Description
This Creamy Baked Macaroni and Cheese recipe is a comforting classic featuring tender elbow macaroni enveloped in a rich, velvety cheddar cheese sauce with a hint of spice. Baked to golden perfection, this hearty dish is perfect for family dinners or cozy nights in.
Ingredients
Scale
Pasta
- 16 ounces elbow macaroni
Cheese Sauce
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon white pepper
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 3 1/2 cups 2% milk
- 8 ounces medium cheddar cheese, shredded
- 8 ounces extra sharp cheddar cheese, shredded
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the macaroni and cheese.
- Cook Macaroni: Bring a pot of salted water to a boil, cook the elbow macaroni according to package directions until al dente, then drain and set aside.
- Make Roux: In a large saucepan over medium heat, melt the butter. Add the flour, white pepper, salt, and cayenne pepper, stirring constantly to form a smooth roux. Cook for about 2 minutes to remove the raw flour taste.
- Add Milk and Thicken: Gradually whisk in the 2% milk to the roux, stirring continuously to prevent lumps. Cook the mixture over medium heat for 5-7 minutes until the sauce thickens into a creamy consistency.
- Add Cheese: Reduce heat to low and stir in both shredded medium and extra sharp cheddar cheeses. Continue stirring until the cheese has fully melted and the sauce is smooth.
- Combine Macaroni and Sauce: Add the cooked macaroni to the cheese sauce, stirring gently to ensure all pasta is evenly coated.
- Prepare for Baking: Grease a baking dish thoroughly, pour in the macaroni and cheese mixture, spreading it out evenly.
- Bake: Place the baking dish in the preheated oven and bake uncovered for 20-25 minutes, or until the top is golden brown and bubbly.
- Rest and Serve: Remove the dish from the oven and let it rest for a few minutes to set before serving hot.
Notes
- For extra flavor, consider adding a sprinkle of paprika or topping with breadcrumbs before baking for a crunchy crust.
- You can substitute the 2% milk with whole milk or half-and-half for a richer sauce.
- Be careful not to overcook the macaroni initially, as it will cook further during baking.
- Use freshly shredded cheese for better melting and creamier texture compared to pre-shredded cheese.
