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    Johanneck Family Recipes

    Creamy Homemade Baked Mac and Cheese

    Casseroles
    ​

    8 servings

    hidangan

    20 minutes

    masa aktif

    35 minutes

    jumlah masa
    Mula Memasak

    Bahan-bahan

    1 lb dried elbow pasta

    1/2 cup unsalted butter

    1/2 cup all purpose flour

    1 1/2 cups whole milk

    2 1/2 cups half and half

    4 cups shredded medium cheddar cheese (divided, measured after shredding)

    2 cups shredded Gruyere cheese (divided, measured after shredding)

    1/2 Tbsp salt

    1/2 tsp black pepper

    1/4 tsp paprika

    Arahan

    Preheat oven to 325 degrees F and grease a 9x13 baking dish. Set aside.

    Bring a large pot of salted water to a boil. When boiling, add dried pasta and cook 1 minute less than the package directs for al dente. Drain and drizzle with a little bit of olive oil to keep from sticking.

    While water is coming up to a boil, shred cheeses and toss together to mix, then divide into three piles. Approximately 3 cups for the sauce, 1 1/2 cups for the inner layer, and 1 1/2 cups for the topping.

    Melt butter in a large saucepan over MED heat. Sprinkle in flour and whisk to combine. Mixture will look like very wet sand. Cook for approximately 1 minute, whisking often. Slowly pour in about 2 cups or so of the half and half, while whisking constantly, until smooth. Slowly pour in the remaining half and half plus the whole milk, while whisking constantly, until combined and smooth.

    Continue to heat over MED heat, whisking very often, until thickened to a very thick consistency. It should almost be the consistency of a semi thinned out condensed soup.

    Remove from the heat and stir in spices and 1 1/2 cups of the cheeses, stirring to melt and combine. Stir in another 1 1/2 cups of cheese, and stir until completely melted and smooth.

    In a large mixing bowl, combine drained pasta with cheese sauce, stirring to combine fully. Pour half of the pasta mixture into the prepared baking dish. Top with 1 1/2 cups of shredded cheeses, then top that with the remaining pasta mixture.

    Sprinkle the top with the last 1 1/2 cups of cheese and bake for 15 minutes, until cheesy is bubbly and lightly golden brown.

    Pemakanan

    Saiz Hidangan

    -

    Kalori

    665 kcal

    Jumlah Lemak

    41 g

    Lemak Tepu

    25 g

    Lemak Tidak Tepu

    -

    Lemak Trans

    -

    Kolesterol

    126 mg

    Natrium

    700 mg

    Jumlah Karbohidrat

    43 g

    Serat Pemakanan

    1 g

    Jumlah Gula

    3 g

    Protein

    28 g

    8 servings

    hidangan

    20 minutes

    masa aktif

    35 minutes

    jumlah masa
    Mula Memasak

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    Bahan-bahan

    1 lb dried elbow pasta

    1/2 cup unsalted butter

    1/2 cup all purpose flour

    1 1/2 cups whole milk

    2 1/2 cups half and half

    4 cups shredded medium cheddar cheese (divided, measured after shredding)

    2 cups shredded Gruyere cheese (divided, measured after shredding)

    1/2 Tbsp salt

    1/2 tsp black pepper

    1/4 tsp paprika

    Arahan

    1

    Preheat oven to 325 degrees F and grease a 9x13 baking dish. Set aside.

    2

    Bring a large pot of salted water to a boil. When boiling, add dried pasta and cook 1 minute less than the package directs for al dente. Drain and drizzle with a little bit of olive oil to keep from sticking.

    3

    While water is coming up to a boil, shred cheeses and toss together to mix, then divide into three piles. Approximately 3 cups for the sauce, 1 1/2 cups for the inner layer, and 1 1/2 cups for the topping.

    4

    Melt butter in a large saucepan over MED heat. Sprinkle in flour and whisk to combine. Mixture will look like very wet sand. Cook for approximately 1 minute, whisking often. Slowly pour in about 2 cups or so of the half and half, while whisking constantly, until smooth. Slowly pour in the remaining half and half plus the whole milk, while whisking constantly, until combined and smooth.

    5

    Continue to heat over MED heat, whisking very often, until thickened to a very thick consistency. It should almost be the consistency of a semi thinned out condensed soup.

    6

    Remove from the heat and stir in spices and 1 1/2 cups of the cheeses, stirring to melt and combine. Stir in another 1 1/2 cups of cheese, and stir until completely melted and smooth.

    7

    In a large mixing bowl, combine drained pasta with cheese sauce, stirring to combine fully. Pour half of the pasta mixture into the prepared baking dish. Top with 1 1/2 cups of shredded cheeses, then top that with the remaining pasta mixture.

    8

    Sprinkle the top with the last 1 1/2 cups of cheese and bake for 15 minutes, until cheesy is bubbly and lightly golden brown.