Baked Macaroni and Cheese
A marvelous Baked Macaroni and Cheese recipe. This recipe has sharp cheddar cheese and has flavor and crustiness that is to die for.
A marvelous Baked Macaroni and Cheese recipe. This recipe has sharp cheddar cheese and has flavor and crustiness that is to die for.
- Carbohydrate 7.6690744634875 g
- Cholesterol 34.3401713115 mg
- Fat 13.7496747140687 g
- Fiber 0.302812504470348 g
- Protein 8.07105857023125 g
- Saturated Fat 7.4049504427795 g
- Serving Size 1 1 Serving (95g)
- Sodium 177.19459996275 mg
- Sugar 7.36626195901715 g
- Trans Fat 0.713381916469003 g
- Calories 187 calories
Step-by-step
- Cook the macaroni in a medium to large pot that is half-full of boiling water, salted with 1 tablespoon of salt.
- Place 8 oz. of macaroni in the boiling water.
- It will take about 8 minutes for the macaroni to cook to a consistency that is al denti (chewy, but not mushy).
- It will continue to cook when baked in the casserole.
- Meanwhile, prepare your cheddar cheese sauce.
- In a medium-sized sauce pan, melt 3 tablespoons butter or margarine, and add 1/4 cup flour.
- Mix the flour thoroughly into the melted butter or margarine.
- Do not combine the flour and butter over heat at this point.
- Add 2 cups milk, 2 cups shredded cheddar cheese, and 1/2 teaspoon salt.
- Mix thoroughly.
- Now, place the cheese sauce over low heat, and cook and stir until the mixture is smooth and cooked through.
- Move the cheese sauce to a "warmer-type" burner until your macaroni is done, and stir it occasionally.
- When the macaroni is done, pour it through a colander to remove all the water, and return the macaroni to its original pot.
- Stir in the cheese sauce gently until completely mixed.
- Spray an 8-inch by 10-inch Pyrex dish with cooking spray, and add the prepared macaroni to the dish.
- Place the dish of macaroni in an oven that has been preheated to 350 degrees.
- Bake for 30 minutes, or until done to your liking.
- This is one of the *most favorite* recipes of my family.
- Kids love it, too!!!
Most cooks ruin baked macaroni and cheese by letting the milk boil when building the sauce, which causes the dairy proteins to curdle and separate. Incorporating flour directly into melted butter off the heat creates a stable roux that prevents this breakdown. Whisking milk into the flour-butter paste gradually ensures a smooth emulsion before any heat is applied.
The Roux and the Pasta
Cooking elbow macaroni for exactly eight minutes yields an al dente bite. The pasta continues absorbing liquid while baking in the casserole at 350 degrees Fahrenheit, so removing it from the boiling salted water before it softens completely is mandatory. Stirring the cooked pasta gently into the finished cheese sauce distributes the starch evenly without breaking the tubes.Baking Equipment
An 8-inch by 10-inch Pyrex glass dish conducts heat steadily and allows visual monitoring of the browning crust through the sides. If a glass casserole is unavailable, a heavy ceramic baking dish of similar volume functions adequately, though metal pans may cause the edges to overcook before the center reaches the proper temperature.
