Posts Tagged with baked mac and cheese

The CHEESIEST Macaroni and Cheese Ever

Holiday, Pasta, Recipes
Posted on 12 Comments on The CHEESIEST Macaroni and Cheese Ever

I think I’ve gone overboard. In the best way though! This by far the cheesiest Mac and Cheese I’ve ever had! I mean, doesn’t your teeth ache just looking at all of the cheese in the photo?? I managed to retain that creamy texture too. If you can’t already tell, I’m damn proud of this ooey gooey goodness!

I love boiling the elbow macaroni in chicken broth. It adds a ton of flavor. It almost taste like the mac and cheese contains meat. It helps reduce the amount of seasoning you have to add later on.

I never ever rinse pasta. I always stir in a small amount of butter. This stops the cooking process. Yes, sometimes food will continue to “cook” even after being removed from heat.

I use a total of 5 different cheeses in this recipe. Feel free to use your favorites. I add in half of the cheese while the mac and cheese is cooking over the burner. Then, I sprinkle on the rest over the top in the casserole dish.

Look at that crisp cheese pull! The topping is not too crunchy, it’s just right! The perfect coverage for that creamy, cheesy stuff underneath. If you like a brown, almost burnt, looking topping, just leave it in the oven until it reaches the desired look.

I have to warn you. One spoon of this is at least 3,000 calories. So, I recommend eating it at the gym.

Happy Cooking,

B. Coop

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The CHEESIEST Macaroni and Cheese EVER

The absolute cheesiest mac and cheese recipe ever! 5 cheeses make up this dish of comfort.
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 8 people

Ingredients

  • 1 or 1 1/2 pounds elbow macaroni
  • 4 qt chicken broth
  • 2 TBS butter
  • 12 oz can evaporated milk
  • 1 cup half and half
  • 1 tsp onion powder
  • 2 tsp salt
  • 2 tsp white pepper
  • 1 cup shredded American cheese
  • 1/2 cup shredded Colby Jack cheese
  • 1 cup shredded Mozzarella cheese
  • 1 cup shredded Muenster cheese
  • 1/2 cup shredded Cheddar cheese

Instructions

  1. Preheat oven to 375 F
  2. Pour broth in a large pot
  3. Bring to a boil
  4. Stir in the elbow macaroni and cook according to package instructions until al dente.
  5. Drain macaroni. Do NOT rinse.
  6. Pour macaroni back into the pot; heat off
  7. Stir in the butter until it melts
  8. Pour in the evaporated milk and half and half.
  9. Turn heat back on medium.
  10. Bring mixture to a simmer
  11. Add in the salt, onion powder, and white pepper.
  12. Stir in all of the American cheese and half of the rest of the cheeses EXCEPT the cheddar cheese.
  13. Once cheese melts, turn off the heat.
  14. Butter a 9×13* baking dish.
  15. Pour the macaroni into the dish in a single layer.
  16. Add the remaining cheese on top including the cheddar cheese.
  17. Bake for 30-35 or until the cheese is as brown on top as you’d like.
  18. Allow it to rest for 10 minutes.
  19. Enjoy!

Recipe Notes

*If you’d like to layer this dish as seen in the video tutorial, use a 9×9 dish.

Baked Mac and Cheese

Pasta
Posted on

The Great Mac & Cheese debate has worked my dang nerves! “I like it dry!” “Creamy!” “American cheese has to be in it!” “No processed cheese!!” If y’all don’t sit down somewhere! Goodness! It’s MACARONI AND CHEESE! I understand that everyone has their individual tastes. But, you’ll never know what you like if you only try it one way. I make this stuff all kinds of different ways, using all kinds of different cheeses! However, I tried my BEST to come up with a Baked Mac and Cheese recipe that would meet in the middle. And, I really believe this recipe will please even the pickiest of eaters. I PRAY!

As stated above, everyone has their own preference of cheeses to use. And you are free to use whatever floats your cheesy boat. That line was cheesy, Coop. Whatever. My only pet peeve with cheese is using that pre-packaged cheese! No shade, but SHADE! Go to the deli, buy a small block of cheese, and shred that bad boy yourself. I know it’s time consuming. But, it makes a huge difference in the flavor and quality of your mac and cheese!

Now, let’s talk baking time. If you prefer a drier, browner mac and cheese, then jack the heat up to 400 degrees F. Or you can just leave it in the oven for a longer time than I did. My recipe will yield a pan of mac and cheese that’s stiff and slightly browned on the top with a creamy, bubbly center. So, just adjust it to your preference, babe!

That’s enough chit chat. The reason you’re really here is below.

Happy Cooking!

B. Coop

Baked Mac and Cheese
Serves 10
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Prep Time
20 min
Cook Time
25 min
Total Time
55 min
Prep Time
20 min
Cook Time
25 min
Total Time
55 min
Ingredients
  1. 1 lb elbow macaroni
  2. 3 T butter
  3. 2 tsp onion powder
  4. 2 T flour
  5. 2 1/2 cup half and half
  6. 1 cup evaporated milk (not condensed milk, baby! EVAPORATED!)
  7. 4 oz cream cheese (softened)
  8. 1 cup Muenster cheese (shredded)
  9. 1 cup Sharp Cheddar (shredded)
  10. 1 cup Mozzarella (shredded)
  11. 1 T Accent seasoning (This is optional, cause I don't wanna hear nothing about MSG's!)
  12. salt and white pepper to taste
Instructions
  1. Preheat oven to 350 degrees F
  2. Bring a pot of water to a boil.
  3. Add salt and 1 tsp of onion powder into the water.
  4. Stir in the macaroni and cook until al dente. Refer to package instructions for cook time.
  5. Drain (Do NOT rinse with water! I'm not playing!)
  6. Stir in 1 T of butter
  7. In a sauce pan, melt the remaining butter.
  8. Whisk the flour into the butter for 1 minute.
  9. Slowly pour in the half and half while whisking.
  10. Add in cream cheese and stir until it dissolves
  11. Season to taste with salt, white pepper, 1 T Accent seasoning, and 1 tsp of onion powder.
  12. Add in 1/2 cup of each of the shredded cheeses.
  13. Once cheese begins to melt, turn off the heat.
  14. Pour in the macaroni and stir to combine.
  15. Now, pour in the evaporated milk (if you use sweetened condensed milk, I swear we gone fight!)
  16. Taste and adjust seasoning as needed.
  17. Pour the mixture into a buttered casserole dish.
  18. Top with the remaining shredded cheeses evenly.
  19. Bake, uncovered, for 25 mins or until as brown as desired.
  20. Allow it to rest of 10 mins (or you'll burn the entire hell out of the roof of your mouth!)
  21. Enjoy!
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