until fully melted and the sauce is smooth.
  • Remove from heat and mix the drained pasta into the cheese sauce. Taste and adjust seasoning as needed.
  • Transfer half of the macaroni and cheese into a 9x13-inch baking dish. Sprinkle half of the remaining cheese over this layer. Add the rest of the macaroni and cheese, then top with the remaining cheese.
  • Cover the dish with aluminum foil and bake at 350°F for 30 minutes. Remove the foil, then broil for 2-5 minutes until the top is golden and bubbly.

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