Creamy Baked Mac and Cheese
ID: 53629383...
An incredibly rich, velvety, and creamy baked macaroni and cheese featuring freshly grated Monterey Jack and Cheddar cheeses, a smooth béchamel sauce, and a touch of Creole seasoning for a perfect flavor kick.
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🍳 Cooking Flow
Boil the macaroni pasta and preheat the oven to 325°F. → Grate both block cheeses by hand. → Make a roux with butter and flour, whisk in the milk, and melt in half of the shredded cheese to create the sauce. → Combine the pasta, cheese sauce, and Creole seasoning in a baking dish, then top with the remaining cheese. → Cover with foil and bake for 25 minutes.
Cooking Steps
Brief Cooking Order
Boil the macaroni pasta and preheat the oven to 325°F. → Grate both block cheeses by hand. → Make a roux with butter and flour, whisk in the milk, and melt in half of the shredded cheese to create the sauce. → Combine the pasta, cheese sauce, and Creole seasoning in a baking dish, then top with the remaining cheese. → Cover with foil and bake for 25 minutes.
Introduction
An incredibly rich, velvety, and creamy baked macaroni and cheese featuring freshly grated Monterey Jack and Cheddar cheeses, a smooth béchamel sauce, and a touch of Creole seasoning for a perfect flavor kick.
Step 1
Boil the elbow macaroni in a pot of salted water according to package instructions until al dente, then drain.
Step 2
Preheat your oven to 325°F (163°C).
Step 3
Grate the blocks of Monterey Jack and Sharp Cheddar cheese by hand using a box grater.
Step 4
Melt the butter (or bacon grease) in a saucepan over medium heat.
Step 5
Gradually add the flour to the melted butter, whisking continuously, and cook for about 1 minute to remove the raw flour taste.
Ingredients List
Important Notes
Always grate your own cheese from blocks. Pre-shredded bagged cheese contains anti-caking agents that prevent it from melting smoothly.
Add the milk slowly to the roux while whisking vigorously to avoid any lumps.
Bacon grease can be used instead of butter to add a rich, smoky flavor profile to the base sauce.
To get a darker, toasted cheese crust, you can bake uncovered or broil for the last few minutes.
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