Baked Macaroni and Cheese: My Daily Recipe

Baked Macaroni and Cheese

If you’re looking for the ultimate comfort food you’ve got to make a big old batch of my baked macaroni and cheese recipe creamy delicious amazing and did i mention the fried bread crumbs on top, they are everything you’re leaning in the kitchen today.

I will be teaching you how to make delicious homemade dishes to share with your family and friends.

This baked macaroni and cheese will be ready before you know it so let’s get started first off, let’s grate the cheese, i’m using sharp cheddar and gruyere.

If you want to use your favorite cheese go ahead i personally like using a nice creamy gouda in here, red cheddar it’s delicious if you can find it .

Our prep work is all done now it’s time to make some pasta you can’t make pasta without water so fill a large pot up, might be a minute, put that water over heat and let’s add a big old spoonful of salt.
I’m making classic elbows but shells are a really nice choice as well bring to a boil over high heat, add your pasta, give it a stir and cook to instructions .

Once that’s done it’s time to make that delicious delicious macaroni and cheese sauce.

To do that we’re gonna have three cups of whole milk into a pot, this is gonna go over medium heat and you’re gonna scald the milk almost to a boil because when you use cold milk that does not make the best sauce.

Grab a really big pan or even a pot, this is where the magic happens.

Then let’s go, it’s time to melt one half of a cup or 113 grams of butter in a big pan, let’s get this nice and melty.
If you want to be a little adventurous you could totally brown the butter in the pan that’ll add a little bit more depth of flavor, but it’s totally up to you .
If you ever see this you know it’s the beginning of an amazing recipe.
This recipe is going to come together really quickly, so you might as well set that up into 375 because it’ll be baking before you know it

Okay butter’s melted let’s, add in a third of a cup of all-purpose flour, sprinkle it in, we can reduce the heat it’s like medium low and we’re gonna cook the flour for two to three minutes this is the roux or the base of our white sauce that we’re gonna make and fill with cheese just like you have a choice of making the butter into browned butter by cooking it down you could take this white sauce and keep cooking it.

So cook the roux down until it’s a golden color and that’ll also like toast the flour, cook the butter and give you more depth of flavor.

Once again it’s up to you any way though it’s okay, this is a gorgeous golden color, it has a wonderful nutty flavor.

It’s time to add in the milk so drizzle it in slowly while you whisk and blow away that steam, it’s really hot blow it away all righty gently whisk, this so you don’t make a mess and we’re gonna cook it for two to three minutes until the sauce starts thickening up.

My white sauce has thickened up it’ll continue to thicken up a little bit.
So don’t go crazy let’s take it off heat now and it’s time to add a bunch of delicious things to it .

let’s add three quarters of a teaspoon of freshly ground pepper,
three quarters of a teaspoon of salt, there you go about a quarter of a teaspoon of paprika ,

i’m using regular paprika today but you could definitely use smoked paprika if you want, that smokier flavor all right last bit is gonna be about half a teaspoon of freshly grated nutmeg nutmeg pairs, really well with any white sauce and it’s a classic in baked macaroni and cheese even if you didn’t know it was there .

Whoa, not the whole nut I’ve totally dropped nutmeg nuts into it. So many things you can just rinse them off it’ll be fine and now it’s time for our cheese glorious cheese, add them in any order you want don’t spill any on the floor. Add all that gray or two.

okay, keep stirring that in, and last but not least.
We’re adding in one cup of heavy cream mix, that in there. There you go, we cooked our pasta until it was al dente and had a little bit of toothiness left in it.

You don’t want to fully cook it, so it’s super soft one because you’re gonna bake it and two, because it needs to continue absorbing those delicious juices from the sauce gently toss that pasta in your gooey cheesy sauce, did i mention this is the ultimate comfort food?

This is now ready to pop into our baking dish, all that pasta in there smooth it out asmr, i have half a cup of panko bread crumbs and if you’re in a hurry you could just sprinkle them on top but have you ever had fried breadcrumbs?

They are amazing, melt a little bit of butter about a tablespoon, once your butter’s melted, add in those panko crumbs and we’re just gonna fry them up in the butter until they get a little bit of a golden color.

It happens really quickly so don’t walk away from them all right look at those golden fried bread crumbs, it’s an extra step, that’s definitely worth it.

To finish this off let’s sprinkle about another half cup or full cup depending on how you feel.
Shredded cheese a little bit of parmesan too and into the bread crumbs, i’m adding uh maybe like a quarter cup of shredded parmesan cheese, there you go.

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Now we’re going to top it all just like that don’t let any of these bread crumbs go to waste, if they’re sticking at the bottom it’s because of the butter, look at that golden and ready to go into the oven.

Okay, so i can’t lie to you i totally just doubled the recipe because i was like wait, i want more bread crumbs you can always do like a full cup of bread crumbs with two or three tablespoons of butter.
Look at this …..okay ……that’s the business.

Our amazing baked macaroni and cheese is ready to go into the oven, 375 about 35 minutes it’ll be golden bubbling and just plain delicious fresh out of the oven.

My macaroni and cheese was sizzling up a storm, it sounded like a symphony of delight but it’s cool enough to eat.

So we’re going to take a bite but before i do if you like this recipe baked macaroni and cheese, check out my daily moments recipes but now it’s time for a bite. it’s just perfect, i hope you get a chance to make this recipe.

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