BAKED MACARONI & CHEESE
Ingredients
Baked Macaroni & Cheese
Baked Macaroni & Cheese
The signature recipe… iykyk!
Yield: 14-16 servings
PREP IT!
For Cheese Sauce:
3 tablespoons Butter, salted
¼ large (or ½ small) Yellow onion, fresh, diced
3 cloves (3 teaspoons) Garlic, fresh, minced
1 tablespoon Taste Tutor Seasoning 101
3 tablespoons Flour, all purpose
3 cups (24 ounces) Whole milk
2 cups (16 ounces) Heavy whipping cream
2 pounds Extra sharp cheddar, shredded (purchase a block of cheese and shred it yourself or it won’t melt properly)
4 ounces Asiago, shredded (purchase a wedge of cheese and shred it yourself or it won’t melt properly)
4 ounces Gruyere, shredded (purchase a block of cheese and shred it yourself or it won’t melt properly)
4 ounces Mexican cheese blend (this is okay to purchase already shredded)
¼ cup Panko breadcrumbs
½ teaspoon Paprika
For Macaroni:
3 quarts Water
1 tablespoon Salt, optional
16 ounces Elbow macaroni
MAKE IT!
For Cheese Sauce:
In a large heavy bottom pot, over medium high heat, melt butter and sauté onion, garlic, and Taste Tutor Seasoning 101 until onions are translucent.
Whisk flour into butter and vegetable mixture to create a roux. Cook for about 1 minute. The starch in the flour helps to thicken the bechamel (roux + milk). The longer you cook the flour, the more you are cooking the starches reducing the thickening power once the milk is added.
Turn heat down to medium. Slowly add whole milk, whisking constantly to prevent lumps, until all milk is added. Add in the heavy cream.
Allow béchamel to come to a low simmer, being sure to whisk constantly. As soon as béchamel begins to simmer, reduce heat to low.
Add extra sharp cheddar, asiago, and gruyere to béchamel slowly stirring until most of the cheese has melted.
For Macaroni:
To a large pot, add water and salt, if using. Bring to a boil.
Add in macaroni and cook until al dente, about 8 minutes depending on the pasta shape. Follow the box cook instructions.
For Assembly:
Drain macaroni and add to a large baking dish (12” x 10”) or individual ramekins. Pour in cheese sauce and stir with macaroni.
Sprinkle the top with shredded Mexican cheese blend and panko. Sprinkle with paprika, for the culture!
Bake uncovered at 350F for 20-30 minutes or until cheese sauce is bubbly and top is crunchy and golden brown.
Serve hot and enjoy!
Tip: This recipe freezes well. If you are worried your sauce might break you can stir ¼ teaspoon of xanthan gum into the flour before stirring it into the pot. This will help hold on to any excess water so your sauce doesn’t break in the freezer. Breaking results in the gritty texture you get from some cheese sauce. To freeze, follow all the steps except baking. Allow assembled mac & cheese to cool in the fridge until set, cover tightly with foil, and then freeze until ready to bake. When ready to bake, place frozen mac & cheese, covered into a 350F oven and bake until heated through about 1 - 1½ hours.
Reheat leftovers: in the oven or in the microwave
Baked Macaroni & Cheese