Name: CREAMY BAKED MAC AND CHEESE
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 8 oz (226 g) dried elbow macaroni; 1/4 cup (57 g) butter salted or unsalted If using salted reduce the added salt below slightly; 1/3 cup (40 g) all-purpose flour; 3 cups (725 ml) whole milk recommend whole milk here you can (3-3.5% butterfat) or you could use 2% in a pinch; 7 oz (200 g) Mature aged white cheddar crumbled; 3 oz (85 g) Sharp orange cheddar or cold-packed cheddar grated or crumbled about 1 cup crumbled; 1/2 teaspoon coarse kosher salt little less if using table salt; 1/4 teaspoon chili powder (standard chili powder you would use for a pot of chili); 1/8 teaspoon garlic powder; 1/2 oz (15 g) sharp aged or old cheddar cheese grated about 1/2 cup; Pinch – 1/8 teaspoon chipotle chili powder optional for smokiness and heat Adjust amount to taste substitute paprika if you like or just omit and just use the cheese; 1/2 cup (113 ml) Panko dried bread crumbs or crushed soda crackers; 3 Tablespoons (42 g) salted butter melted; 1/2 cup (113 ml) sharp aged or old cheddar cheese grated

Description

This ultimate creamy baked mac and cheese is the best comfort food you can make. Perfectly baked macaroni with rich, creamy cheese sauce delivers a satisfying and delicious meal. A must-try recipe for anyone who loves baked macaroni and creamy mac and cheese.

Ingredients

Scale

8 oz (226 g) dried elbow macaroni
1/4 cup (57 g) butter salted or unsalted If using salted reduce the added salt below slightly
1/3 cup (40 g) all-purpose flour
3 cups (725 ml) whole milk recommend whole milk here you can (3-3.5% butterfat) or you could use 2% in a pinch
7 oz (200 g) Mature aged white cheddar crumbled
3 oz (85 g) Sharp orange cheddar or cold-packed cheddar grated or crumbled about 1 cup crumbled
1/2 teaspoon coarse kosher salt little less if using table salt
1/4 teaspoon chili powder (standard chili powder you would use for a pot of chili)
1/8 teaspoon garlic powder
1/2 oz (15 g) sharp aged or old cheddar cheese grated about 1/2 cup
Pinch – 1/8 teaspoon chipotle chili powder optional for smokiness and heat Adjust amount to taste substitute paprika if you like or just omit and just use the cheese
1/2 cup (113 ml) Panko dried bread crumbs or crushed soda crackers
3 Tablespoons (42 g) salted butter melted
1/2 cup (113 ml) sharp aged or old cheddar cheese grated

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Instructions

Preheat your oven to 350°F (175°C).
Cook the elbow macaroni according to package instructions until al dente, then drain and set aside.
In a large saucepan, melt butter over medium heat.
Whisk in flour and cook for about 2 minutes until bubbly and lightly golden, forming a roux.
Gradually whisk in the whole milk and cook until the sauce thickens, about 5-7 minutes.
Remove from heat and stir in the mature white cheddar and sharp orange cheddar cheeses until melted and smooth.
Season the cheese sauce with coarse kosher salt, chili powder, and garlic powder.
Mix the cooked macaroni into the cheese sauce until well combined.
Pour the mixture into a greased baking dish.
For crispy topping, combine panko, melted butter, and sharp cheddar cheese, then sprinkle evenly over the macaroni and cheese.
Optionally sprinkle chipotle chili powder for a smoky kick.
Bake in the preheated oven for 30 minutes until the top is golden and bubbly.
Let stand for a few minutes before serving.

Notes

If using salted butter reduce the salt in the recipe slightly
For added heat, adjust the chipotle chili powder to taste or substitute with paprika
Use whole milk for the best creamy texture or 2% milk if needed

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 450 kcal
Sugar: 6g
Sodium: 600mg
Fat: 25g
Saturated Fat: 15g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 20g
Cholesterol: 70mg