Description
Gourmet baked macaroni and cheese featuring an ultra-creamy homemade cheese sauce and a crispy golden-brown crust. The ultimate side dish for a soul food dinner.
Ingredients
Pasta
- 16 oz Elbow Macaroni
- 2.5 Qts Water
- 2 Tsps Salt
Cheese Sauce
- 1/2 Cup Butter
- 1/4 Cup All Purpose Flour
- 2 Cups Evaporated Milk
- 2 Cups Half & Half
- 16oz Block Extra Sharp White Cheddar, shredded
- 8oz Block Sharp Yellow Cheddar, shredded
- 8oz Velvetta, chopped
- 4 Tsp Sugar
- 1–1/2 Tsp Salt
- 1 Tsp Paprika (optional)
- 1/2 Tsp Garlic Powder (optional)
- 1/2 Tsp Black Pepper
Very Top
- 16oz Sharp Yellow Cheddar Cheese, shredded
- Parsley Flakes or Paprika (optional)
Instructions
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Place a large pot over high heat.
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Add cool water and salt, then stir well.
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Meanwhile, shred the white Cheddar and 8 oz of yellow Cheddar for the sauce.
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Slice the Velveeta cheese into smaller pieces.
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Once the water comes to a boil, add the macaroni.
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Stir well and boil until al dente, about 10 minutes.
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Drain the hot water and set it aside.
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Place a large pot over medium heat.
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Add the butter and flour, then stir well.
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Once the butter melts and the flour dissolves, pour in the milk.
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Slowly stir for a minute.
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Add the chopped and shredded cheese.
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Stir periodically until it fully melts.
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Stir in the seasonings and remove from heat.
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Preheat oven to 375°F.
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Add the macaroni to a baking dish.
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Add the cheese sauce to the macaroni and fold well.
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Shred the 16 oz yellow Cheddar and cover the top.
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Optional: Garnish with Paprika or Parsley if you like.
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Bake for 35-40 minutes until crispy on top.
Notes
- Don’t Overcook the Pasta: Please make sure not to overcook the macaroni. Boil just until al dente. It will continue cooking and absorbing sauce in the oven. Slightly firm pasta prevents a bloated, mushy mess.
- Use a grater: Bagged cheese is a NO-NO! It’s coated in cellulose, an anti-caking powder, and preservatives to stop mold growth. This keeps it from melting smoothly and will make your sauce grainy or greasy. So don’t be lazy; shred the cheese yourself; it’s worth it!
- Warm Milk is Best: Pouring ice-cold milk into a hot roux can cause the sauce to clump up. Let your milk sit on the counter for a few minutes or microwave it briefly so it smoothly incorporates into the butter and flour.
- Medium to low for the Sauce: Make sure to keep the heat at medium or even low while making the cheese sauce. High heat can break the cheese fat, leading to an oily or separated sauce.
- Let It Rest: Resist the urge to dive in straight out of the oven! Give it 10 to 15 minutes to rest so the cheese sauce can settle and thicken up. It’ll still be piping hot, gooey, and ready to scoop without running all over the plate!
Nutrition
- Serving Size: 6-8
