Delicious and Tasteful Baked Macaroni and Cheese Recipe
This Baked Macaroni and Cheese comes together quick and simple. Generous amounts of homemade cheese sauce are cooked over the noodles until it becomes a thick, bubbling, golden brown perfection. This rich recipe is ideal for a weekday dinner when it is served with a large side of vegetables.
Hello there! One of the two women that make up The Modern Proper is myself, Hanna. I realize that making nutritious dinners for your family is a top priority these days and that mac and cheese doesn’t seem very appetizing, but worry not! This meal is always served with a generous side of vegetables. Because there are plenty of carb-laden, cheese-filled foods to go along with the veggies, my kids virtually ever grumble about the amount of greens on their plate when they leave the table happy.
Ingredients List
- Grated Cheddar Cheese
- Grated Parmesan Cheese
- Butter
- Flour
- Whole Milk
- Salt
- Garlic Powder
- Mustard Powder
- Nutmeg
- Pepper
- Elbow Macaroni
- Flat Leaf Parsley
Steps of Recipe
- Position oven rack to the middle. Heat oven.
- Melt butter in large pot. Add flour; whisk for 3 minutes until batter thickens.
- Add milk gradually, a bit at a time, whisking. The sauce will be thicker the more slowly you add the milk.
- Include to the sauce one pound of cheddar and half a cup of parmesan cheese. Reserve cheddar and parmesan for using as toppings.
- Combine nutmeg, salt, pepper, mustard powder, and garlic powder into the sauce.
- If needed, mix the cooked macaroni noodles and sauce before transferring, tossing, to a baking dish sprayed with cooking spray. When the oven is brown and bubbling, sprinkle with the remaining cheese.
- If desired, top with flat-leafed parsley.
Baked Macaroni and Cheese
Ingredients
- 1 pound + 1 1/2 cups grated cheddar cheese divided
- 1 cup grated parmesan cheese divided
- 1 stick butter
- 6 tbsp flour
- 5 cups whole milk
- 2 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon mustard powder optional
- ½ teaspoon nutmeg optional
- pepper to taste
- 1 pound elbow macaroni cooked
- flat leaf parsley chopped, optional
Instructions
- Position oven rack to the middle. Heat oven.
- Melt butter in large pot. Add flour; whisk for 3 minutes until batter thickens.
- Add milk gradually, a bit at a time, whisking. The sauce will be thicker the more slowly you add the milk.
- Include to the sauce one pound of cheddar and half a cup of parmesan cheese. Reserve cheddar and parmesan for using as toppings.
- Combine nutmeg, salt, pepper, mustard powder, and garlic powder into the sauce.
- If needed, mix the cooked macaroni noodles and sauce before transferring, tossing, to a baking dish sprayed with cooking spray. When the oven is brown and bubbling, sprinkle with the remaining cheese.
- If desired, top with flat-leafed parsley.
