Macaroni and cheese baked free#

If you like it a bit firmer feel free to bake uncovered the whole time.

Macaroni and cheese baked mac#

Enjoy! Note: Covering during the baking process prevents the mac and cheese from drying out. Let the baked mac and cheese set for 5 minutes before serving. To brown the breadcrumbs, broil for the last 1-2 minutes but watch carefully. Bake for 10 minutes then remove the cover and bake for 5-7 more minutes or until bubbly.

Cover with parchment paper, then foil (the parchment paper will prevent sticking).

Top with the remaining ½ cup of cheddar and ½ cup of Fontina cheese then sprinkle the breadcrumb mixture evenly over the top.

Immediately pour into the buttered baking dish.

Add the just drained pasta into the pot and mix together well.

Note: You might need to add more salt and pepper depending on the type of cheese used.

Make sure to taste test and adjust salt and pepper if necessary. Season with 2 ½ teaspoons of kosher salt and a ½ teaspoon of black pepper. Add in 2 cups cheddar, 1 ½ cups Fontina, and the Parmigiano. Once milk and flour have thickened, turn the heat off and remove the pan from heat.Drain and mix in 1 tablespoon of butter into the pasta and set it aside. Cook pasta 1 minute less than package instructions. While the flour and milk are thickening begin boiling the pasta. The mixture should just coat the back of a wooden spoon. Whisk the milk and flour mixture over medium heat until slightly thickened (about 7-9 minutes).Slowly add in 3 cups of milk and 2 cups of half and half 1 cup at a time while whisking.Whisk in a ½ cup of flour and cook for 1 minute until the flour is dissolved and lightly golden in color. Meanwhile, melt 7 tablespoons of butter in a large pot over medium heat.Set a ½ cup of the cheddar and a ½ cup of Fontina aside for the topping layer. Grate 2 cups of Fontina cheese, 3 ½ cups of sharp cheddar, and a ¼ cup of Parmigiano Reggiano.Combine the melted butter with 1 cup of panko breadcrumbs, a ½ teaspoon of smoked paprika, and a ¼ cup of grated Parmigiano Reggiano cheese. Melt 2 tablespoons of unsalted butter in a microwave until just melted. Rub a touch of butter (to prevent sticking) all over the inside of a (9 by 13') baking dish. Bring a large pot of salted water (2 tablespoons kosher salt per gallon of water) to boil. Preheat the oven to 350f and set the rack to the middle level.Serve baked mac and cheese alongside a simple green salad or garlicky green beans, and you're set.Įach number corresponds to the numbered written steps below. While mac and cheese can be served as a side dish, we are featuring it here as a main dish, as we do with many of our beloved baked pastas. We don't use sodium citrate for this recipe (it's an ingredient commonly found in processed cheeses) as it can be challenging to find locally and tends to work better in stovetop mac and cheese recipes.

Macaroni and cheese baked how to#

Our recipe walks you through how to make a roux from butter and flour, plus milk and half and half which forms the base of the creamy sauce and works really well for baked mac and cheese. There is something so comforting about the combo of the creamy cheese and the elbow macaroni plus our version includes a smoked paprika breadcrumb topping that adds the perfect crunch, smoke, and flavor.