The Best of Best Homemade Baked Mac and Cheese of your LIFE. Outrageously tacky, extremely creamy, and crowned with a crunchy Panko-Parmesan topping, this mac and cheese recipe is maximum certainly a keeper. I used three distinctive cheese and a selfmade cheese sauce to take this macaroni and cheese recipe over the top. Love cheesy recipes? Make sure to do that Lazy Day Lasagna and Cheesy Kielbasa Rice and Broccoli Skillet next week for dinner!
There is actually nothing I love greater than cheese. And while you add pasta to it? Fuggetaboutit.
Mac and cheese is one of those recipes that may take on such a lot of distinct bureaucracy. I like it anyway I can get it but baked mac and cheese is my very favorite and I’ll inform you why… The topping. I use breadcrumbs for my topping sometimes, but, a Panko crowned mac and cheese is simply that plenty higher.
I mix in Parmesan, butter, and paprika with the Panko so it crisps up fantastically and gets a pleasing golden brown color whilst this top notch home made mac and cheese is baked.
I’m going to be honest here. When I make mac and cheese, it’s the mac to cheese ratio that I am maximum worried approximately. I find it irresistible while the mac and cheese is oeey gooey and the cheese sauce is in order that creamy. GIMME.
With all this cheese occurring on this macaroni and cheese recipe, I want a little assist from my KitchenAid Deluxe Stand Mixer and it’s available dandy Fresh Prep Slice/Shredder attachment. I picked up this beauty at Walmart this beyond week and I am in LOVE. I became torn among the alternatives: SILVER after I pictured them in my kitchen, I knew I had to go along with the cobalt – it’s just stunning!
My sister had bought me the pasta maker attachment years ago and it’s used A LOT so I turned into excited to choose up the shredder attachment on this last journey to Walmart due to the fact, I mean, come on. You guys understand that I’m all about the cheese. But it’s not only for shredding cheese you guys! We’ve already used it to make the hash brown crust in this quiche too. What a time saver!
I use my stand mixer approximately 954 instances each week. Being a food blogger and mom means I’m in my kitchen a lot baking up sweets and whipping up splendid dinners like this homemade baked mac and cheese. I am usually, continually searching out help inside the kitchen and the Kitchen Aid Deluxe Stand Mixer is the solution.
You’re going to discover all of the features you recognize and love inclusive of a tilt-head design to without difficulty upload components, 10 speeds to thoroughly blend, whip, and knead substances, and it comes with the lined flat beater, coated dough hook, and the cord whip.
There are 10 hub powered attachments which includes a spiralizer, food grinder and citrus juicer. SO plenty fun available you guys!
Tips for the Best Homemade Baked Mac and Cheese
- Use block cheese and shred, do not buy the pre-shredded cheese. The pre-shredded cheese is great for so many things but not macaroni and cheese. It’s coated and won’t melt properly. You need to shred it yourself for the best result.
- Cook your pasta to slightly less than al dente, about one minute shy is perfect. The reason is that this is baked mac and cheese so the pasta will continue to cook in the homemade cheese sauce in the oven. You don’t want soggy macaroni.
- I used elbow pasta but really, any tubular past will work.
- This mac and cheese recipe starts with a roux. The roux is super important to getting the creamiest cheese sauce of your life. Here is what you need to look for:
- The roux (equal parts butter and flour) is whisked together until bubbly and golden.
- Whisk in cold milk – not warm – to prevent the flour from clumping.
- Cook the roux until you see bubbles on the surface and then continue cooking for an additional 2 minutes before adding the cheese.
Homemade Macaroni and Cheese: What Kind of Cheese Should I Use?
I truely use extraordinary cheese combos almost every time I make this mac and cheese recipe however the one I usually come again to is sharp cheddar and Gruyere. If you may’t discover Gruyere, Jarlsberg Swiss cheese is the satisfactory substitute. Other cheese that work: mozzarella, jack cheese or pepper jack for a little zip, American and Velveeta as nicely for a creamier cheese sauce. This baked mac and cheese uses 6 cups of cheese so simply
To add even extra taste to my selfmade mac and cheese, I add Parmesan to the Panko topping – so correct!Print
The Best of Best Homemade Baked Mac and Cheese of your LIFE. Outrageously tacky, extremely creamy, and crowned with a crunchy Panko-Parmesan topping, this mac and cheese recipe is maximum certainly a keeper. I used three distinctive cheese and a selfmade cheese sauce to take this macaroni and cheese recipe over the top. Love cheesy recipes? Make sure to do that Lazy Day Lasagna and Cheesy Kielbasa Rice and Broccoli Skillet next week for dinner! READ MORE..
- 3 cups whole milk
- 4 tbsp butter melted
- salt and pepper to taste
- 1/4 tsp smoked paprika (or regular paprika)
- 6 tbsp unsalted butter
- 1/3 cup all purpose flour
- 1/2 cup Parmesan cheese shredded
- 1 tbsp extra virgin olive oil
- 1 1/2 cups panko crumbs
- 2 cups Gruyere cheese shredded
- 1 cup heavy whipping cream
- 4 cups sharp cheddar cheese shredded
- 16 oz elbow macaroni, cooked (or other tubular pasta) Read More..
Preheat oven to 350F. Lightly grease a large 3 qt or 4 qt baking dish and set aside.Combine shredded cheeses in a large bowl and set aside.
Cook the pasta one minute shy of al dente according to the package instructions. Remove from heat, drain, and place in a large bowl.
Drizzle pasta with olive oil and stir to coat pasta. Set aside to cool while preparing cheese sauce.
Melt butter in a deep saucepan, dutch oven, or stock pot.
Whisk in flour over medium heat and continue whisking for about 1 minute until bubbly and golden.
Gradually whisk in the milk and heavy cream until nice and smooth. Continue whisking until you see bubbles on the surface and then continue cooking and whisking for another 2 minutes. Whisk in salt and pepper.
Add two cups of shredded cheese and whisk until smooth. Add another two cups of shredded cheese and continue whisking until creamy and smooth. Sauce should be nice and thick.
Stir in the cooled pasta until combined and pasta is fully coated with the cheese sauce.
Pour half of the mac and cheese into the prepared baking dish. Top with remaining 2 cups of shredded cheese and then the remaining mac and cheese.
In a small bowl, combine panko crumbs, Parmesan cheese, melted butter and paprika. Sprinkle over the top and bake until bubbly and golden brown, about 30 minutes. Serve immediately. Read More..
- Category: Dinner
- Cuisine: American
- Serving Size: 12
- Sugar: 4g
- Fat: 41g
- Saturated Fat: 24g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 125mg
Keywords: cheese, dinner, kid friendly, mac and cheese, macaroni and cheese