Amazing mac and cheese always comes with a food coma! This baked version is super creamy and cheesy! You can top it with cheese, bread crumbs, or anything you'd like! You can also switch out the cheeses to your preference. Double the recipe for a 9x13" pan. Scroll to the very bottom for single serving measurements (1/4 this recipe).
The recipe is from: https://www.thechunkychef.com/family-favorite-baked-mac-and-cheese/
Here is the recipe, and below I show pictures of how it is made:
Ingredients:
8 oz. dried elbow pasta (227 g)
1/4 cup unsalted butter (58 g)
1/4 cup all purpose flour (40 g)
3/4 cups whole milk (185 g)
1 1/4 cups half and half (295 g)
2 cups medium sharp cheddar cheese, shredded (160 g or 5.6 oz.)
1 cup Gruyere cheese, shredded (90 g or 3.2 oz.)
3/4 tsp. salt
1/4 tsp. black pepper
1/4 tsp. paprika
Optional: breadcrumbs/seasoned breadcrumbs for topping
Directions:
Combine the milk and half and half in a bowl. Combine the cheeses.
Cook the macaroni noodles 1-2 minutes less than directed on the package. Strain and stir if they stick together.
Make a roux by melting the butter in a saucepan on medium-low or medium heat. Add the flour. Whisk continuously, cooking the mixture about 1 minute.
Slowly add the milk mixture, whisking continuously to remove lumps. Whisk until thickened (about 3 minutes).
Then remove from the heat. Add the seasonings and about half the cheese, whisk until smooth. Then mix in the cooked macaroni.
Grease a 9x9" pan with butter. Spread half the mac and cheese, and then add a layer of the remaining cheese. Finish with the rest of the mac and cheese and more cheese and/or breadcrumbs.
Bake for 15 minutes at 325°F/165°C. Optional: Broil 1-3 minutes at the end until the cheese/breadcrumbs is golden.
Makes 6-9 servings.
Cook the noodles 1-2 minutes LESS than the package directions. Strain.
Melt the butter and add the flour.
Cook the flour in the butter about one minute, while whisking continuously.
Then slowly add in the milk mixture and whisk continuously until it's thickened (not super thick, about as thick as gravy).
Take it off the heat, and add the seasonings and about half the cheese before stirring in.
After mixing in the cheese and spices.
What the consistency is like if you use 1/4 cup butter and 1/4 cup flour.
Mix the noodles into the cheese sauce.
Butter your pan, and then start layering the mac and cheese.
Put half the mac and cheese down, half the cheese, and then the rest of the mac and cheese followed by the last of the cheese (or bread crumbs if using.
Then bake!
After baking!
After baking!
Single serving:
2 oz. dried elbow pasta (57 g)
1 Tbsp. unsalted butter (14 g)
1 Tbsp. all purpose flour
3 Tbsp. whole milk
1/4 cup + 1 Tbsp. half and half
1/2 cup medium sharp cheddar cheese, shredded (40 g)
1/4 cup Gruyere cheese, shredded (23 g)
1/4 tsp. salt
1/8 tsp. black pepper
1/8 tsp. paprika
Optional: breadcrumbs/seasoned breadcrumbs for topping
Follow directions above but scale down everything.