Baked Macaroni 'n Cheese
Baked Macaroni ‘n Cheese
Macaroni ‘n Cheese is everyone’s favorite! Baked to super creamy, cheesy perfection, this dish is sure to please everyone in your family! Choose your favorite tubular pasta… So easy to make and healthier than boxed too!
Cheesy Mac ‘n Cheese
Yield: 4 entree portions or 6 side or lunch portions
Ingredients:
3 cups uncooked macaroni or pasta of choice
1 tablespoon kosher salt
3 tablespoons butter
3 tablespoons olive oil
2 cloves garlic, minced
1 medium onion, finely diced
1/3 cup all-purpose or gluten free flour (if using gluten free flour, add 2 extra tablespoons)
½ teaspoon kosher salt
¼ teaspoon black pepper
1 1/2 cups low fat (non fat or 1%) milk
1/2 cup 1/2 & 1/2
2 cups shredded sharp cheddar (1-8 ounce package) or combination of grated cheeses
1 ½ cup Gruyere cheese, shredded
3 tablespoons butter, melted
1/3 cup parmesan cheese, grated
1/4 teaspoon paprika
1/4 teaspoon garlic powder
3/4 - 1 cup bread crumbs
Butter or vegetable spray for pan
**Can substitute: 1 ½ teaspoon onion powder or 1 tablespoon dried onion for fresh onion
** 1/4 – 1/2 teaspoon garlic powder for garlic cloves
**Optional: Add chopped prosciutto, bacon, ham, lobster, shellfish, etc.
Equipment:
Large 6-8 quart pot
Colander
Measuring spoons
Liquid & dry measuring cups
2 quart saucepan
Rubber spatula
Wire whisk ( optional)
13 x 9 baking pan or large casserole dish
Isn't Macaroni and Cheese the all time comfort food of every man & women, and especially children! Teaching kids to cook always involved making cheesy homemade macaroni ‘n cheese… so easy and not from a box too! Will be your family’s new favorite dish… Mmmmm! Uses many ingredients you always have (or should have) in your pantry… Great way to use up leftover chunks of cheese too! Grab your stuff and let’s cook!
Pasta/ Macaroni prep:
To make the final dish you first need to first boil the pasta! Use what ever shape you like! I often use fun, colored rotini made with vegetables for the kids. Easy way to get nutrients into my children. When the sauce is finished the two are combined. Then it is baked so the cheese and pasta can ‘become one’. In other words, the sauce melds into the pasta to complete the creamy combination.
1) First fill 6-8 quart pot about ¾ full with water and add 1 tablespoon salt and place on stovetop on high heat, covered. Bring the water to a full boil. Add pasta and return to a boil. Remove lid to reduce boil over. I often add a touch of oil to water to reduce surface tension and boil over.
2) Cook the pasta until just al dente… or “with tooth” in Italian. Leaving the pasta a bit chewy will allow the pasta to absorb the creamy sauce as it bakes. Drain the pasta in a colander. If holding pasta, toss it together with a little olive oil to prevent sticking together.
Preheat oven to 350 F
Cheese sauce prep:
Efficient cooking is all about dovetailing your preparation… So, while water is boiling & pasta is cooking you will have plenty of time to make your cheese sauce.
1) Basic white sauce… Start with melting the butter in the olive oil and sautéing onions and garlic. Butter is yummy, but olive oil is healthier. Combining them gives you the best of other! Many people dislike onions mostly due to their texture in cooked foods. By chopping the onion finer and making sure you cook them sufficiently, you can ensure you won't even know they are in there. Enjoy the essence they provide the dish. Sauté the onions and garlic until they become translucent in appearance and light yellow in color, about 5 minutes.
Making a roux is the next step.
1) The roux is what will thicken the cheese sauce. Gluten free flour can also be substituted, but you will need a few extra tablespoons. Add flour to buttery onion mixture and mix thoroughly until a paste is formed. Allow mixture to cook in pan for starches to activate. Depending on fat present, mixture may vary from thinner and bubbly to a loose paste. As starch and butter do burn, be careful not to allow your paste to cook too lone… couple minutes will do the trick .
2) Add milk and 1/2 & 1/2 gradually to roux and stir. You may want to switch to a wire whisk to agitate milk and roux and disperse flour evenly in milk. Stir until flour clumps have dissolved. Continue to heat on medium low heat while stirring. Use a figure eight pattern in saucepan, stirring about every 30 seconds. Be patient as mixture will start to thicken after milk starts to steam, which might take 5 minutes.
3) Turn off the heat. Add Gruyere cheese to sauce and stir to melt. Add drained pasta to sauce and stir well to coat.
Ready to build your casserole…
Grease casserole dish with olive oil or butter. Place 1/3 of cheesy pasta in dish and cover with half of the cheddar cheese. Continue with another layer, ending with pasta on top.
Prepare pan for completed dish by buttering or spraying lightly with vegetable spray to make cleanup easier.
Almost done!! Drain pasta and place in prepared casserole dish. Using regular macaroni… that’s fine too! Every time I make this recipe it’s different! Pour over sauce the pasta and stir together well.
** Macaroni and cheese can be made so many ways too! Add chopped prosciutto, bacon, lobster or shellfish to this recipe.
Your meal is almost ready!
My family has been known to eat the mac ‘n cheese without baking it but I prefer it with a crispy crust.
1) Melt butter and combine with Parmesan cheese, paprika and garlic powder. Toss with a fork until bread crumbs are evenly coated.
*Use 3/4 - 1 cup bread crumbs depending on how much topping and crunch you desire!
2) Sprinkle evenly on top of casserole filled with pasta. Bake casserole for about 40 - 45 minutes in preheated 350 F oven or until breading is lightly browned and cheese sauce is bubbly.
Your dinner is ready! Serve alone or along with your meat of choice. Add a green vegetable and your balanced meal is complete… Enjoy!!