BAKED MACARONI & CHEESE
This is what I’m talking about! Comfort food at its best! Check out that cheese shot, tell me you wouldn’t devour a big bowl of this!
Serves 5 – 6 (or 8 as side)
INGREDIENTS
- 8 oz macaroni (elbow pasta)
- 1 tbsp / (or 2 tsp oil)
- Topping: 2/3 cup / Seasoned breadcrumbs + 2 tbsp butter + 1/4 tsp salt
SAUCE
- 4 tbsp unsalted butter
- 1/3 cup / all purpose flour
- 3 cups / milk, warmed
- 2 cups / shredded cheese (my favorites are Monterey, and cheddar.
- 1 cup / shredded mozzarella cheese, or more other cheese of choice
- 3/4 tsp salt
SEASONINGS
- 1 tsp garlic powder + ½ tsp onion powder.
DIRECTIONS
1_ Cook macaroni MINUS 1 minute. Drain, return into empty pot, stir through butter (this stops pasta bloating). Cool while making sauce.
2_ Mix Topping together.
3_ Sauce: Melt butter over medium heat in ovenproof skillet, add flour and cook, stirring, for 1 min. Slowly add milk, stirring as you go to incorporate. Add salt and Seasonings if using. Cook for 5 – 8 min, stirring regularly at first then constantly. Use whisk if needed to remove lumps.
4_ Remove from heat, stir through cheeses, then pour into pasta pot. Quickly mix with pasta, then pour back into skillet. Top with Topping, bake 25 min 350% until top is LIGHT golden. Serve immediately! .
