Baked Mac & Cheese
My baked Mac & Cheese recipe is an absolute favorite with kids and adults, and it always gets rave reviews. It is also the first to disappear in a gathering.
The detailed recipe is below but here are some key points:
- I like to use elbow macaroni, but any short pasta will work. The pasta is cooked to slightly less than al dente, because it will continue to cook in the sauce in the oven. You don’t want soggy macaroni.
- For the cheese I like to use a combination of cheddar and mozzarella. You can shred them yourself or get the pre-shredded ones.
- The sauce is where the flavor is! Don’t be afraid to add spices, it gives a subtle flavor that will make every bite taste divine. The simple trick to avoid lumps in the sauce is to pour the milk in slowly while constantly stirring using a WHISK.
- The crispy topping is the star of the show because it is also seasoned.
Boil the macaroni about 1-2 minutes less from the package instruction. Immediately add it to the baking dish.
Prepare the sauce and pour over the macaroni. Also add the cheese and mix well. The heat from the sauce will melt the cheese.
Prepare the topping- cheese, breadcrumbs, parsely and Italian seasoning.
Spread it over the macaroni. It is now ready to be baked in the oven.
Allow to cool slightly before serving so that the cheese can set.
Can Mac and Cheese be made ahead of time? Yes! The best way is to toss the macaronis with the sauce, then allow it to come to room temperature before refrigerating. When ready to bake, sprinkle on the toppings and then bake. Adding breadcrumb topping earlier will make them soggy as it sits in the refrigerator which will not lead to a crispy top.
Can Mac and Cheese leftovers be refrigerated? Yes, any leftovers can be refrigerated in a container for 3 to 5 days. It can be easily warmed up in the microwave.
Baked Mac & Cheese
Ingredients
- 3 cups macaronis
- water for boiling + 2 teaspoon salt
Ingredients for sauce
- 1/4 cup unsalted butter
- 1/4 cup oil
- 1/2 cup all purpose flour
- 3 cups milk
- 1 teaspoon salt
- 1 teaspoon black pepper powder
- 1/2 teaspoon paprika powder
- 1 chicken bullion cube
- 1/2 cup shredded cheese (mozzarella and cheddar)
Toppings
- 1/2 cup shredded cheese (mozzarella and cheddar)
- 1/2 teaspoon Italian seasoning/oregano
- 1/2 teaspoon parsley
- 1/2 cup breadcrumbs (or grind 1 bread in a food processor)
Instructions
- Preheat the oven to 375F.
- Lightly oil a 9×12 inch baking dish
Step 1: Boil macaroni
- In a large pot, add water and salt (2 teaspoons) and bring to a rolling boil.
- Add the macaroni to boiling water and cook until al-dente.
- Drain the macaroni and place in the baking dish.
Step 2: Prepare sauce
- In the same pot on medium-high heat, add butter and oil, and heat until butter is melted.
- Add the flour and using a whisk, cook it for 1 minute.
- Then gradually add milk while whisking continuously to prevent lumps. Keep whisking until all the lumps disappear.
- Now add salt, black pepper powder, paprika, and chicken bullion cube.
- Cook until the sauce thickens. This will take around 3-5 minutes. Make sure to stir continuously or the sauce will burn.
- Once thickened, add the sauce to the pasta in the baking dish, along with 1/2 cup cheese, and mix very well
Step 3: Prepare topping
- Mix together 1/2 cup cheese, breadcrumbs, parsley, and italian seasoning. Sprinkle the top of the mac and cheese with it.
Step 4: Baking
- Place in the oven and bake for 25 minutes.
- Remove from the oven and let it rest for 5-10 minutes before serving.
Highway Style Chicken Karahi
