Creamy Homemade Baked Mac and Cheese: Difference between revisions
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==Full Recipe== | ==Full Recipe== | ||
'''1''' lb. dried elbow pasta | '''1''' lb. dried elbow pasta<br> | ||
'''<sup>1</sup>/<sub>2</sub>''' cup unsalted butter | '''<sup>1</sup>/<sub>2</sub>''' cup unsalted butter<br> | ||
'''<sup>1</sup>/<sub>2</sub>''' cup all purpose flour | '''<sup>1</sup>/<sub>2</sub>''' cup all purpose flour<br> | ||
'''1 <sup>1</sup>/<sub>2</sub>''' cups whole milk | '''1<sup>1</sup>/<sub>2</sub>''' cups whole milk<br> | ||
'''2 <sup>1</sup>/<sub>2</sub>''' cups half and half | '''2<sup>1</sup>/<sub>2</sub>''' cups half and half<br> | ||
'''4''' cups shredded medium sharp cheddar cheese divided (measured after shredding) | '''4''' cups shredded medium sharp cheddar cheese divided (measured after shredding)<br> | ||
'''2''' cups shredded Gruyere cheese divided (measured after shredding) | '''2''' cups shredded Gruyere cheese divided (measured after shredding)<br> | ||
'''<sup>1</sup>/<sub>2</sub>''' Tbsp. salt | '''<sup>1</sup>/<sub>2</sub>''' Tbsp. salt<br> | ||
'''<sup>1</sup>/<sub>2</sub>''' tsp. black pepper | '''<sup>1</sup>/<sub>2</sub>''' tsp. black pepper<br> | ||
'''<sup>1</sup>/<sub>4</sub>''' tsp. paprika | '''<sup>1</sup>/<sub>4</sub>''' tsp. paprika<br> | ||
==Half Recipe== | ==Half Recipe== | ||
<sup>'''1'''</sup>'''/<sub>2</sub>''' lb. dried elbow pasta<br> | |||
<sup>'''1'''</sup>'''/<sub>4</sub>''' cup unsalted butter<br> | |||
<sup>'''1'''</sup>'''/<sub>4</sub>''' cup all purpose flour<br> | |||
<sup>'''3'''</sup>'''/<sub>4</sub>''' cups whole milk<br> | |||
'''1<sup>1</sup>/<sub>4</sub>''' cups half and half<br> | |||
'''2''' cups shredded medium sharp cheddar cheese divided (measured after shredding)<br> | |||
'''1''' cups shredded Gruyere cheese divided (measured after shredding)<br> | |||
'''<sup>3</sup>/<sub>4</sub>''' tsp. salt<br> | |||
<sup>'''1'''</sup>'''/<sub>4</sub>''' tsp. black pepper<br> | |||
'''<sup>1</sup>/<sub>8</sub>''' tsp. paprika<br> | |||
=Instructions= | |||
'''Preheat''' oven to '''325°F''' and '''grease''' a '''3 quart''' baking dish '''(9"x13")'''. ''Set aside.''<nowiki><br></nowiki> | |||
'''Bring''' a large pot of salted water to a '''boil'''.<nowiki><br></nowiki> | |||
*While water is coming up to a boil, '''shred cheeses''' and toss together to '''mix''', then '''divide''' into 3 ''piles''. | |||
**'''FULL RECIPE''' | |||
***Approximately '''3 cups''' for the '''''sauce''''', '''1<sup>1</sup>/<sub>2</sub> cups''' for the '''''inner layer''''', and '''1<sup>1</sup>/<sub>2</sub>''' cups for the '''''topping'''''. | |||
**'''HALF RECIPE''' | |||
***Approximately '''1<sup>1</sup>/<sub>2</sub> cups''' for the '''''sauce''''', <sup>'''3'''</sup>'''/<sub>4</sub> cups''' for the '''''inner layer''''', and <sup>'''3'''</sup>'''/<sub>4</sub>''' cups for the '''''topping.''''' | |||
'''Add''' dried pasta and '''cook''' '''''1 minute less''''' than the package directs for al dente. '''Drain''' and '''drizzle''' with a little bit of ''olive oil'' to keep from sticking.<nowiki><br></nowiki> | |||
'''Melt''' butter in a large saucepan over '''''medium''''' heat. '''Sprinkle''' in ''flour'' and '''whisk''' to combine. Mixture will look like very wet sand. <nowiki><br></nowiki> | |||
'''Cook''' for approximately '''''1 minute''''', whisking often.<nowiki><br></nowiki> | |||
'''Slowly pour''' in about '''2 cups or so''' of the '''''half and half''''', while '''whisking constantly''', until smooth.<nowiki><br></nowiki> | |||
'''Slowly pour''' in the '''''remaining half and half''''' and the '''''whole milk''''', while '''whisking constantly''', until combined and smooth.<nowiki><br></nowiki> | |||
