Original video by @applesauceandadhd — all credit to the creator. Full write-up on their site ↗
The Best Ever Baked Mac and Cheese
A creamy baked mac and cheese made with a real butter roux and three cheeses: sharp cheddar, Monterey Jack and Gouda. The cheese is layered through the dish so it stays saucy in the oven and comes out bubbly and golden on top.
Ingredients
- 1 lbelbow macaroni
- 1 stickunsalted butter · ½ cup
- ¼ cupall-purpose flour
- ½ tspsmoked paprika · mostly for color
- 1 tspkosher salt
- ½ tspfresh cracked black pepper
- 2 cupswhole milk
- 16 ozsharp cheddar cheese · shredded, divided in half
- 8 ozMonterey Jack cheese · shredded, divided in half
- 8 ozGouda cheese · shredded, divided in half; pre-shredded is fine
- 1 tspDijon mustard · optional, or 1 slice American cheese, to rescue a broken sauce
Steps
- 1
Bring a large pot of heavily salted water to a rolling boil. Cook the elbow macaroni 1 to 2 minutes less than the package directions, since it will keep cooking in the oven. Drain and set aside.
- 2
Melt the whole stick of butter in a saucepan over medium heat. Whisk in the flour and cook for 1 to 2 minutes, whisking constantly, until there are no dry spots and the raw flour taste is gone.
- 3
Whisk in the smoked paprika, salt and black pepper. Slowly pour in the milk while whisking constantly so it stays smooth, then simmer for 2 minutes until slightly thickened.
- 4
Turn the heat to low. Add half of the shredded cheese blend and whisk until it melts completely and the sauce is silky smooth. If the sauce looks separated or gritty, whisk in the Dijon mustard or a slice of American cheese right away.
- 5
Pour the warm cheese sauce over the drained noodles and fold until every noodle is coated.
- 6
Grease a 9x13-inch baking dish. Spread half of the mac and cheese in the dish and scatter half of the remaining shredded cheese over it. Add the rest of the mac and cheese and top with the last of the cheese.
- 7
Bake at 375°F for 20 to 25 minutes, until the cheese is bubbling and golden brown around the edges. Let it rest for 5 minutes before serving.
Creator's notes
The version in her book uses half a stick of butter, but she uses the whole stick. If the cheese sauce ever breaks, whisk in 1 tsp Dijon mustard or a slice of American cheese to bring it back together.
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