Macaroni and cheese, an all-time favorite comfort food, gets an irresistible upgrade in this creamy baked mac and cheese recipe. With a rich blend of cheeses, a hint of spices, and a velvety roux, this dish promises to be a hit at any gathering. Follow these detailed instructions to create a creamy, cheesy delight that will have everyone asking for seconds.
Ingredients
To create this delectable creamy baked mac and cheese, you will need the following ingredients:
- 2 cubes of chicken-flavored bouillon
- 1 16oz box of elbow macaroni
- 1 stick of salted butter
- 3 tablespoons of all-purpose flour
- Whole milk
- 8 oz Velveeta cheese
- 1 block of Colby Jack cheese (shredded)
- 1 block of medium cheddar cheese (shredded)
- 8 oz bag of four-cheese Mexican blend
- Sour cream
- Salt
- Black pepper
- Cayenne pepper
- Paprika
- Garlic powder
- Onion powder
- Non-stick spray
Step 1: Set the Oven
Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the mac and cheese.
Cooking the Pasta
- Boil Water: Add 12 cups of water to a large pot and place it on the stove over high heat (setting 8/7). Add the two cubes of chicken-flavored bouillon to the water. This addition infuses the pasta with a savory depth of flavor.
- Cook Pasta: Once the water reaches a rolling boil, add the 16oz box of elbow macaroni. Stir the pasta continuously as you add it to prevent sticking. Cook the pasta according to the instructions on the box, ensuring it reaches al dente texture.
- Drain and Butter Pasta: After cooking, drain the pasta but do not rinse it. Transfer the pasta to a separate bowl and add 2 tablespoons of salted butter. Stir to coat the pasta, preventing it from sticking together. Set the pasta aside.
Making the Roux
- Melt Butter: Place a medium-sized pot on the stove over medium-high heat (setting 6/7). Add 4 tablespoons of salted butter and let it melt completely.
- Add Flour: Once the butter is melted, add 3 tablespoons of all-purpose flour. Stir constantly, cooking the flour for about 4 minutes to create a smooth, bubbly roux.
- Add Milk: Gradually add 2 cups of whole milk to the roux, stirring constantly. Bring the mixture to a simmer, allowing it to thicken slightly.
Cheese Sauce
- Add Cheeses: Cut the Velveeta cheese into small pieces and add it to the simmering milk mixture. Add a handful each of the shredded Colby Jack and medium cheddar cheeses. Then, add the entire 8 oz bag of the four-cheese Mexican blend. Stir until all the cheeses have melted into the sauce, creating a rich and creamy consistency.
- Seasoning: Add 1 teaspoon of salt, 1/4 teaspoon of black pepper, 1 teaspoon of cayenne pepper, 1 teaspoon of paprika, 2 teaspoons of garlic powder, and 2 teaspoons of onion powder. Stir well to incorporate the spices evenly into the cheese sauce.
- Combine with Pasta: Pour the cheese sauce over the cooked pasta in the bowl. Mix thoroughly to ensure all the pasta is well-coated with the creamy sauce.
- Add Sour Cream and Milk: Add 2 tablespoons of sour cream to the pasta mixture and stir until well blended. Gradually add 1/2 cup of whole milk, stirring continuously to maintain the creamy texture. Finally, add 1 tablespoon of complete seasoning and mix well.
Baking the Mac and Cheese
- Prepare Baking Tray: Spray a small aluminum tray with non-stick spray to prevent sticking.
- Transfer to Tray: Pour the mac and cheese mixture into the prepared aluminum tray, spreading it evenly.
- Initial Bake: Cover the tray with aluminum foil and place it in the preheated oven. Bake for 20 minutes.
- Stir and Top with Cheese: After 20 minutes, remove the tray from the oven and stir the mac and cheese well. Sprinkle the top with the remaining shredded Colby Jack and medium cheddar cheeses. For added flavor and a pop of color, sprinkle some cayenne pepper and paprika over the top.
- Final Bake: Place the tray back in the oven, uncovered, on the top rack. Bake for an additional 20-30 minutes, or until the top is golden brown and bubbly.
- Remove and Serve: Once the cheese topping has reached a beautiful golden-brown color, remove the tray from the oven. Let it cool for a few minutes before serving.
