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Baked Macaroni and Cheese - Supper With Michelle

Get the Recipe: Baked Macaroni and Cheese

Yield: 10 servings
Prep: 10 minutes
Cook: 50 minutes
Total: 1 hour
5 from 1 review
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Ingredients

  • 1 pound dried elbow macaroni pasta, (roughly 4 cups)
  • 4 tablespoons Vermont Creamery Unsalted Cultured Butter, or unsalted butter
  • 4 tablespoons all-purpose flour
  • ½ tablespoon ground mustard
  • 2 ¾ cups whole milk
  • 16 ounces extra sharp cheddar cheese, freshly grated (half in the cheese sauce and the other half for the top of dish)
  • A few dashes Texas Pete Hot Sauce, optional
  • ¼ teaspoon garlic powder
  • ⅛ teaspoon smoked paprika
  • 1 teaspoon fine sea salt, or a little less depending on cheese
  • ¼ teaspoon ground black pepper

Equipment

  • 9x13 baking dish

Instructions

Boil the pasta:

  • In a large pot, boil the pasta according to instructions until it's just about done or al dente. Drain and set to the side.

Make the sauce:

  • Pre-heat oven to 350 degrees.
  • In the a large pot, over medium-low heat, melt the butter. Add in all-purpose flour and stir for a few minutes until the mixture is thoroughly incorporated and smells lightly nutty and looks slightly golden. Add in ground mustard and stir.
  • Stir in the milk and simmer until over low heat until the sauce begins to slowly thicken, about 5 minutes or so. Season with salt, pepper, a dash or two of hot sauce, garlic powder, smoked paprika and stir. Next add in 8 ounces of the extra sharp grated cheese.
  • Continue to stir until the cheese is melted and you have a creamy cheese sauce. Taste your sauce and make adjustments, if you feel you need it. Now pour your pasta into the pot with sauce. Stir until pasta is mixed in well into your sauce. 

Assemble the dish:

  • Once incorporated, pour the mixture into a 9x13 size baking dish (or something comparable).
  • Please note: If adding an egg, I typically do that that after I've made my cheese sauce. In a small bowl, whip up an egg or two and then pour in about a cup of the cheese sauce into the bowl and mix well together. Then pour that mixed portion back in the pot with the rest and then mix in your pasta.
  • Top your dish with the rest of your shredded cheese. Place in the top third of your oven and bake for 30 to 40 minutes, or until the top of your Macaroni and Cheese is beautiful and golden and bubbly on top.
  • Serve and enjoy.
Calories: 447kcal, Carbohydrates: 41g, Protein: 19g, Fat: 23g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.2g, Cholesterol: 65mg, Sodium: 558mg, Potassium: 246mg, Fiber: 2g, Sugar: 5g, Vitamin A: 716IU, Vitamin C: 0.03mg, Calcium: 416mg, Iron: 1mg