Baked Mac and Cheese Recipe
User Reviews
4.9
75 reviews
Excellent
Baked Mac and Cheese Recipe
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Baked Mac and Cheese is the ultimate classic side dish for any meal with three cheeses, perfect for the holidays and for BBQ’s!
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Ingredients
- 1 pound elbow macaroni
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 2 teaspoons mustard powder
- 1/2 teaspoon cayenne pepper
- 1 teaspoon paprika
- 6 cups milk
- 2 teaspoons kosher salt
- 1/2 teaspoon coarse ground black pepper
- 1 large egg
- 4 ounces Monterey jack cheese
- 4 ounces mozzarella cheese
- 12 ounces sharp cheddar , divided
Instructions
- Pre-heat the oven to 350 degrees.
- Shred the cheeses, keeping 2 cups of the cheddar off to the side for the topping.*
- Cook the pasta two minutes shy of the instructions, rinse and let cool. (We don't want the extra starch of the water making the mac and cheese too thick)
- Add the butter to a large stockpot and melt on medium-low heat.
- Add the flour, mustard, cayenne and paprika and whisk together until fully combined, cook for an additional 15 seconds.
- Add the milk slowly while whisking to keep the mixture well combined.
- Add in the salt and pepper and cook for an additional 5 minutes.
- Turn off the heat.
- Remove 1 cup of the milk mixture and let cool for a 3-5 minutes in the refrigerator in a larger glass measuring cup or bowl.
- Add the egg to the cooled milk and whisk it well until fully combined.
- Turn the heat on the pot back on to medium-low.
- Slowly pour the egg and milk mixture into the rest of the milk while whisking very well.**
- Add in the Monterey jack, mozzarella and 1 cup of the sharp cheddar and whisk until combined.
- Add the cooled macaroni back into the pot and toss with the cheese sauce.
- Pour into a 9x13 baking dish and top with the remaining 2 cups of shredded cheddar cheese.
- Bake for 30 minutes, uncovered.
Notes
- * I use blocks of cheese for my mac and cheese because shredded cheese is coated in a powder that prevents the cheese from sticking to each other. This also results in cheese that may not melt as fully which can produce a texture that is not as creamy as we'd like.
- ** Removing the cup of milk, cooling, then adding in the egg allows for us to temper the egg which prevents it from immediately scrambling in the hot milk mixture.
Nutrition Information
Show Details
Serving
1g
Calories
485kcal
(24%)
Carbohydrates
38g
(13%)
Protein
21g
(42%)
Fat
27g
(42%)
Saturated Fat
16g
(80%)
Cholesterol
91mg
(30%)
Sodium
734mg
(31%)
Potassium
302mg
(9%)
Fiber
1g
(4%)
Sugar
7g
(14%)
Vitamin A
990IU
(20%)
Calcium
473mg
(47%)
Iron
1.2mg
(7%)
Nutrition Facts
Serving: 12Servings
Amount Per Serving
Calories 485 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 485kcal | 24% |
| Carbohydrates | 38g | 13% |
| Protein | 21g | 42% |
| Fat | 27g | 42% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 91mg | 30% |
| Sodium | 734mg | 31% |
| Potassium | 302mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 990IU | 20% |
| Calcium | 473mg | 47% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
75 reviews
Excellent
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