BAKED MACARONI AND CHEESE

There’s something truly comforting about a warm, cheesy dish fresh out of the oven, and baked macaroni and cheese is the epitome of that sentiment. This family favorite recipe combines a medley of cheeses, both layered in the dish and melted into a creamy sauce, delivering an irresistible cheesy goodness. Whether served as a main course for dinner or as a side dish during the holidays, this baked mac and cheese is bound to be a hit with both kids and adults alike!

Why You’ll Love This Recipe

Baked mac and cheese is the ultimate comfort food, and while there are countless variations out there, this version stands out for its rich, creamy texture and delightful cheese blend. The simplicity of the recipe allows the flavors to shine, making it a beloved staple in my household.

Kitchen Equipment You’ll Need

• Large pot
• Large mixing bowl
• 2-quart baking dish
• Measuring cups and spoons
• Whisk

Ingredients

• 16 ounces elbow macaroni (about 3 cups)
• 3 tablespoons butter or margarine
• 1 ½ cups milk, divided
• 2 large eggs, lightly beaten
• 1 lb (16-ounces) cubed (1/2 inch size) Velveeta cheese
• 8 ounces shredded Kraft Mild Cheddar Cheese (about 2 cups), divided
• 8 ounces shredded Kraft Monterrey Jack Cheese
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper

Step-by-Step Instructions

1. Preheat your oven to 375 degrees F.
2. Cook the macaroni in a large pot of salted boiling water until tender but still firm, about 8-10 minutes. Drain well and transfer to a large mixing bowl.
3. In a saucepan over low heat, melt the Velveeta cheese with ¾ cup of milk, stirring often until smooth.
4. Pour the melted cheese sauce over the cooked pasta and stir to coat evenly.
5. Add the butter, remaining ¾ cup of milk, eggs, 1 cup of the shredded cheeses, salt, and pepper to the pasta. Mix well to combine.
6. Transfer the pasta mixture to a 2-quart baking dish. Sprinkle the remaining shredded cheese on top.
7. Bake in the preheated oven until the top is golden brown and the casserole is bubbling, about 25 minutes.
8. Serve hot and enjoy!

Tips for Success

• Be sure not to overcook the pasta; it should be slightly firm as it will continue to cook in the oven.
• Stir the cheese sauce frequently to prevent it from burning or sticking to the pan.

Additional Tips and Variations

• Add a layer of breadcrumbs on top before baking for an extra crunchy topping.
• For added flavor, mix in cooked bacon bits or sautéed onions.

Nutritional Highlights (Per Serving)

While exact values may vary, each serving typically contains:

• Calories: 450
• Protein: 20g
• Carbohydrates: 45g
• Fat: 22g
• Fiber: 2g

Frequently Asked Questions (FAQ)

Can I use different types of cheese?

Absolutely! Feel free to experiment with your favorite cheeses, such as Gruyère or mozzarella, for different flavors.

How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for the best texture.

Can I make this dish ahead of time?

Yes, you can assemble the dish a day in advance and store it in the fridge. Just bake it when you’re ready to serve.

Conclusion

This baked macaroni and cheese is sure to become a staple in your culinary repertoire. Its creamy texture and cheesy goodness make it an irresistible dish that your family and friends will love. Give this recipe a try and feel free to share your experience or any creative twists you add. Happy cooking!