It’s based on one my mom has made for years. Whatever your reason… this is a great recipe to save, keep, and try. For you know that nothing is quite as warm and toasty as fresh-from-the-oven homemade baked mac and cheese. And all you can think of is warming up those toes. Or maybe… life is great! And it’s cold outside. It’s a bit like a momentary return to childhood loves, remembering what once was, and knowing that life will get better. Perhaps it’s the creamy, gooey, melty cheese or the crispy top, or the just-made-for-you, hot from the oven comfort.īut whatever it is, most of us can relate. When the world turns topsy-turvy, and life gets stressful, a bowl of Homemade Baked Mac and Cheese can make the world seem better. Putting smiles on the faces of the cook and those they live with. The slower you add the milk the quicker the sauce will thicken.Homemade Baked Mac and Cheese. One of those comfort food dishes that says it all. Note 2: If your milk is very cold straight out of the fridge take this step very slowly. Transfer the macaroni and cheese to the baking dish. Note 1: If you would like to bake this macaroni and cheese in a 9x13 baking dish, simply follow steps 1-5 using a large skillet or pot.
Sprinkle with parsley before serving, if using. Sprinkle the reserved cheese and panko on top of the macaroni.īake in the oven until golden and bubbling, 20 to 25 minutes. Turn off the heat, add the panko and toss to coat (alternatively melt the butter in a microwave safe bowl in the microwave). Melt the remaining ½ cup butter in a small saucepan over low heat. Stir the cooked macaroni into the cheese sauce.
Stir the remaining cheese, remaining 2 teaspoons of salt, garlic powder, mustard powder, and pepper into the sauce, until the cheese is completely melted and the sauce is smooth and thick, about 4 minutes. Once the butter begins to bubble, add the flour, stirring, until a thick paste forms, 1 to 2 minutes. Slowly pour in 2 cups of the milk/cream mixture, whisking constantly until the mixture is smooth. Sprinkle in the flour and cook for 1 minute, whisking constantly. Melt the remaining butter in a 10- or 12-inch cast iron skillet set over medium heat. Meanwhile, melt ½ cup butter in a large braiser or Dutch oven (see Note 1) over medium heat. Shred all the cheeses and set it aside, reserving 1/2 cup of cheddar separately for the top. Add the pasta and cook until 1 minute shy of al dente according to the package instructions. Once the cream cheese is in pieces the size of a nickel or smaller, whisk the mixture until it’s homogeneous and thickened, about 4 to 5 minutes. Break apart and smash the cream cheese with a spatula as it begins to soften and melt. Preheat the oven to 400° F with a rack in the center position.īring a large pot of water to a boil over high heat and salt it. In a large, high sided skillet set over medium heat, add the cream cheese, 1 cup of milk, and all of the spices.
Cook your pasta just one minute shy of al dente.Preheat your oven and place the rack in the center-this rack placement ensures an even, golden brown crust on top of your creamy mac and cheese!.Homemade macaroni and cheese is seriously simple to make! With the help of pre-shredded cheese, it truly is a straightforward process that ends with a gloriously creamy pan of mac and cheese that you (and everyone you serve it to) will love! Here’s how it’s done:
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