Continue to '''heat''' over '''''medium''''' heat, '''whisking very often''', until thickened to a '''''very thick consistency'''''. It should almost be the consistency of a ''semi thinned out condensed soup''.<nowiki><br></nowiki> | |||
'''Remove''' from the '''''heat''''' and '''stir''' in spices ('''''salt, black pepper & paprika''''') and '''1<sup>1</sup>/<sub>2</sub> cups''' of the '''''cheeses''''', '''stirring to melt and combine'''.<nowiki><br></nowiki> | |||
'''Stir''' in another '''1<sup>1</sup>/<sub>2</sub> cups''' of '''''cheese''''', and '''stir''' until '''''completely melted and smooth'''''.<nowiki><br></nowiki> | |||
In a large mixing bowl, '''combine''' '''''drained pasta''''' with '''''cheese sauce''''', stirring to combine fully.<nowiki><br></nowiki> | |||
'''Pour half''' of the '''''pasta mixture''''' into the ''prepared baking dish''. '''Top''' with '''1<sup>1</sup>/<sub>2</sub> cups''' of shredded cheeses, then '''top''' that with the '''''remaining pasta mixture'''''.<nowiki><br></nowiki> | |||
'''Sprinkle''' the top with the last '''1<sup>1</sup>/<sub>2</sub> cups''' of '''''cheese''''' and '''bake''' for '''''15 minutes''''', until cheesy is bubbly and lightly golden brown. | |||
=Notes= | |||
# Please feel free to add additional seasonings per your tastes, this is a base recipe that you can change up to make your own. Garlic powder, onion powder, ground mustard, smoked paprika, and hot sauce are some favorites of ours to add. | |||
# To get the 4 cups of cheddar, use a 16 oz block of cheddar and shred. | |||
# To get the 2 cups of gruyere, use as close to an 8 oz block of gruyere as you can (different brands have different sized blocks), and shred. | |||
=Mac and Cheese can be made ahead= | |||
* Make as directed (but do not bake), transfer to baking dish and cool completely. Cover tightly with foil and refrigerate 1-2 days ahead. | |||
* Before baking, let dish sit on counter for 30 minutes. | |||
* Bake at recipe temperature for 25-35 minutes, until hot and bubbly. | |||
=5 Cheese Variation= | |||
Replace cheese amounts with the following: | Replace cheese amounts with the following: | ||
2 cups cheddar cheese, shredded | * 2 cups cheddar cheese, shredded | ||
1 cup Colby cheese, shredded | * 1 cup Colby cheese, shredded | ||
1 cup Muenster cheese, shredded | * 1 cup Muenster cheese, shredded | ||
1 1/2 cups Gruyere cheese, shredded | * 1<sup>1</sup>/<sub>2</sub> cups Gruyere cheese, shredded | ||
1/2 cup mozzarella cheese, shredded | * <sup>1</sup>/<sub>2</sub> cup mozzarella cheese, shredded | ||
=For A Crunchier Topping And Firmer Consistency= | |||
Prepare recipe as directed but bake at 350 or 375 F degrees for 20-30 minutes. Broil at the end of baking for approximately 2-5 minutes, until golden brown and crunchy. | Prepare recipe as directed but bake at 350 or 375 F degrees for 20-30 minutes. Broil at the end of baking for approximately 2-5 minutes, until golden brown and crunchy. | ||
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Revision as of 00:42, 22 February 2023
Ingredients
Full Recipe
1 lb. dried elbow pasta
1/2 cup unsalted butter
1/2 cup all purpose flour
11/2 cups whole milk
21/2 cups half and half
4 cups shredded medium sharp 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
Half Recipe
1/2 lb. dried elbow pasta
1/4 cup unsalted butter
1/4 cup all purpose flour
3/4 cups whole milk
11/4 cups half and half
2 cups shredded medium sharp cheddar cheese divided (measured after shredding)
1 cups shredded Gruyere cheese divided (measured after shredding)
3/4 tsp. salt
1/4 tsp. black pepper
1/8 tsp. paprika
Instructions
Preheat oven to 325°F and grease a 3 quart baking dish (9"x13"). Set aside.<br>
Bring a large pot of salted water to a boil.<br>
- While water is coming up to a boil, shred cheeses and toss together to mix, then divide into 3 piles.
