The Best Creamy Baked Mac and Cheese
ID: decfec69...
An incredibly rich, creamy, and cheesy southern-style baked macaroni and cheese. It features a homemade roux-based Béchamel cheese sauce with a blend of Cheddar, Monterey Jack, and Pepper Jack cheeses, layered and baked to golden, bubbling perfection.
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🍳 Cooking Flow
Grate cold Cheddar, Monterey Jack, and Pepper Jack cheeses. → Make a roux with equal parts butter and flour, then whisk in milk and heavy cream to create a smooth Béchamel sauce. → Melt the grated cheeses into the Béchamel on low heat and season with salt and smoked sweet paprika. → Toss cooked al dente macaroni in cheese sauce, then layer the macaroni, extra cheese sauce, and grated cheese in a baking dish. → Bake at 350°F until the top is golden brown and bubbling.
Cooking Steps
Brief Cooking Order
Grate cold Cheddar, Monterey Jack, and Pepper Jack cheeses. → Make a roux with equal parts butter and flour, then whisk in milk and heavy cream to create a smooth Béchamel sauce. → Melt the grated cheeses into the Béchamel on low heat and season with salt and smoked sweet paprika. → Toss cooked al dente macaroni in cheese sauce, then layer the macaroni, extra cheese sauce, and grated cheese in a baking dish. → Bake at 350°F until the top is golden brown and bubbling.
Introduction
An incredibly rich, creamy, and cheesy southern-style baked macaroni and cheese. It features a homemade roux-based Béchamel cheese sauce with a blend of Cheddar, Monterey Jack, and Pepper Jack cheeses, layered and baked to golden, bubbling perfection.
Step 1
Grate the cold Cheddar, Monterey Jack, and Pepper Jack cheeses into a large bowl. Keep the cheese cold to make grating easier.
Step 2
In a large saucepan over medium heat, melt 2 sticks of room-temperature butter.
Step 3
Slowly whisk in 1 cup of all-purpose flour to create a 1:1 roux. Whisk thoroughly to combine butter and flour smoothly.
Step 4
Gradually pour in milk and heavy cream while whisking constantly. Let it simmer and thicken, ensuring the raw flour taste cooks out completely.
Step 5
Reduce the heat to low. Gradually add the grated cheese blend one handful at a time, whisking continuously until the cheese is completely melted and the sauce is velvety smooth.
Ingredients List
Important Notes
Grate your own block cheese; pre-packaged shredded cheese contains anti-caking agents that prevent it from melting smoothly.
Keep the cheese cold prior to grating to make the shredding process much cleaner and easier.
Ensure the pasta is cooked al dente with a slight bite, as it will continue to cook and absorb moisture while baking in the oven.
Place the baking dish on a larger rimmed baking sheet before putting it in the oven to catch any cheese or sauce overflows.
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