Creamy Baked Macaroni and Cheese
ID: cb158ea8...
A classic, rich, and creamy Southern-style baked macaroni and cheese featuring a velvety cheese sauce seasoned with Creole Kick. Layered with freshly shredded Monterey Jack and sharp Cheddar cheese, it is baked to golden, bubbly perfection.
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🍳 Cooking Flow
Preheat oven, shred cheese blocks, and boil macaroni then shock with cold water. → Make a roux with bacon grease and flour, then whisk in milk and seasonings to create a sauce base. → Melt a portion of the freshly shredded cheeses into the sauce until creamy and smooth. → Combine the macaroni and cheese sauce in a greased baking dish, then top with remaining cheeses. → Bake covered for 30 minutes, then uncovered for an additional 20 minutes until golden brown.
Cooking Steps
Brief Cooking Order
Preheat oven, shred cheese blocks, and boil macaroni then shock with cold water. → Make a roux with bacon grease and flour, then whisk in milk and seasonings to create a sauce base. → Melt a portion of the freshly shredded cheeses into the sauce until creamy and smooth. → Combine the macaroni and cheese sauce in a greased baking dish, then top with remaining cheeses. → Bake covered for 30 minutes, then uncovered for an additional 20 minutes until golden brown.
Introduction
A classic, rich, and creamy Southern-style baked macaroni and cheese featuring a velvety cheese sauce seasoned with Creole Kick. Layered with freshly shredded Monterey Jack and sharp Cheddar cheese, it is baked to golden, bubbly perfection.
Step 1
Preheat your oven to 350°F (175°C).
Step 2
Shred the blocks of Monterey Jack and sharp Cheddar cheese using a box grater.
Step 3
Boil the elbow macaroni in salted water according to the package instructions. Once cooked, drain in a colander and shock with cold water immediately to stop the cooking process.
Step 4
Heat a saucepan over medium-high heat and melt 2 tablespoons of bacon grease (or butter).
Step 5
Gradually whisk in 2 heaping tablespoons of all-purpose flour to form a roux. Cook for about 1.5 to 2 minutes to cook off the raw flour taste.
Ingredients List
Important Notes
Freshly grated cheese is highly recommended because pre-shredded cheese has a waxy coating that prevents it from melting smoothly.
Shocking the boiled pasta with cold water is essential to prevent it from getting mushy, as it will continue cooking in the oven.
Bacon grease adds an amazing smoky flavor to the cheese sauce, but salted butter can be used as an easy 1:1 substitute.
Keep a close eye on the dish during the final minutes of baking uncovered, as the top cheese layer can burn quickly.
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