Baked Mac and Cheese Recipe
User Reviews
4.9
Baked Mac and Cheese Recipe
Description
The recipe begins with cooking elbow macaroni slightly less than package instructions to avoid excess starchiness. A roux is prepared by melting butter with flour and seasoning powders like mustard, cayenne pepper, and paprika, which add depth to the sauce’s flavor. Milk is slowly whisked in and cooked until thickened.
An important step is removing a portion of the hot milk mixture to cool slightly, then whisking in a whole egg before combining it back with the main sauce. This tempers the egg to prevent curdling and creates a luxuriously smooth sauce. The mixture is combined with shredded Monterey Jack, mozzarella, and sharp cheddar cheeses to build layered, creamy cheese flavor.
After mixing the sauce with the pasta, the dish is topped with reserved sharp cheddar and baked until bubbly and golden. The result is a baked mac and cheese with a creamy interior, balanced cheese flavors, and a slightly spiced crust.
Using block cheese instead of pre-shredded helps prevent coating powders that can hinder melting, improving texture. Tempering the egg is key to ensuring a smooth sauce without scrambled bits.
Ingredients
- 1 pound elbow macaroni
- 1/2 cup butter unsalted
- 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 black pepper coarse ground
- 1 large egg
- 4 ounces Monterey jack cheese
- 4 ounces mozzarella cheese
- 12 ounces sharp cheddar cheese 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
- Use block cheeses shredded fresh to ensure smooth melting and avoid powder coatings found in pre-shredded cheese.
- Tempering the egg by cooling some hot milk before mixing prevents scrambling and contributes to creamy texture.
- Cook pasta slightly under al dente to avoid overly thick mac and cheese from excess pasta starch.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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