Baked Macaroni and Cheese

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Growing up in the south, there are some typical dishes that will be served either for special occasions, holidays, BBQ’s, or even for Sunday dinner. And one of those dishes is Baked Macaroni and Cheese. “Mac and Cheese” is a love language. It’s one of those dishes that has the ability to speak to your heart and your soul. Baking this dish is a tradition in my home and I’m certain the same goes for many others. Now, hoooow that Mac and Cheese is prepared will certainly vary from home to home. 🙂

One of the biggest differences I’ve seen is the types of cheese that families choose to use. They may use anywhere from extra sharp cheddar cheese to American cheese to colby cheese to Velveeta and so on. That decision is a personal preference and is truly up to you and what YOU like.

Another subtle difference is the utilization of an egg or two mixed into the dish prior to cooking. The use of egg(s) kind of solidifies the dish and hold the pasta shells and cheese/sauce tighter together. Some people like that and some don’t. If you find that you typically like your Mac and Cheese more on the creamier side, then the use of eggs may not be the route for you to take or you may want to only use one egg for starters. Again, that decision is truly up to you.

Now that we’ve got that all out the way, let’s talk about how I’ve prepared this Baked Macaroni and Cheese. Over the years, I’ve made Mac and Cheese countless times and many different ways and by far this recipe has been the most enjoyed by friends and family.  It is my idea of what true comfort food is.

For this dish I make a béchamel sauce using Vermont Creamery Unsalted Cultured Butter from Kroger, because when you want your dishes to be special, Vermont Creamery Cultured butter makes the difference. They use fresh ingredients and culture the butter overnight and you can taste that there are no shortcuts in the process.

I then add in some freshly grated extra sharp cheddar cheese. I’m talking big chunks of good quality cheese. Not the pre-shredded bagged cheese. In my opinion, that type of cheese is too “grainy” and does not melt as good and leaves you with a certain after tastes and you don’t want that. I then add in the cooked pasta to the ultra-luxurious creamy cheese sauce, along with a few other ingredients and then pour that all into a baking dish.  I top that dreaminess with some more shredded cheese and then let it bake until the macaroni and cheese is golden and melted and bubbly on top.

And for more of a veg-forward approach, you can certainly consider adding in some veggies such as broccoli, carrots, corn, mushrooms, roasted butternut squash, etc. for a different twist.

If you enjoyed my Baked Macaroni and Cheese dish, then you may also want to try my Vegetable Pot Pie!

Get the Recipe: Baked Macaroni and Cheese

Yield: 10 servings

Prep: 10 minutes mins

Cook: 50 minutes mins

Total: 1 hour hr

5 from 1 review

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Ingredients

• 1 pound dried elbow macaroni pasta, (roughly 4 cups)
• 4 tablespoons Vermont Creamery Unsalted Cultured Butter, or unsalted butter
• 4 tablespoons all-purpose flour
• ½ tablespoon ground mustard
• 2 ¾ cups whole milk
• 16 ounces extra sharp cheddar cheese, freshly grated (half in the cheese sauce and the other half for the top of dish)
• A few dashes Texas Pete Hot Sauce, optional
• ¼ teaspoon garlic powder
• ⅛ teaspoon smoked paprika
• 1 teaspoon fine sea salt, or a little less depending on cheese
• ¼ teaspoon ground black pepper

Equipment

• 9x13 baking dish

Instructions

Boil the pasta:

• In a large pot, boil the pasta according to instructions until it's just about done or al dente. Drain and set to the side.

Make the sauce:

• Pre-heat oven to 350 degrees.
• In the a large pot, over medium-low heat, melt the butter. Add in all-purpose flour and stir for a few minutes until the mixture is thoroughly incorporated and smells lightly nutty and looks slightly golden. Add in ground mustard and stir.
• Stir in the milk and simmer until over low heat until the sauce begins to slowly thicken, about 5 minutes or so. Season with salt, pepper, a dash or two of hot sauce, garlic powder, smoked paprika and stir. Next add in 8 ounces of the extra sharp grated cheese.
• Continue to stir until the cheese is melted and you have a creamy cheese sauce. Taste your sauce and make adjustments, if you feel you need it. Now pour your pasta into the pot with sauce. Stir until pasta is mixed in well into your sauce. 

Assemble the dish:

• Once incorporated, pour the mixture into a 9x13 size baking dish (or something comparable).
• Please note: If adding an egg, I typically do that that after I've made my cheese sauce. In a small bowl, whip up an egg or two and then pour in about a cup of the cheese sauce into the bowl and mix well together. Then pour that mixed portion back in the pot with the rest and then mix in your pasta.
• Top your dish with the rest of your shredded cheese. Place in the top third of your oven and bake for 30 to 40 minutes, or until the top of your Macaroni and Cheese is beautiful and golden and bubbly on top.
• Serve and enjoy.

Calories: 447kcal, Carbohydrates: 41g, Protein: 19g, Fat: 23g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.2g, Cholesterol: 65mg, Sodium: 558mg, Potassium: 246mg, Fiber: 2g, Sugar: 5g, Vitamin A: 716IU, Vitamin C: 0.03mg, Calcium: 416mg, Iron: 1mg