Enjoy
Your creamy baked mac and cheese is now ready to be enjoyed! This dish is perfect as a main course or a side dish, pairing wonderfully with a variety of meals. The combination of rich, gooey cheese and perfectly seasoned pasta makes it an irresistible treat.
Tips for the Perfect Mac and Cheese
- Quality Cheese: For the best results, use high-quality cheeses. Shredding your own cheese ensures a smoother melt compared to pre-shredded cheese, which often contains anti-caking agents.
- Spice Adjustments: Adjust the spices to suit your taste. If you prefer a milder dish, reduce the amount of cayenne pepper. For an extra kick, add more paprika or a pinch of red pepper flakes.
- Consistency: If you find the cheese sauce too thick, add a bit more milk to reach your desired consistency. Conversely, if it’s too thin, let it simmer a bit longer to thicken.
- Pasta Variations: While elbow macaroni is traditional, feel free to experiment with other pasta shapes like cavatappi, rotini, or penne.
- Add-Ins: Customize your mac and cheese by adding cooked bacon, caramelized onions, or sautéed vegetables before baking for an extra layer of flavor.
This creamy baked mac and cheese recipe is sure to become a family favorite, delivering comfort and joy in every cheesy bite. Enjoy this classic dish with your loved ones and savor the rich, homemade flavors.
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CREAMY BAKED MAC & CHEESE
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Creamy Baked Mac & Cheese is a classic comfort dish that combines tender pasta with a rich, velvety cheese sauce, topped with a golden, crispy breadcrumb crust. This homemade version is perfect for family gatherings, potlucks, or as a comforting weeknight dinner
Ingredients
2 cubes of chicken flavored bouillon
1 16oz of elbow Mac and cheese
1 stick of salt butter
3 tablespoon of all purpose flour
Whole milk
8 oz velvet cheese
1 block of Colby jack cheese ( shred cheese yourself)
1 block of medium cheddar cheese (shred cheese yourself)
8oz bag 4 cheese Mexican
sour cream
Salt
Black pepper
Cayenne pepper
Paprika pepper
Garlic powder
Onion powder
Instructions
Step 1
Set oven on 350°
COOKING PASTA
Add 12 cups of water to a pot then add
2 cubes of chicken flavored bouillon (Maggie). Set the stove at high heat 8/7 and let water come to a boil.
Once water is boiling add
1 16oz (lb) box of elbow pasta (stirring while adding) than let pasta cook pasta (following directions on the back of the box)
Once pasta is done cooking drain the pasta then put it to a separate bowl (do not rinse), add 2 tablespoon of salted butter to help pasta not stick together. Set the pasta to the side.
MAKING THE ROUX
Add a pot to stove at medium high heat 6/7 add
4 tablespoon of salted butter let the butter melt.
Then add 3 tablespoon of all purpose flour let the flour cook for about 4 minutes than add 2 cups of whole milk let the milk come to a simmer.
Then add 8 oz of velveta cheese (chopped up), and a handful of the Colby jack cheese (And medium cheddar cheese, Add the whole bag of 4 cheese Mexican shredded cheese and let all the cheeses melt into the milk.
Once all the cheese is melted Add 1 teaspoon of salt ,1/4 teaspoon of black pepper, 1 teaspoon of cayenne pepper, 1 teaspoon of paprika , 2 teaspoon of garlic ,2 teaspoon of onion powder and 2 teaspoons of complete seasoning let cook for 2 minutes and turn off the stove.
Pour the cheeses sauce into the macaroni and mix well.
Than add 2 tablespoon of sour cream and mix well. Slowly add 1/2 cup of whole milk and mix well than add 1 tablespoon of complete seasoning and mix well.
Spray one small aluminum tray with the nonstick spray then Pour the Mac and cheese into the aluminum tray.
Cover the macaroni and cheese with aluminum foil and place it in oven for 20 minutes.
Take the Mac and cheese out after the 20 minutes mix it well.
Then add the Colby jack and medium cheddar cheese you shredded at the top of the Mac and cheese.
Sprinkle some Cheyenne pepper and some paprika on the top of the cheese place it back in the oven uncovered top rack and let it cook until cheese is gold and brown (20/30 minutes) remove Mac & cheese from oven.
Enjoy
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course, Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 590
- Sugar: 5g
- Sodium: 680mg
- Fat: 34g
- Saturated Fat: 21g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 110mg