Baked Mac and Cheese (Print Version)
# Ingredients:
→ Main Items
01 -
½ pound of dry elbow pasta (about 1½ cups)
02 -
3 tbsp of unsalted butter
03 -
2 tbsp of plain flour
04 -
½ tsp of regular salt
05 -
⅛ tsp of black pepper powder
06 -
1½ cups of any kind of milk
07 -
¾ cup of cream (half and half)
08 -
2½ cups of sharp cheddar cheese, shredded
# Instructions:
01 -
Set oven to 325°F and butter an 8-inch square dish. Cook macaroni just until it's firm to the bite (check the box for exact times).
02 -
In a medium pan, melt the butter over medium heat. Whisk in flour, salt, and pepper until smooth. Stir this for around 2 minutes. Slowly pour in milk and cream, constantly mixing, until it thickens like gravy in 5-7 minutes.
03 -
Take the sauce off the stove and gently stir in 1 cup of cheese until it melts.
04 -
Toss cooked macaroni in the prepared sauce. Spread half of it in the dish, sprinkle over ½ cup cheese, add the rest of the macaroni, and top with the remaining cheese.
05 -
Pop it in the oven and bake for 15-20 minutes till the cheese looks gooey and golden.
# Notes:
01 -
Pick aged cheddar to elevate flavor and improve texture.
02 -
Cheese grated at home melts nicer than store-bought shredded ones.
03 -
Allow cheese to warm up to room temp before using.
04 -
Swap in gluten-free pasta and flour for a gluten-free version.