#Baked macaroni and cheese recipes sarp cheddar pinterest mac
It adds five minutes but you can taste the difference! So if you haven't decided on what to make for the coming holiday parties, give this easy baked mac and cheese a try. You can obviously just buy shredded cheddar cheese, but I go for the sharp or extra sharp blocks and shred myself. Keep in mind it will taste different depending on the type of cheddar you buy. Now I've made plenty of mac and cheese recipes over the years with different types of cheese, but my go-to for dinner parties or family gatherings is this baked cheddar mac and cheese. Of course it was Kraft that made it famous in the mid 1930s. According to legend, it was Thomas Jefferson who encountered macaroni in Paris and brought back the recipe to the states. When writing this recipe, I was curious where my favorite dish originated from. And after experimenting, I believe I found it with this baked cheddar mac and cheese. I made it a goal to have what I thought was the best mac and cheese recipe. Once I started to get into cooking, one of the first things I wanted to make was homemade baked macaroni and cheese. Adding broccoli or peas is a great way to sneak in some veggies for the kids.There is just something comforting about homemade macaroni and cheese - from a healthier version like baked butternut squash mac and cheese to something more decadent like smoked gouda bacon mac and cheese.īut to be honest, there isn't much better or easier than this easy baked mac and cheese with good sharp cheddar.Ĭhristmas is just around the corner, which means many families will be getting together for breakfast, lunch, brunch or dinners.Use pepper jack cheese in place of the gruyere and add black beans and corn and for an awesome Tex-Mex version.Melt butter and combine with panko, then sprinkle evenly over the macaroni and cheese and bake.After the pasta is cooked and drained, add to the cheese sauce and stir until well combined, then pour into your baking dish.Repeat until you've added all the cheese, then season with salt and pepper to taste. Add your cheese a handful at a time and stir until melted.I'm going for a rich creamy sauce here, so I like to use cream, but if you want to lighten it up a bit, you can use all milk. Continue to whisk occasionally until thickened. Add your milk and cream and whisk constantly until all clumps are gone.Whisk frequently until it turns light golden brown and fragrant. While the noodles cook, make a roux from equal parts flour and melted butter.If you're making stovetop mac and cheese, go ahead and cook them all the way through. Cook your noodles a minute or two less than the package instructions, so they're a little underdone.For the best results, you'll have to shred your own. The anti-clumping additives will prevent it from melting properly and cause your sauce to be grainy instead of smooth and creamy. Whichever you choose don't use pre-shredded cheese. And smoked gouda is great for a rich smokey flavor. You can get creative here, but classic choices are Swiss or Gruyere to add a nuttier flavor. I like to use yellow cheddar as the main cheese for the classic color and then add in another type for a little more flavor. Crumbled Ritz crackers work great, or you can just add more cheese to the top! Topping - For the topping, I like to use buttered panko bread crumbs for the extra crunch, but you can get creative here too.CHEESE! - That's really what creamy macaroni and cheese is all about, so don't skimp or go light here.Don't be intimidated by the fancy name, it's really easy! Béchamel sauce - This is a classic white sauce made with milk or cream thickened with a roux of equal parts flour and butter.Pasta - I like to use classic elbow macaroni in my mac and cheese but almost any tube or small shell pasta will work.The texture from the buttery crunchy topping contrasts with the creamy cheesy sauce and soft pasta to make this dish perfect. If you have the time, it's worth it to bake it with the topping though.
If you're really in a hurry, you can skip the topping and baking and cook it a little longer on the stovetop and have it on the table in about 15-20 minutes! It's a perfect side dish for a glazed Easter ham, a Summer barbecue, fried chicken, or just alone as an indulgent main dish. This homemade mac and cheese recipe is so simple to make and SO much better than the boxed stuff. It's creamy and super cheesy and topped with a crispy golden brown panko crumb topping. Baked macaroni and cheese is a comfort food classic.
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