Creamy Baked Macaroni and Cheese
LEARN HOW TO MAKE CREAMY & CHEESY BAKED MACARONI AND CHEESE! NO VELVEETA JUST REAL CHEESE AND SIMPLE INGREDIENTS. IT’S THE BEST OF BOTH WORLDS AND A REAL CROWD-PLEASING RECIPE.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8 servings
- 3 cups elbow macaroni uncooked
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup half n half warmed
- 3 1/2 cups Colby Jack cheese shredded & divided
- 1/2 cup Smoked Cheddar cheese shredded & divided
- 1 1/2 cups whole milk
- 2 eggs slightly beaten
- salt & pepper
Preheat oven to 350 F.
Butter an 8x10 casserole dish. Set aside.
Bring a large pot of seasoned water to a boil. (I season my water generously with salt, pepper, and garlic powder. It should taste a bit salty)
Cook pasta until a little under al dente ( about 7 minutes)
Drain and set aside.
In a large saucepan, over medium heat, melt butter.
Whisk in flour and continue stirring until golden.
Slowly whisk in half n half.
Continue stirring until smooth.
Stir in 1 cup Colby Jack cheese until sauce is creamy.
Pour cheese sauce over macaroni, tossing to coat.
Pour macaroni into prepared pan. Set aside.
In a large bowl, add milk, 2 cups Colby Jack cheese, and 1/4 cup Smoked Cheddar.
Taste mixture and add salt and pepper until the mixture tastes seasoned to your liking.
Add in eggs and stir well to make sure the eggs are mixed in.
Pour egg mixture over the macaroni. (Use a spatula to help push the mixture throughout so that everything isn't just sitting on top). (see note)
Sprinkle the top with remaining cheeses. (I never need all of it)
Bake for 30-35 minutes. (may not need this long so check on it at the 25-minute mark)
Let sit for 10 minutes before serving.
Alternatively, you could probably just dump the pasta in the same bowl that the egg mixture is in and then pour it all into the casserole dish. I've never done it this way though.
Shred your own cheese. It melts much better than the flour-coated, pre-shredded cheeses in the store. Promise