#Creamy homemade mac and cheese baked free
Feel free to swap out cheeses but be sure to use one easy melting cheese such as mozzarella or monterey jack. And like I said earlier I was wanting to make an over the top indulgent mac and cheese.ĬHEDDAR, MOZZARELLA, GRUYERE CHEESE: This is my favorite trio of cheeses when making this mac and cheese. I know you can successfully make a baked mac and cheese using lighter dairy but so many people have problems with grainy sauces and this can be a factor….lighter dairy can curdle easier.
Crumble over mac and cheese and garnish with parsley to taste, if using. Remove and drain on a paper towel-lined plate to remove any excess grease. HALF AND HALF: I told you this was going to be indulgent! I don’t recommend subbing out the half and half for anything else and I used it to ensure it would be a creamy and not a grainy sauce. While mac and cheese is cooling, place bacon on a sheet pan (in a 375 degree Fahrenheit oven) and bake 15 to 20 minutes or until crispy. SALT, PEPPER, GARLIC POWDER, ONION POWDER, MUSTARD: Used to flavor the pasta dish….and no it will not taste like mustard. While the pasta is cooking, in a medium stockpot melt 4 Tablespoons of butter over. 2 cups shredded Gruyere cheese divided (measured after shredding) 1/2 Tbsp. Also, cook your pasta 3 minutes just before al dente so it doesn’t turn to mush while baking.īUTTER AND FLOUR: Used to make a roux and thicken the pasta dish Ingredients 1 pound cavatappi shells cup unsalted butter cup all-purpose flour teaspoon salt teaspoon black pepper 1 cup milk, any kind (I used 2. If you do use something other than elbow pasta be gentle stirring them in as they can break apart easier. This creamy, baked mac and cheese is made from scratch with a delicious sauce and tender noodles, topped with breadcrumbs in this simple, homemade dinner recipe.