Mac and Cheese

Cooking Method: Baking, Boiling, Stovetop

Courses: Dinner, Lunch, Side Dish

Servings: 6

Best Season: Suitable throughout the year, Thanksgiving

Description

This baked mac and cheese is rich, creamy, and seriously comforting, with a smooth, cheesy sauce coating every piece of pasta and a golden, bubbly top that makes it hard to resist. It’s the kind of side dish that feels right at family dinners, holidays, potlucks, or anytime you’re craving something warm and cozy.

Ingredients

3 cups Macaroni
3 tbsp Butter
3 tbsp All-Purpose Flour
2 ½ cups Milk
1 cup Heavy cream
4 oz Cream cheese softened
1 cup Monterey Jack cheese
1 ½ cups Sharp Cheddar cheese
1 tbsp Garlic powder
1 tbsp Onion powder
2 tsp Smoked paprika
2 tsp Sugar
Salt and Pepper to taste

For the Cheese Topping

2 cups Mozzarella cheese
1 cup Sharp Cheddar cheese

Instructions

1
Bring a large pot of salted water to a boil and cook the macaroni until just tender. Drain well and set aside.
2
Melt the butter in a large saucepan over medium heat. Add the flour and whisk continuously for about 1–2 minutes to cook the flour and form a smooth roux.
3
Gradually whisk in the milk, followed by the heavy cream, making sure to whisk constantly so the mixture stays smooth. Continue cooking until the sauce is creamy and slightly thickened. Then add the softened cream cheese and stir well.
4
Add the garlic powder, onion powder, smoked paprika, sugar, salt, and black pepper. Stir well to combine.
5
Reduce the heat to low and turn it off once the sauce is hot and smooth. Add the Monterey Jack, and sharp cheddar, stirring until the cheeses are completely melted and the sauce is smooth and creamy.
6
Add the cooked macaroni to the cheese sauce and stir until every piece of pasta is evenly coated.
7
Preheat the oven to 350°F. Lightly grease a baking dish and add half of the mac and cheese. Spread it into an even layer, then sprinkle some of the mozzarella and sharp cheddar topping over the pasta.
8
Add the remaining mac and cheese and spread it evenly over the first layer. Finish with the remaining mozzarella and sharp cheddar, making sure the top is evenly covered.
9
Bake at 350°F for about 20 minutes, or until the mac and cheese is hot and bubbling around the edges. Switch the oven to broil and broil for a few minutes until the cheese on top is melted, bubbly, and golden brown. Keep a close eye on it while broiling so the cheese does not burn.
10
Let the mac and cheese rest for a few minutes, then serve warm and enjoy.

Note

• Cook the macaroni just until tender rather than very soft. It will continue cooking in the oven, so slightly undercooking it helps prevent mushy pasta.
• Whisk the flour and butter together well before adding the milk and heavy cream. Gradually adding the liquid while whisking helps create a smoother sauce.
• Make sure the cream cheese is softened before adding it to the sauce so it melts more easily and blends evenly.
• Turn off the heat before adding the cheeses. Gentle residual heat helps the cheese melt into a smooth sauce without overheating it.
• The cheese sauce should be creamy and slightly loose before baking. The pasta will absorb some of the sauce as it bakes.
• Keep a close eye on the mac and cheese while broiling. The cheese can go from golden brown to burnt quickly.
• For the best texture, serve it warm while the cheese is still melty and the top is freshly browned.

Read it online: https://munchymoodz.com/recipe/mac-and-cheese/