Keep in an airtight container in the fridge for up to 4 days. Serve hot so the cheese is nice and creamy. Let the baked macaroni and cheese cool for about 10 minutes or until just cool enough to serve. Bake until the dish bubbles around the edges, about 15 minutes.Īdapted from "Georgia Cooking in an Oklahoma Kitchen" by Trisha Yearwood © Clarkson Potter 2008. Do not over-bake or the macaroni pasta will become mushy and the cheese mixture will become dry. Transfer the macaroni and cheese to the prepared baking dish and top with the buttered breadcrumbs. Add the drained macaroni to the cheese sauce and mix thoroughly.įor the topping: In a small bowl, stir the breadcrumbs with the butter until the crumbs are moistened. Continue to cook, stirring constantly, until the sauce thickens. Slowly whisk in 1 cup of the milk and then whisk in the remaining 1 cup milk. Using a wire whisk, stir in the flour and salt, stirring and cooking over medium heat until the roux bubbles and the flour turns pale brown, about 3 minutes. Drain well.įor the cheese sauce: Meanwhile, melt the butter in a 1-quart saucepan. Bring the water back to a boil and cook the macaroni until tender, about 12 minutes. Butter a 2-quart casserole dish.īring 4 quarts of water to a boil in a large saucepan. Thaw in the refrigerator for 1 day before reheating.For the macaroni: Preheat the oven to 350 degrees F. This will freeze well covered for up to 3 months.
RECIPE FOR HOMEMADE MAC AND CHEESE BAKE HOW TO
How to Store: Cover and keep in the refrigerator for up to 5 days. Likewise, you can heat on a microwave-safe dish until hot. How to Reheat: Place your desired amount of macaroni and cheese in a casserole dish and cover with foil and bake at 350° for 10-12 minutes or until hot. Keep it in the refrigerator for up to 2 days until you are ready to bake and serve it. You may need to add a little bit of milk to the sauce to help thin it out while reheating it. In addition, you can make the recipe without baking, cool the sauce and noodles separately, and then reheat the sauce first before mixing with the noodles before baking it. Make-Ahead: You can make this recipe up to 2 days ahead of time and will need to be reheated before serving.
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Mix the cooked macaroni noodles with the cheese sauce and eggs until completely combined. Pour in the shredded cheeses to the thick milk sauce and whisk until smooth.īoil the macaroni noodles in a large pot of boiling salted water until slightly crunchy or al dente. Sauté some onions and garlic in a little bit of butter until lightly browned.Īdd in milk to make a bechamel sauce and bring to a boil to thicken. Start by grating all of the cheeses and setting them to the side. Watch the video and follow along! How to Make Itįollow these easy instructions for how to make this recipe. It’s easy to make this homemade macaroni and cheese bake recipe, but it does help to have a helpful step-by-step video tutorial. I’m a huge fan of a combination of cheddars and American cheese, I believe it provides the cheesiest macaroni. What cheese to use in this recipe is a little bit subjective based upon what you like. There are many takes on macaroni and cheese and the ingredients that are used in it and here are the staples:
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Is there anything more classic and comforting than homemade macaroni and cheese? While Kraft may have packaged it up and put it in a box, it’s roots stem to back to Southern Italy as early as the 13 th century.
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Whether it’s tomato soup and grilled cheese or chicken noodle soup, we are big-time fans of classic comfort food. We are huge comfort food eaters in this family. Learn how to make the most delicious homemade macaroni and cheese recipe that is loaded up with 3 different kinds of cheese.