Creamy Baked Mac and Cheese
ID: c852ef91...
An incredibly rich and creamy southern-style baked macaroni and cheese made with a smooth roux-based sauce, sharp cheddar, and Monterey Jack cheese. Seasoned with a kick of Creole spices, it is baked to bubbly, cheesy perfection.
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🍳 Cooking Flow
Boil the pasta to al dente and freshly shred the block cheeses. → Melt butter and whisk in flour, then slowly whisk in milk to create a smooth cream sauce base. → Stir in half of the shredded cheeses until melted to form the cheese sauce. → Mix the cooked pasta, cheese sauce, and Creole seasoning in a baking dish. → Top with the remaining cheese, cover with foil, and bake at 325°F for 25 minutes.
Cooking Steps
Brief Cooking Order
Boil the pasta to al dente and freshly shred the block cheeses. → Melt butter and whisk in flour, then slowly whisk in milk to create a smooth cream sauce base. → Stir in half of the shredded cheeses until melted to form the cheese sauce. → Mix the cooked pasta, cheese sauce, and Creole seasoning in a baking dish. → Top with the remaining cheese, cover with foil, and bake at 325°F for 25 minutes.
Introduction
An incredibly rich and creamy southern-style baked macaroni and cheese made with a smooth roux-based sauce, sharp cheddar, and Monterey Jack cheese. Seasoned with a kick of Creole spices, it is baked to bubbly, cheesy perfection.
Step 1
Bring a large pot of water to a boil and cook the elbow macaroni al dente according to the instructions on the package.
Step 2
Preheat the oven to 325°F (163°C).
Step 3
Drain the cooked pasta thoroughly and set aside without rinsing.
Step 4
Grate both blocks of Monterey Jack and Sharp Cheddar cheese. Set aside half of the shredded cheese to use as the top crust.
Step 5
In a medium saucepan over medium heat, melt the salted butter or bacon grease.
Ingredients List
Important Notes
Always grate your own block cheese; pre-packaged shredded cheese contains anti-caking starches that prevent it from melting smoothly.
Cook the macaroni strictly al dente because it will continue to cook and absorb liquid in the oven.
Bacon grease can be used instead of butter to create the roux, which adds a deep savory flavor.
For a darker, crispier cheese topping, bake the dish uncovered for the last few minutes or put it under the broiler.
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