Baked Macaroni and Cheese

This fan favorite baked macaroni and cheese is a comfort dish loved by both adults and kids. If you’re looking fora great recipe, this baked pasta covered in smooth, and melted rich cheese is your next dish.

Macaroni and Cheese is one of my favorite foods. It’s a meal from childhood that follows many of us into adulthood. The pasta. The loads of cheese. Or just the fact that its the best comfort food for anytime of year.

I’m talking about the real kind of macaroni and cheese. The batch with the freshly shredded cheeses and that amazing crunch topping. There are thousands of versions today of how macaroni and cheese can be created. Whether it’s made with one cheese or seven, you can never go wrong on how to make it yours.

Traditionally, elbow pasta is used for macaroni and cheese but you can use any shape of pasta of your choice. I have use elbow, fusilli, and cavatappi. These pastas are great using for this baked macaroni and cheese/ Mostly because the curls of the pasta capture more sauce in one bite. If you don’t have those available, use whatever you have on hand. Growing up, my grandmother used spaghetti noodles and it always tasted so amazing.

When cooking the pasta, its best to cook the pasta a minute less of al dente. The pasta needs to be slightly cooked but still chewy so it will finish cooking in the oven. If the pasta is overcooked before being baked, it will have a harder time holding its shape and could result with mushy pasta.

I love using a combination of cheddar cheese mixed with gouda and provolone for this baked macaroni and cheese. The lighter flavors gives a nice, balanced tanginess. You could also use gruyere, cottage cheese, red cheddar, white cheddar or any cheeses of your choice. And it’s great to save a large handful for the very end to sprinkle on top before baking. I always save cheese to sprinkle on top to give the dish a beautiful, crisp layer. It’s a really nice way to finish the dish off with the crunchy topping.

I also recommend covering the dish with foil for most of the baking. It helps keeps the cheeses creamy before being uncovered to get that nice bubbly, cheesy crust on top.

Baked Macaroni and Cheese

thedishnextdoor

Print Recipe

1 hour hr

Total Time 1 hour hr

Course Side Dish

Ingredients

  

• 1 8 oz. cup Gouda cheese, shredded or cubed
• 1 8 oz. cup provolone cheese, shredded or cubed
• 1 cup Monterey, shredded
• 2 cups mild cheddar, shredded
• 2 cups sharp cheddar, shredded
• 1 lb. macaroni
• 1 stick butter
• 1 pint half and half
• 2 eggs, lightly beaten
• 2 Tbl. Butter, melted
• ½ cup breadcrumbs
• 1 Tbl. Thyme
• 1 Tbl. Paprika
• Salt + Pepper to taste

Instructions

 

• Preheat oven to 350.
• Coat a deep baking dish with 1 tablespoon of the butter.
• In a large bowl, mix all of the cheese together and set aside.
• Bring a large pot of water to a boil on medium-high heat. Add in the macaroni and cook until al dente, about 7 minutes. Drain and return the macaroni to the pot over low heat.
• Mix in the remaining 7 tablespoons of butter with the pasta until melted.
• Add in ¾ of the cheese mixture along with the half and half into the pot until completely melted and well combined, about 3-5 minutes. Season with salt and pepper.
• Pour in the egg mixture and stir to combine.
• Pour the macaroni mixture into the coated pan.
• Sprinkle the cheese crumb topping over the macaroni.
• Mix together the bread crumbs, thyme, and cayenne pepper. Sprinkle on top of the cheese.
• Cover dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 15 minutes or until golden brown. Serve immediately.

Keyword cheese, pasta