- FULL RECIPE
- Approximately 3 cups for the sauce, 11/2 cups for the inner layer, and 11/2 cups for the topping.
- HALF RECIPE
- Approximately 11/2 cups for the sauce, 3/4 cups for the inner layer, and 3/4 cups for the topping.
- FULL RECIPE
Add dried pasta and cook 1 minute less than the package directs for al dente. Drain and drizzle with a little bit of olive oil to keep from sticking.<br>
Melt butter in a large saucepan over medium heat. Sprinkle in flour and whisk to combine. Mixture will look like very wet sand. <br>
Cook for approximately 1 minute, whisking often.<br>
Slowly pour in about 2 cups or so of the half and half, while whisking constantly, until smooth.<br>
Slowly pour in the remaining half and half and the whole milk, while whisking constantly, until combined and smooth.<br>
Continue to heat over medium heat, whisking very often, until thickened to a very thick consistency. It should almost be the consistency of a semi thinned out condensed soup.<br>
Remove from the heat and stir in spices (salt, black pepper & paprika) and 11/2 cups of the cheeses, stirring to melt and combine.<br>
Stir in another 11/2 cups of cheese, and stir until completely melted and smooth.<br>
In a large mixing bowl, combine drained pasta with cheese sauce, stirring to combine fully.<br>
Pour half of the pasta mixture into the prepared baking dish. Top with 11/2 cups of shredded cheeses, then top that with the remaining pasta mixture.<br>
Sprinkle the top with the last 11/2 cups of cheese and bake for 15 minutes, until cheesy is bubbly and lightly golden brown.
Notes
- Please feel free to add additional seasonings per your tastes, this is a base recipe that you can change up to make your own. Garlic powder, onion powder, ground mustard, smoked paprika, and hot sauce are some favorites of ours to add.
- To get the 4 cups of cheddar, use a 16 oz block of cheddar and shred.
- To get the 2 cups of gruyere, use as close to an 8 oz block of gruyere as you can (different brands have different sized blocks), and shred.
Mac and Cheese can be made ahead
- Make as directed (but do not bake), transfer to baking dish and cool completely. Cover tightly with foil and refrigerate 1-2 days ahead.
- Before baking, let dish sit on counter for 30 minutes.
- Bake at recipe temperature for 25-35 minutes, until hot and bubbly.
5 Cheese Variation
Replace cheese amounts with the following:
- 2 cups cheddar cheese, shredded
- 1 cup Colby cheese, shredded
- 1 cup Muenster cheese, shredded
- 11/2 cups Gruyere cheese, shredded
- 1/2 cup mozzarella cheese, shredded
For A Crunchier Topping And Firmer Consistency
Prepare recipe as directed but bake at 350 or 375 F degrees for 20-30 minutes. Broil at the end of baking for approximately 2-5 minutes, until golden brown and crunchy.
