Baked Mac and Cheese (Print)
Decadent comfort food with creamy macaroni in a rich blend of sharp cheddar and provolone, baked to golden perfection.
# Ingredients:
→ Pasta
01 -
250g (2½ cups) uncooked elbow macaroni
→ Sauce Base
02 -
4 tablespoons unsalted butter
03 -
4 tablespoons all-purpose flour
04 -
½ teaspoon salt
05 -
¼ teaspoon black pepper
06 -
3 cups lukewarm milk
→ Cheese Blend
07 -
2 cups shredded provolone cheese
08 -
4 cups shredded sharp cheddar cheese
→ Seasonings
09 -
1 tablespoon Worcestershire sauce
10 -
½ teaspoon smoked paprika
# Directions:
01 -
Preheat your oven to 175°C (350°F).
02 -
Boil the macaroni according to package instructions until al dente. Drain thoroughly and set aside.
03 -
In a 30cm (12-inch) oven-proof skillet or Dutch oven, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until lightly browned to remove the raw flour taste. Season with salt and pepper.
04 -
Gradually add milk to the roux, whisking continuously to prevent lumps. Continue whisking until the mixture is completely smooth.
05 -
Add provolone cheese and half of the cheddar cheese to the sauce, whisking until fully melted and incorporated. Stir in Worcestershire sauce and adjust seasoning if needed.
06 -
Cook over medium-high heat for approximately 5 minutes until the sauce thickens and begins to bubble. Remove from heat.
07 -
Add the cooked macaroni to the cheese sauce, stirring until evenly coated. Top with remaining cheddar cheese and sprinkle with smoked paprika.
08 -
Transfer the skillet to the preheated oven and bake for 15 minutes until the top develops a golden-brown crust and the edges are bubbling.
09 -
Remove from oven and allow to rest for 5 minutes before serving warm.
# Notes:
01 -
For make-ahead preparation, assemble the dish up to the point of baking, cool completely, cover and refrigerate overnight. Add 5-10 minutes to baking time when cooking from refrigerated.
02 -
For added texture, consider incorporating crushed crackers or potato chips as a crunchy topping before baking.
03 -
Avoid overbaking to prevent dryness. The dish is ready when golden on top and bubbling around the edges.
04 -
To freeze, prepare without baking, cool completely, wrap tightly and freeze for up to 3 months. Bake from frozen at 190°C (375°F) for approximately 50-60 minutes until bubbling and golden.