Best baked macaroni and cheese

Best baked macaroni and cheese

Creamy and cheesy, this Best Baked Macaroni and Cheese recipe is a classic American favorite. It serves 12 people and covers 19% of your daily vitamin and mineral needs. This dish is perfect for a cozy family dinner or special holiday gathering.

Ingredients

black pepper

black pepper

0.25 tsps

red pepper powder

red pepper powder

0.25 tsps

elbow macaroni

elbow macaroni

453.59 g

flour

flour

62.5 g

gruyere

226.8 g

kosher salt

kosher salt

2 tsps

ground nutmeg

ground nutmeg

0.25 tsps

unsalted butter

unsalted butter

8 Tbsps

white bread

white bread

6 slice

white cheddar

white cheddar

510.29 g

full fat milk

full fat milk

1.34 l

Method

  • 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.Slowly pour hot milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
  • 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.
  • 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.
  • 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.

Nutrition:

612 kcal

Carbs

50 g

Fat

33 g

Protein

27 g

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