And a casserole is a main. Especially if its meat or fish, it is now a casserole. It’s just that good!IMO, when you add stuff to mac and cheese, it is no longer mac and cheese. Creamy cheddar cheese mixed with macaroni and coated with a beer batter batter then.This is my family’s favorite macaroni and cheese! I’ve made it several times at holidays and it’s usually the top thing that gets the most compliments and repeat requests. Bring just to a boil over high heat, stirring occasionally, then test for doneness.Vicky has started a new side hustle by opening a Charcuterie Board. Place dry pasta and 1 tablespoon of the kosher salt in a 4-quart pot and barely cover with cold water.How to Make Baked Mac and Cheese: I’m always looking for a reason to make this over-the-top delicious macaroni and cheese!Ingredients Needed for Baked Macaroni and Cheese:Scroll below for full printable recipe. That crisp textural contrast perfectly compliments the tender noodles and creamy sauce.Add this to your holiday menu everyone will love it! And while you’re at it you may as well do a test run this weekend. This just wouldn’t be the same with out it.Add panko and spread even, let toast, tossing frequently until golden brown. Toast panko: Melt 1 Tbsp butter in a 10-inch skillet over medium-high heat. Spray a 13 by 9 or 12 by 8-inch baking dish with non-stick cooking spray.Make roux and sauce: In a large saucepan or medium pot melt remaining 5 Tbsp butter over medium heat. If it’s done early before sauce toss with a little olive oil so it doesn’t stick together. Cook macaroni just to al dente according to package instructions.
Side And Cheese Mac And CheeseCook until thick: Cook mixture stirring constantly until thickened (it should not boil!). Season with 1 tsp salt (or to taste) and pepper to taste. While whisking slowly pour in warmed milk and half and half. Sprinkle panko over top and gently spread into an even layer. Layer in baking dish: Pour into prepared baking dish, spread into an even layer. Toss to evenly coat with sauce. Toss pasta with sauce: Pour drained pasta into a bowl, pour in sauce and remaining 1 cup gruyere cheese. We serve with the works: stuffing, sweet potato casserole, green bean casserole, dinner rolls, mashed potatoes and gravy, turkey and pie!What’s the Best Kind of Cheese for Mac and Cheese?My favorite blend of cheese for baked macaroni and cheese is extra sharp cheddar and Gruyere (which is a type of Swiss cheese), but you can try it with other two other types of smooth melting cheese such as:Then keep in mind some of those cheeses are more mild then others like mozzarella for instance in which you’d want to add some bold parmesan or romano cheese. But on the holidays of course that’s different. What to Serve with Macaroni and Cheese?It’s super hearty so I like to serve with steamed or roasted vegetables (broccoli is a great choice) and lean roast chicken. I just reheat individual portions in the microwave. Can I Reheat It?Yes this will reheat but the texture isn’t as smooth and creamy as it is just after baking. Let cool just a few minutes and serve warm.While you could prepare it in advance and bake later (keeping pasta tossed with oil and sauce separate), it is best baked just after preparing so I recommend waiting. Heat the milk and half and half before adding to the roux for a smooth mixture (heat in microwave or on stovetop). Or in a pinch you can just preheat the broiler after baking and toast underneath it briefly (the skillet method just browns more evenly). Pre-toast the panko bread crumbs for a nice golden brown topping. Can I Use Low Fat Milk or Heavy Cream?Low fat milk will work (1% or 2%) just reduce the amount of milk by 1/2 cup and add another 1/2 cup half and half.If you have heavy cream on hand but no half and half, just use 1/2 cup heavy cream here and increase milk to 3 cups.You can even make this with all whole milk (no half and half) it just won’t be quite as rich.Tips for the Best Baked Macaroni and Cheese Recipe: Cracker Barrel cheddar melts smoothly and has a great flavor, and I like that Murray’s Gruyere has a stronger flavor than some other brands. I’ve listed the brands of cheese I like to use here. Onenote for mac couldnt syncOpt for smooth melting cheeses for a smooth sauce. Add cheeses off heat so they don’t curdle up. This is why I bake at 325 and not too long. The sauce is nice and creamy just after baking, but as it sits and the sauce cools naturally the fats separate a little so the sauce isn’t quite as smooth.Looking for an Easy Stovetop Mac and Cheese?Try my stovetop version HERE. Serve shortly after baking for best results. Add half and half or cream to make it richer.
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