Creamy Baked Mac & Cheese
ID: bf8e6d7a...
This ultra-creamy baked Southern-style mac and cheese features a rich cheese sauce made from a blend of four freshly grated cheeses, sour cream, and cream cheese. Baked to a perfect golden brown, it is incredibly velvety, comforting, and makes for the perfect holiday side dish.
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🍳 Cooking Flow
Boil macaroni in water seasoned with chicken bouillon and salt until al dente, then drain. → Grate and mix the sharp cheddar, Colby Jack, Gouda, and mozzarella cheeses. → Make a roux with butter and flour, then whisk in milk, heavy cream, spices, mustard, sour cream, and cream cheese until smooth. → Melt half of the grated cheese into the sauce on low heat, then fold in the cooked pasta. → Transfer to a baking dish, top with the remaining cheese and smoked paprika, and bake at 350°F for 20-25 minutes.
Cooking Steps
Brief Cooking Order
Boil macaroni in water seasoned with chicken bouillon and salt until al dente, then drain. → Grate and mix the sharp cheddar, Colby Jack, Gouda, and mozzarella cheeses. → Make a roux with butter and flour, then whisk in milk, heavy cream, spices, mustard, sour cream, and cream cheese until smooth. → Melt half of the grated cheese into the sauce on low heat, then fold in the cooked pasta. → Transfer to a baking dish, top with the remaining cheese and smoked paprika, and bake at 350°F for 20-25 minutes.
Introduction
This ultra-creamy baked Southern-style mac and cheese features a rich cheese sauce made from a blend of four freshly grated cheeses, sour cream, and cream cheese. Baked to a perfect golden brown, it is incredibly velvety, comforting, and makes for the perfect holiday side dish.
Step 1
Bring a large pot of water to a boil. Add 16 oz of elbow macaroni, 1 tbsp chicken bouillon, and salt to taste. Stir well to prevent sticking and boil until al dente, then drain and set aside.
Step 2
Freshly grate the four cheeses (Sharp Cheddar, Colby Jack, Gouda, and Mozzarella) using a box grater. Mix them together on a cutting board and set aside.
Step 3
In a large pan over medium heat, melt 4 tbsp of unsalted butter, then add 3 tbsp of all-purpose flour. Cook and whisk the flour mixture for about 30 seconds to remove the raw flour taste.
Step 4
Gradually pour in 2.5 cups of milk while continuously whisking to prevent lumps. Whisk in 1 cup of heavy cream until smooth.
Step 5
Stir in the seasonings: onion powder, garlic powder, chicken bouillon, ground black pepper, and smoked paprika.
Ingredients List
Important Notes
Always grate your own cheese from blocks instead of buying pre-shredded cheese, as pre-shredded cheese contains starches that prevent it from melting smoothly.
Make sure to cook the flour in the butter for at least 30 seconds so your final sauce doesn't taste like raw flour.
Slowly add the milk while whisking constantly to ensure a velvety, lump-free cheese sauce.
Keep the heat on low when melting the cheese into the sauce to prevent it from separating or becoming grainy.
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