Cheesy Baked Mac & Cheese
ID: 08c07842...
An incredibly creamy, ultra-cheesy, and perfectly seasoned baked macaroni and cheese. Made with a rich homemade roux and a blend of cheddar and mozzarella cheeses, it is baked to bubbly, golden perfection, making it the ultimate comfort food for holidays or family dinners.
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🍳 Cooking Flow
Boil pasta until al dente, drain, toss with oil, and reserve 1/2 cup of cooking water. → Whisk flour into melted butter to make a roux, then slowly whisk in milk, cream, reserved pasta water, and spices. → Melt 6 cups of the cheese mixture into the sauce, then stir in the cooked pasta. → Pour into a buttered baking dish, top with the remaining 2 cups of cheese, and bake at 350°F for 15 minutes.
Cooking Steps
Brief Cooking Order
Boil pasta until al dente, drain, toss with oil, and reserve 1/2 cup of cooking water. → Whisk flour into melted butter to make a roux, then slowly whisk in milk, cream, reserved pasta water, and spices. → Melt 6 cups of the cheese mixture into the sauce, then stir in the cooked pasta. → Pour into a buttered baking dish, top with the remaining 2 cups of cheese, and bake at 350°F for 15 minutes.
Introduction
An incredibly creamy, ultra-cheesy, and perfectly seasoned baked macaroni and cheese. Made with a rich homemade roux and a blend of cheddar and mozzarella cheeses, it is baked to bubbly, golden perfection, making it the ultimate comfort food for holidays or family dinners.
Step 1
Generously butter the bottom and sides of a 9x13-inch casserole dish.
Step 2
Bring a large pot of water to a boil, add 1 tablespoon of salt, and cook the macaroni pasta until al dente according to package instructions. Stir occasionally to prevent sticking.
Step 3
Before draining the pasta, reserve 1/2 cup of the pasta cooking water. Drain the macaroni, transfer it back to the bowl, drizzle with 1 tablespoon of olive oil, and toss to prevent sticking.
Step 4
In a large bowl, mix the 6 cups of shredded cheddar and 2 cups of shredded mozzarella together.
Step 5
Melt 6 tablespoons of butter in a large pot or Dutch oven over medium heat. Once foaming, whisk in 1/3 cup of flour and cook for 2 minutes, whisking constantly, until the mixture is lightly golden.
Ingredients List
Important Notes
Always grate your own cheese from blocks instead of buying pre-shredded cheese. Freshly shredded cheese melts much smoother and avoids the grainy texture caused by anti-caking agents in pre-packaged bags.
Do not overcook the pasta during the boiling stage. It must be al dente because it will continue to absorb liquid and cook further while baking in the oven.
Reserving pasta water is key as the starch helps emulsify and thicken the cheese sauce smoothly.
Keep a close eye on the oven if you choose to broil at the end, as the cheese topping can go from golden-brown to burnt very quickly.
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