Thursday, April 19, 2012

Baked Creamy Macaroni and Cheese


I think I’ve tried enough stove top macaroni and cheese recipes lately and found two I really liked (here and here). Now I’ve decided to move onto baked macaroni and cheese recipe.

First up I tried the recipe provided to me by Mama Sparkles. I have already done part of this recipe, the stove top portion, and really enjoyed it. But I wanted to do the full version with the baking. I guess it’s not the traditional baked macaroni and cheese recipe since most of it is made on the stove top, but it does have the finished baked look.

I followed the recipe pretty exact, except that I also added some breadcrumbs before baking to give it a little crust on top. I enjoyed this version as much as I enjoyed the creamy stove top version. The outside melted cheese that bakes creates a slightly hardened chewy crust and then you go underneath and find creamy macaroni and cheese. Thanks Mama Sparkles for providing me with this wonderful recipe, courtesy of her sister.

If anyone has a favorite baked macaroni and cheese, please share! I’m eager to try more recipes.

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Baked Macaroni and Cheese

Ingredients:

2 cups uncooked macaroni or baby shells
2-1/2 cups milk, preferably 2 per cent
1 tbsp Dijon mustard
1 tsp salt
Pinch of cayenne pepper
2 cups grated light cheddar cheese
2 tbsp butter
1/4 cup all-purpose flour
1/2 cup of seasoned breadcrumbs (my addition)

Directions:

1. Bring a large saucepan of water to a boil. Add pasta and cook according to package directions, until al dente, 10 to 12 minutes.

2. Meanwhile, position rack on top shelf in oven and preheat broiler to high. In a medium-size bowl, whisk milk with Dijon, salt and cayenne. Melt butter in a large saucepan set over medium heat. Whisk in flour. Mixture will be dry and very lumpy. Gradually add milk mixture, a little at a time, whisking constantly between additions to beat out any lumps. Stir often until mixture comes to a boil, 3 to 6 minutes. Remove pan from heat and gradually stir in 1-1/2 cups cheese. Continue stirring until melted.

3. When macaroni is cooked, drain well. Do not rinse. Stir into cheese sauce. Mixture will be very creamy and saucy.

4. Pour into an 8-inch baking dish. Place on a rimmed baking sheet. Sprinkle with remaining 1/2 cup cheese and then sprinkle breadcrumbs. Broil on top rack of preheated oven until cheese melts, about 5 minutes.

From Mama Sparkles' sister

 

4 Responses to “Baked Creamy Macaroni and Cheese”

  1. 1

    Ann P. — May 2, 2012 @ 11:48 am

    I would love a bowl of this for lunch every afternoon this week… WOW.

    • Kirbie replied: — May 2nd, 2012 @ 1:04 pm

      I love this recipe!

  2. 2

    Meagan — May 6, 2012 @ 11:49 am

    Awesome!! Made this last night just used sharp cheddar cheese. This was amazing. Thank you for your recipe!!

    • Kirbie replied: — May 7th, 2012 @ 8:35 am

      Glad you liked it!

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