My kids love crispy creamy baked macaroni and cheese. Not the blue boxed stuff; the real baked cheesy deal. I think they learned to love it when we lived in the South. There, everyone serves mac ‘n cheese as a side vegetable.
For this recipe, make it count. Grate sharp cheddar cheese fresh from the block. Pre-shredded cheese won’t give you that great sharp bite. It also won’t melt smoothly into creamy goodness while it cooks.
This Baked Macaroni and Cheese recipe is destined to become your favorite. And no, it’s still not a vegetable.
Baked Macaroni and Cheese
Creamy cheesy baked macaroni and cheese. Baked to a golden brown and melting in your mouth with every bite. This yummy comfort food dish takes only a few minutes to prepare and is on the table in less than an hour.
Servings 6
Ingredients
- 8 ounces elbow macaroni (or any shape that you like) cooked
- 2 cups milk
- 2 Tbsp butter
- 2 Tbsp flour
- 1 tsp salt
- 1 tsp onion powder
- 1 tsp red pepper flakes
- 8 ounce sharp cheddar cheese
- 1 ounce parmesan cheese
Instructions
- Preheat oven to 400°.
- Cook pasta according to package directions. Drain and set aside.
- Grate cheeses together into a medium bowl. Set aside.
- Heat milk to warm it but not boil it. Just 1½ - 2 minutes.
- Make a basic cream sauce (or bechamel). Melt butter in a large skillet or Dutch oven over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute.Gradually whisk in warm milk, and cook, whisking constantly, about 5 minutes until thickened.
- Whisk in salt, red pepper flakes and 1 cup shredded cheeses. Stir in pasta. Pour pasta mixture into a lightly greased 2-qt. baking dish. Layer on remaining cheeses. Bake at 400° for 20 minutes. Top will be golden brown and center will be bubbling.