How to Make Baked Macaroni and Cheese

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25-10-2016, 08:05

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Macaroni and cheese is a classic meal, and for many people, it is a comfort food. It can be eaten for lunch or dinner, and can be reheated easily the next day. The typical way of making macaroni and cheese is in the pot, but why not take it a step further and bake it in the oven? The result is just as delicious, if not more, and has a delightfully crispy texture on top.

Easy Macaroni and Cheese

Preheat the oven to 350°F (176°C) and prepare your baking dish. Lightly coat a 2-quart (1.89 liters) casserole dish with some butter. Set the dish aside.
Cook the macaroni according to the directions on the package until it is just cooked. Fill a large pot with 4 quarts (3.79 liters) of water and bring it to a boil. Add some salt and macaroni, and cook it for about 5 to 7 minutes. The macaroni will continue cooking in the oven.
Drain the macaroni and set it aside. Place a large strainer or colander in the sink and pour the macaroni into it. Shake the strainer a little to get rid of any excess water.
Prepare the roux in a large saucepan. Melt the butter in the saucepan and stir in the flour, salt, and pepper using a whisk. Cook the roux over medium heat for 1 to 2 minutes, or until the flour turns a light brown and bubbles start to form.
- The saucepan has to be large enough to hold the milk, cheese, and macaroni. You will be mixing everything in this.
Whisk in the milk a little bit at a time. Pour in 1 cup (240 milliliters) of milk and stir it with a whisk to combine. Pour in the remaining milk and continue stirring. Be sure to break up any lumps or clumps of flour.
Cook the milk mixture, covered, for about 6 minutes. You are ready for the next step when the milk mixture starts to bubble and thicken.
Stir in the shredded cheese, and cook until it is melted and smooth. The most popular cheese to use is cheddar, but you can also try other types of cheese as well, including sharp cheddar, fontina, gruyère, cheddar, and parmesan. You can even use a combination of different cheeses.
Add the macaroni and stir it again until the cheese sauce coats it evenly. Switch the whisk out for a wooden spoon for this so that the macaroni doesn't get caught in it.
Transfer the macaroni into the casserole dish. Tilt the saucepan over the casserole dish, and use your wooden spoon to help spread it in an even layer across the bottom. of the dish. If you'd like, you can sprinkle some extra cheese on top for that extra-crispy layer.
Bake for it for 40 to 45 minutes. The top will turn bubbly, crispy, and golden. If you do not want the top to be crispy, cover the dish with a sheet of tin foil for the first 30 minutes of baking. Once the casserole is baked, put it out of the oven using oven mitts.
Let the macaroni and cheese cool for 10 to 15 minutes before serving. Cover and store any leftovers in the fridge, and reheat them the next day in the microwave.

Herbed Macaroni and Cheese

Preheat the oven to 350°F (176°C) and lightly coat a 2-quart (1.89 liters) casserole dish with 1 tablespoon of butter. Set the dish aside.
Cook the macaroni in a large pot of boiling salted water until done, about 5 to 7 minutes. Fill a large pot with about 4 quarts (3.79 liters) of water and add 2 teaspoons of salt. Bring the water to a boil, then add the macaroni. Cook the macaroni for 5 to 7 minutes, or until just about done.
Drain the water and toss the macaroni with 2 tablespoons butter. Place a large strainer or colander into the sink, and dump the macaroni into it. Shake the strainer a little to get rid of excess water, then add 2 tablespoons of butter. Stir the macaroni to spread the butter evenly, then set it aside.
Cook the milk with the herbs over medium-low heat until it starts to steam, about 10 minutes. Pour the milk into a saucepan and add the garlic, bay leaf, thyme, and mustard. Cut a medium-sized onion in half, stick a clove into it, and add it into the milk as well. Cook the milk until it starts to steam, stirring occasionally.
- Save the other half of the onion for another recipe.
Remove the milk from heat once it starts to steam and set it aside. This will allow the flavors to continue to mix and fuse while you prepare the roux..
Prepare the roux. Add 2 tablespoons of butter and the flour into a pot. Cook it over medium heat for about 2 to 3 minutes, stirring often. Don't let it change color or turn golden-brown.
- Make sure that the pot is big enough to hold the milk mixture. You will be straining the milk into this.
Strain the milk onto the roux and keep whisking to avoid lumps. Hold a strainer over the pot with the roux in it. Pour the milk through it, and stir the milk mixture briskly to avoid lumps. Discard the onion, garlic, and herbs.
Continue cooking the sauce over medium heat until it thickens, then remove it from heat. This will take about 5 minutes. Be sure to stir the sauce often so that it doesn't scorch or stick to the bottom of the pan.
Stir in half of the grated cheddar and half of the parmesan. The cheese should melt into a smooth consistency. Save the rest of the cheese and the cheddar chunks for later.
Add some salt and pepper to taste. Give the sauce a taste, and add some salt and pepper if needed. How much you add depends entirely on your personal preferences.
Pour the mixture over the macaroni, add the chunks of cheddar, and stir everything together. Keep stirring until the sauce coats the macaroni evenly and the cheddar chunks are mostly melted.
Spoon the macaroni into the a baking dish and sprinkle the remaining cheeses on top. To make the flavor more consistent, mix the remaining cheeses in a large bowl first, then spread them evenly across the top of the macaroni. Do not stir.
Bake the macaroni for 25 to 30 minutes, or until the top is golden and crusty. When the macaroni is done, pull it out of the oven using oven mitts or potholders.
Let the macaroni and cheese cool for 10 to 15 minutes before serving. Cover and store any leftovers. You can reheat them again in the microwave the next day.
Finished.

Ingredients

Easy Macaroni and Cheese

Unsalted butter, for the dish
2 teaspoons salt, for macaroni
4 cups (400 grams) elbow macaroni
5 tablespoons unsalted butter
5 tablespoons all-purpose flour
2½ cups (595 milliliters) milk
2 cups (200 grams) grated cheese
½ teaspoon salt
½ teaspoon pepper

Herbed Macaroni and Cheese

Unsalted butter, for the dish
2 teaspoons kosher salt
4 cups (400 grams) elbow macaroni
5 tablespoons unsalted butter, divided
4 cups (950 milliliters) milk
½ medium onion, stuck with 1 clove
4 cloves garlic
1 bay leaf
1 teaspoon fresh thyme (or ¾ teaspoon dried)
1 teaspoon dry mustard
2 tablespoons all-purpose flour
2 cups (200 grams) grated cheddar
1 cup (125 grams) cheddar cut into chunks
½ cup (50 grams) grated parmesan
Kosher salt and freshly ground black pepper, to taste

Tips

If you want a more wholesome macaroni bake, use whole grain pasta and organic dairy products.
The roux is an important part. It will help stabilize the sauce, and prevent it from curdling or separating while baking.
Don't want to bake it? Serve it straight from the bowl instead!
Elbow macaroni is the most popular. If you don't like it or can't find it, try it with mini shells, mini bowties, cavatappi, or other small pastas.
Add some mix-ins into your macaroni before baking it. Popular options include: cooked broccoli, carrots, peas, and diced ham.
The thinner your baking dish, the faster your macaroni and cheese will bake.
It will taste best if you shred your own cheese, but you can use pre-shredded cheese instead.
Save time by preparing the macaroni and cheese the day before, and then baking it the next day just before serving.