Baked Creamy Mac & Cheese

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Baked Creamy Mac & Cheese

Course Side Dish
Cuisine American
Author Catherine’s Plates

Equipment

  • large deep skillet
  • large pot

Ingredients

  • 16 oz uncooked large elbow pasta
  • 1/2 TBS salt
  • 4 TBS butter
  • 3 TBS flour
  • 1 can evaporated milk
  • 1 1/2 cups heavy whipping cream
  • 1 tsp dijon mustard (opt)
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp black pepper
  • 1/4 tsp salt to taste
  • 1/2 tsp smoked paprika
  • 32 oz shredded cheese (DIVIDED) (I used 8 oz sharp cheddar, 8 oz medium cheddar, & 16 oz monterey jack)

Instructions

  • Preheat oven to 325 degrees. Spray a 9 x 13 baking dish with non-stick cooking spray.
  • In a large pot of salted boiling water add pasta and cook until al dente per directions on back of package. Drain pasta.
  • In a large deep skillet melt butter. Whisk in flour for 1 minute until lightly brown.
  • Whisk in evaporated milk, heavy whipping cream, mustard and all seasonings. Taste to adjust any seasonings.
  • Slowly whisk in 2/3 of the shredded cheese. Stir in cooked drained pasta. Place 1/2 of the mac & cheese mixture in bottom of prepared baking dish evenly.
  • Sprinkle 1/2 of remaining cheese over mixture. Place rest of mac & cheese mixture on top of shredded cheese. Sprinkle remaining cheese on top.
  • Sprinkle top of mac & cheese casserole with paprika. Bake in preheated oven for 25 minutes until cheese has melted.


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