Baked Macaroni and Cheese with a Bubbly Golden-Brown Crust
By Victor Lang
Prep
15 min
Cook
35 min
Total
50 min
Servings
8
Level
Medium
Buy block cheddar and Monterey Jack cheeses to make this baked macaroni and cheese recipe. Adding sharp cheddar cheese gives the sauce a lighter orange color and more flavor. The Monterey Jack cheese browns, including very dark brown edges, in the baked dish (I like the dark brown edges).
I fry butter and flour until they smell nutty and feel sandy and add dairy products gradually with constant stirring. I let dairy products sit at room temperature for 15 minutes before using them in a sauce to avoid clumping when combining them with the roux. Lower the heat to low before adding cheese to the sauce and stir until the cheese forms ribbons.
Elbow macaroni should be slightly undercooked when using it in a casserole. I don't rinse cooked macaroni to remove excess starch. For an elbow macaroni casserole, I place the casserole mixture in a 9- by 13-inch white ceramic pan and level the top of the casserole before adding the final layer of cheese. I let the casserole rest in the pan for 10 minutes after it's baked. This helps the sauce in the casserole cling to the macaroni.
Smoked paprika is included in the recipe. Fresh parsley is garnished on the finished dish. Smoked paprika adds a subtle smoky taste to the cheese in the recipe. Small dots of green parsley are used as a garnish. I use a little parsley to add color contrast to the dish when placed on a white plate, brown dots and other food colors contrast with the green parsley dots.
Reasons to make this
- Pieces of sharp cheddar cheese are good for sauces because they lack the powdered coating often found on shredded cheese sold in stores.
- One pound of elbow noodles works well for baked macaroni and cheese due to the holes in the elbows to contain the cheese sauce and the noodle shape,
- which helps prevent them from falling apart in the oven.
- Ground mustard does not burn during cooking and brings out the sharper side of cheddar cheese.
- Whole milk adds body to the sauce. Butter and flour are used to coat the shells.
- Unsalted butter adds flavor from butter and milk to the roux before the flour is added.
- The amount of cheese mixed into both layers keeps the cheese on top from revealing the sauce mixed into the bottom layer.
Ingredients
- •1 lb elbow macaroni (450g)
- •4 cups sharp cheddar cheese (450g, freshly grated and divided)
- •2 cups Monterey Jack cheese (225g, freshly grated and divided)
- •12 oz evaporated milk (355ml)
- •2 cups whole milk (480ml)
- •½ cup unsalted butter (115g)
- •½ cup all-purpose flour (65g)
- •1 tsp smoked paprika (2g, for dusting the top)
- •2 tbsp fresh parsley (8g, finely chopped)
- •1 tsp ground mustard (2g)
- •kosher salt (to taste)
- •black pepper (to taste)
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook it for exactly 2 minutes less than the package directions for al dente.
- 2
Drain the macaroni and set it aside without rinsing it.
- 3
Melt the butter in a large saucepan over medium heat.
- 4
Whisk in the flour and cook for 2-3 minutes, whisking constantly, until the roux smells nutty and looks like wet sand.
- 5
Slowly stream in the whole milk and evaporated milk while whisking vigorously.
- 6
When the sauce coats the back of a spoon, reduce the heat to low. Stir in the ground mustard, salt, pepper, 3 cups (340g) of sharp cheddar, and 1 cup (115g) of Monterey Jack until melted and smooth.
- 7
Combine the cooked macaroni and cheese sauce in a 9×13 inch (23x33cm) white ceramic baking dish, stirring until the shells are covered.
- 8
Smooth the top, then sprinkle over the remaining sharp cheddar and Monterey Jack. Dust the surface with smoked paprika.
- 9
Bake at 375°F (190°C) for 25-30 minutes, until the cheese is bubbly and the edges show deep golden-brown charring.
- 10
Let the dish rest for 10 minutes, then garnish with the parsley.
FAQ
Nutrition (per serving)
Calories
645
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