Baked Mac and Cheese
User Reviews
4.6
-
Prep Time
15 mins
-
Cook Time
30 mins
-
Total Time
45 mins
-
Servings
8
-
Calories
628 kcal
-
Course
Main Course, Lunch, Dinner
-
Cuisine
American
Baked Mac and Cheese
Description
This baked mac and cheese begins by boiling elbow macaroni before combining it with a roux-thickened cheese sauce made from butter, flour, milk, provolone, and cheddar cheese. Worcestershire sauce and smoked paprika season the sauce subtly, enhancing its savory flavor without overpowering the cheese.
After mixing pasta and sauce, the dish is baked at a moderate temperature to develop a bubbly, golden crust on top while maintaining a creamy interior. The use of two cheeses balances melting and sharpness, giving the dish smoothness and character.
The result is a comforting casserole suitable as a main or side dish for various meals.
This recipe can be prepared ahead and refrigerated before baking, with recommended adjustments to baking time. Adding a crunchy topping of crushed crackers or chips is a suggested variation. The dish can also be frozen before baking and baked from frozen with extended cooking time.
Ingredients
- 2½ cups elbow macaroni (10 oz) uncooked (will yield about 5 cups of cooked macaroni)
- 4 tablespoons butter unsalted
- 4 tablespoons all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 cups milk lukewarm
- 2 cups provolone cheese shredded
- 4 cups cheddar cheese shredded, sharp
- 1 tablespoon Worcestershire sauce
- ½ teaspoon smoked paprika
Instructions
- Prepare the oven: Preheat your oven to 350°F.
- Boil the pasta: Boil the macaroni according to the package instructions, then drain it and set aside.
- Make a roux: While the pasta cooks, add the butter to a large skillet that's oven proof or a Dutch oven and melt over medium heat. Once the butter has melted whisk in the flour and cook for 1 to 2 minutes until the mixture is lightly browned. This will remove the raw taste of the flour. Whisk in the salt and pepper.
- Add milk to the roux: Add the milk and whisk to remove lumps. You can add it all at once or a bit at a time whisking rigorously until smooth.
- Add cheese and Worcestershire sauce: Add the provolone cheese and half of the cheddar cheese and whisk until smooth. Add the Worcestershire sauce and stir well. Taste for seasoning and adjust as necessary.
- Cook sauce: Cook over medium-high heat until the sauce starts to thicken and bubble, should take about 5 minutes. Turn off the heat.
- Add macaroni: Add the cooked macaroni to the skillet and stir it until combined. Top with remaining cheddar cheese and sprinkle smoked paprika over the cheese.
- Bake: Transfer the skillet to the oven and bake for 15 minutes until the top starts to brown and sauce gets bubbly.
- Serve: Serve while warm.
Notes
- Prepare the mac and cheese up to combining pasta and sauce, then refrigerate covered overnight before baking.
- To add texture, sprinkle crushed crackers or potato chips on top before baking.
- Avoid overbaking to keep the dish creamy; aim for a golden, bubbly surface.
- Freeze the unbaked casserole wrapped tightly for up to three months; bake from frozen with added time until bubbly and golden.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 628 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 628kcal | 31% |
| Carbohydrates | 41g | 14% |
| Protein | 31g | 62% |
| Fat | 36g | 55% |
| Saturated Fat | 23g | 115% |
| Cholesterol | 106mg | 35% |
| Sodium | 849mg | 35% |
| Potassium | 336mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 1245IU | 25% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 773mg | 77% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
You'll Also Love
