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Hey folks, today I'm going to show you how to make an extremely creamy, over-the-top mac and cheese. This recipe is straight out of a cookbook, and it's sure to be a hit with everyone who tries it. Let's get started!
Ingredients:
1 lb elbow macaroni
1/2 cup unsalted butter
1/4 cup all-purpose flour
4 cups whole milk
1 lb Monterey Jack cheese, shredded
1 lb sharp cheddar cheese, shredded
1 tablespoon Creole seasoning (or your favorite Cajun seasoning)
Salt and pepper to taste
Cooking spray
Aluminum foil
Instructions:
Prepare the Macaroni:
Bring a large pot of salted water to a boil.
Cook the elbow macaroni according to the package instructions until al dente.
Drain the macaroni and set it aside.
Preheat the Oven:
Preheat your oven to 325°F (165°C).
Shred the Cheese:
Shred the Monterey Jack and cheddar cheeses. It’s best to shred your own cheese to avoid the waxy coating on pre-shredded cheese.
Make the Roux:
In a large saucepan, melt the butter (or bacon fat and butter) over medium heat.
Gradually whisk in the flour to create a roux. Continue to whisk and cook for about 1 minute to eliminate the raw flour taste.
Make the Cheese Sauce:
Slowly add the milk to the roux, whisking constantly to avoid lumps.
Once the milk is fully incorporated and the mixture starts to thicken, begin adding the shredded cheeses a handful at a time, stirring until melted and smooth.
Season with salt, pepper, and Creole seasoning. Taste and adjust seasoning as needed.
Combine and Bake:
In a large mixing bowl, combine the cooked macaroni and the cheese sauce. Mix well to ensure the macaroni is fully coated with the sauce.
Transfer the mac and cheese to a greased 9x13 inch baking dish.
Top with a little more shredded cheese for that extra cheesy goodness.
Bake:
Cover the baking dish with aluminum foil.
Bake in the preheated oven for 25 minutes.
Finish and Serve:
For a darker, crispy top, remove the foil and bake for an additional 5-10 minutes, or until the top is golden and bubbly.
Let the mac and cheese cool for a few minutes before serving.
Enjoy this incredibly creamy, cheesy mac and cheese. It's sure to be a hit at any gathering! Don't forget to like, comment and share this recipe.
Hey folks, today I'm going to show you how to make an extremely creamy, over-the-top mac and cheese. This recipe is straight out of a cookbook, and it's sure to be a hit with everyone who tries it. Let's get started!
Ingredients:
1 lb elbow macaroni
1/2 cup unsalted butter
1/4 cup all-purpose flour
4 cups whole milk
1 lb Monterey Jack cheese, shredded
1 lb sharp cheddar cheese, shredded
1 tablespoon Creole seasoning (or your favorite Cajun seasoning)
Salt and pepper to taste
Cooking spray
Aluminum foil
Instructions:
Prepare the Macaroni:
Bring a large pot of salted water to a boil.
Cook the elbow macaroni according to the package instructions until al dente.
Drain the macaroni and set it aside.
Preheat the Oven:
Preheat your oven to 325°F (165°C).
Shred the Cheese:
Shred the Monterey Jack and cheddar cheeses. It’s best to shred your own cheese to avoid the waxy coating on pre-shredded cheese.
Make the Roux:
In a large saucepan, melt the butter (or bacon fat and butter) over medium heat.
Gradually whisk in the flour to create a roux. Continue to whisk and cook for about 1 minute to eliminate the raw flour taste.
Make the Cheese Sauce:
Slowly add the milk to the roux, whisking constantly to avoid lumps.
Once the milk is fully incorporated and the mixture starts to thicken, begin adding the shredded cheeses a handful at a time, stirring until melted and smooth.
Season with salt, pepper, and Creole seasoning. Taste and adjust seasoning as needed.
Combine and Bake:
In a large mixing bowl, combine the cooked macaroni and the cheese sauce. Mix well to ensure the macaroni is fully coated with the sauce.
Transfer the mac and cheese to a greased 9x13 inch baking dish.
Top with a little more shredded cheese for that extra cheesy goodness.
Bake:
Cover the baking dish with aluminum foil.
Bake in the preheated oven for 25 minutes.
Finish and Serve:
For a darker, crispy top, remove the foil and bake for an additional 5-10 minutes, or until the top is golden and bubbly.
Let the mac and cheese cool for a few minutes before serving.
Enjoy this incredibly creamy, cheesy mac and cheese. It's sure to be a hit at any gathering! Don't forget to like, comment and share this recipe.
0 servings
