Best Baked Macaroni and Cheese

The recipe Best Baked Macaroni and Cheese can be made in about 45 minutes. One serving contains 577 calories, 26g of protein, and 32g of fat. This recipe serves 12 and costs $1.91 per serving. It is brought to you by spoonacular user brianna. It works well as a rather cheap main course. If you have whole milk, white cheddar cheese, gruyere, and a few other ingredients on hand, you can make it. Try Baked Macaroni and Cheese, Baked Macaroni and Cheese, and Baked Macaroni and Cheese for similar recipes.

Servings: 12

 

Ingredients:

Equipment:

Cooking instruction summary:

1. Heat the oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread pieces in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into the bowl with bread, and toss. Set the breadcrumbs aside. In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, stirring, 1 minute.
2. Slowly pour hot milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
3. Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar, and 1 1/2 cups Gruyere. Set cheese sauce aside.
4. Fill a large saucepan with water. Bring to a boil. Add macaroni; cook 2 to 3 fewer minutes than manufacturers directions, until outside of pasta is cooked and inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce.
5. Pour the mixture into the prepared casserole dish. Sprinkle remaining 1 1/2 cups cheddar and 1/2 cup Gruyere; scatter breadcrumbs over the top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool for 5 minutes; serve.

 

Step by step:

1. Heat the oven to 375 degrees. Butter a 3-quart casserole dish; set aside.

2. Place bread pieces in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter.

3. Pour butter into the bowl with bread, and toss. Set the breadcrumbs aside. In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, stirring, 1 minute.Slowly pour hot milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.

4. Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar, and 1 1/2 cups Gruyere. Set cheese sauce aside.Fill a large saucepan with water. Bring to a boil.

5. Add macaroni; cook 2 to 3 fewer minutes than manufacturers directions, until outside of pasta is cooked and inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.)

6. Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce.

7. Pour the mixture into the prepared casserole dish. Sprinkle remaining 1 1/2 cups cheddar and 1/2 cup Gruyere; scatter breadcrumbs over the top.

8. Bake until browned on top, about 30 minutes.

9. Transfer dish to a wire rack to cool for 5 minutes; serve.

Nutrition Information:

covered percent of daily need

 

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