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Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

Ingredients:

  • 1/2 pounds - macaroni elbow pasta
  • 3 tablespoons - butter
  • 3 tablespoons - all-purpose flour
  • 1/2 teaspoons - smoked paprika
  • 1/2 teaspoons - onion powder
  • 2 cans - (12-ounce each) evaporated milk OR 24 oz. half-and-half
  • 3 cups - shredded extra-sharp cheddar cheese, divided
  • 1/4 cups - freshly grated Parmesan
  • - salt and pepper, to taste
  • Directions:

    Preheat oven to 400 degrees F and grease a 2-quart baking dish.

    In a large pot of boiling salted water, cook pasta according to package instructions; drain well.

    Meanwhile, melt the butter in a large skillet over medium-high heat; whisk in the flour, smoked paprika and onion powder and whisk until mixture is lightly browned, about 1 minute or so.

    Lower heat to medium and gradually whisk in evaporated milk (and / or half-and-half) until slightly thickened, about 5-8 minutes.

    Remove from heat. Stir in 2 cups of the cheddar cheese and the Parmesan.

    Stir in pasta and season with salt and pepper to taste.

    Pour mixture into prepared baking dish (or divide mixture into 5 (10-ounce) or 6 (8-ounce) ramekins for individual servings and place ramekins on a baking sheet).

    Sprinkle with remaining 1 cup cheddar cheese. Bake until golden brown, about 20-25 minutes.
    Serve immediately, garnished with chives, if desired.

    Brief Description

    Delicious and simple recipe for homemade baked macaroni and cheese.

    Main Ingredient:

    sharp cheddar cheese

    Category:  Beverages

    Cuisine:  American

    Prep Time: 15 min
    Cook Time: 35 min

    Notes

    I used one can of evaporated milk and then 12 ounces of half-and-half since that is what I had. Do not use regular milk as a substitute as it doesn't bake up well.

    Source

    adapted from https://damndelicious.net/2019/02/27/baked-mac-and-cheese/

    Posted By:

    charliecarr

    Posted On:

    August 26, 2020

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