Baked Mac And Cheese – Easiest Recipe Ever

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Baked Mac And Cheese – Easiest Recipe Ever :-  With a lovely white creamy cheese sauce and a buttery breadcrumb coating, this Baked Mac and Cheese continues to be the greatest I’ve ever had the pleasure of eating. This is THE recipe for macaroni cheese that is extremely well-liked annually throughout the Thanksgiving and Christmas holidays. By popular demand, I put this dish, which is a reader favorite, in my first cookbook, which is titled “Dinner” on Amazon!

 

Baked Mac And Cheese – Easiest Recipe Ever

 

Despite the fact that I do not wish to be morbid, if I were forced to select a Last Meal, I would probably go with this Baked Mac & Cheese. If you put me in the same room as macaroni and cheese, neither of us will have a chance of succeeding. This Mac and Cheese would be ruined, it was said.

 

Ingredients

  • 1 lb. dried elbow pasta
  • 1/2 cup unsalted butter
  • 1/2 cup all purpose flour
  • 1 1/2 cups whole milk
  • 2 1/2 cups half and half
  • 4 cups shredded medium cheddar cheese divided (measured after shredding)
  • 2 cups shredded Gruyere cheese divided (measured after shredding)
  • 1/2 Tbsp. salt
  • 1/2 tsp. black pepper
  • 1/4 tsp. paprika smoked paprika is our favorite!

Instructions

Prepare a baking dish measuring 9 inches by 13 inches and a capacity of 3 quarts by greasing it. Put aside for later.Create a boil in a large saucepan of water that has been seasoned. Add the dried pasta to the boiling water and cook it for one minute less than the time specified on the package for al dente.

After draining, drizzle with a small amount of olive oil to prevent the food from sticking together.As the water is coming to a boil, shred the cheeses and mix them together by tossing them together. After that, divide the mixture into three heaps. There are approximately three cups for the sauce, one and a half cups for the inner layer, and one and a half cups for the overall topping.

In a large saucepan, allow the butter to melt over medium heat. Once the flour has been sprinkled in, mix it together. There will be a mixture that resembles extremely wet sand. Cook for about one minute while whisking frequently over the food.

While continuously whisking, gradually add approximately two cups of the remaining half and half until the mixture is completely smooth. While whisking continually, gradually add the remaining half and half and the whole milk. Continue to whisk until the mixture is completely incorporated and smooth.

It is necessary to continue heating the mixture over MED heat while whisking it often until it reaches a very thick consistency. When it is done, it should have the consistency of a condensed soup that has been partially thinned down.

After taking the dish off the heat, whisk in the spices and one and a half cups of cheeses, allowing them to melt and blend while stirring. Add an additional one and a half cups of cheese, and mix until the cheese is thoroughly melted and smooth.

Pour the cheese sauce into a large mixing bowl and add the drained pasta. Stir the mixture until it is completely combined. Half of the spaghetti mixture should be poured into the baking dish that has been prepared. To finish, sprinkle the leftover pasta mixture on top of the shredded cheeses, which should amount to one and a half cups.

A final one and a half cups of cheese should be sprinkled on top, and the dish should be baked for fifteen minutes, or until the cheese is bubbling and has a light golden brown color.

 

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NUTRITION

  • Calories:551cal (28%)
  • Carbohydrates:48g (16%)
  • Protein:23g (46%)
  • Fat:29g (45%)
  • SaturatedFat:17g (106%)
  • Cholesterol:89mg (30%)
  • Sodium:847mg (37%)
  • Potassium:326mg (9%)
  • Fiber:1g (4%)
  • Sugar:8g (9%)
  • Vitamin A:915IU (18%)
  • Vitamin C:0.2mg
  • Calcium:449mg (45%)
  • Iron:1.4mg (8%)

 

Notes

Regular breadcrumbs are smaller in size compared to panko breadcrumbs, which results in a topping that is significantly more crispy than regular breadcrumbs. It is possible to locate it in the Asian area of supermarkets which are located in Australia. Can be substituted with regular breadcrumbs.
Cheese Main Cheese of two cups – the gruyere cheese, which is used in the movie, is my favorite because of its flavor and great melting qualities. It is possible to use any flavorful melting cheese. Cheeses such as cheddar, Monterey Jack, Colby, and provolone are some others that I enjoy using for this purpose.
(In Australia and New Zealand, the cheese is delicious and works well, but the sauce is not nearly as smooth as it could be); I prefer to use mozzarella for the second cheese, which is one cup. This cheese has a wonderful stretch, melts really well into the sauce, and is not as oily as other cheeses, which can be a problem in some situations. Additionally, it has a lower salt content. You may, however, simply use a greater quantity of the Main Cheese.
When making cheese sauces, you should always grate your own cheese. Shredded cheese that is purchased from a store contains anti-caking additives that do not melt, which can result in the sauce having a little powdered consistency.
Because the saltiness of cheeses varies, it is possible that you will need to add a sprinkle or two of more salt to the sauce if you select a cheese that is significantly less salty than gruyere for the Main Cheese. For example, Jarlsberg cheese is a good example of this. Examine and make sure! The salt content of the majority of cheeses is comparable, however.
A light coating that helps keep the pasta from bloating while it is baking in the sauce can be achieved by tossing the flour and butter together. Additionally, this is the reason why I wait for the pasta to cool before incorporating it into the sauce itself. You have the option to skip this step.
The size of the baking dish is a 2.5-liter or 2.5-quart (10-cup) baking dish. Because it spreads too thinly and you want more depth, a dish that is 9 inches by 13 inches or 23 inches by 33 inches is ideal for a double batch but a touch too large for a single batch.
GET READY IN ADVANCE: It is better to make mac and cheese fresh, but if you need to make it ahead of time, the best way to do so is as follows: Cool the pasta after cooking it and tossing it in butter; this step is essential since heated pasta will absorb sauce and cause it to bloat.
Make cheese sauce according to the recipe, then mix it with the pasta and cover it with breadcrumb topping. Refrigerate or freeze (before baking, allow to completely thaw in the refrigerator). Bake for fifteen minutes at 180 degrees Celsius (350 degrees Fahrenheit) with the foil covering. Remove the foil, and continue baking for another 25 minutes, or until the top is golden. It takes longer to bake mac and cheese that has been chilled in the refrigerator.
The best method for reheating leftovers is to first warm them in the microwave, then spray them with oil (or butter), and last crisp them under the grill or the broiler.
Nutritional value per serving 7. You are going to be astonished at how far 250 grams or 8 ounces of cheese sauce can go when you have a lot of it. There are six servings on the side. As a main dish, it will serve four people nicely.

 

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