BAKED MAC & CHEESE
Prep Time: 20 minutes
Cooking Time: 60 minutes
Total Calories: ~700
Servings: 10
THC Content: ~10mg/serving
About this Recipe
Macaroni and cheese is America’s most popular ooey-gooey comfort food. And why wouldn’t it be? Rich, decadent sauce coating every nook and cranny of the noodles… It makes for a comforting and creamy dinner the whole family will rave about.
This from-scratch macaroni and cheese recipe will be worthy of your holiday feast and become an everyday staple on your dinner table! Here are the ingredients you'll need to make the most delicious macaroni and cheese:
Ingredients
12 oz. elbow macaroni (cooked)
1 Tbsp. extra virgin olive oil
4 Tbsp. unsalted butter
¼ cup all-purpose flour
2 ½ cups milk (whole)
½ cup heavy whipping cream
1 Tbsp. mustard powder
1 Tbsp. paprika
2 cups sharp cheddar cheese (shredded)
1 ½ cups Fontina cheese (shredded)
Salt and pepper (to your taste)
1 cup panko crumbs
3 Tbsp. butter (melted)
½ cup Parmesan cheese (shredded)
½ tsp. paprika
1 Tbsp. Chef Roilty’s Infused Olive Oil (100mg per tablespoon)(optional)
Recommended Equipment for this Recipe
4-quart covered casserole – Versatile baking dish for roasting, baking, and braising. Safe in microwave, oven/broiler, refrigerator/freezer, and dishwasher.
11-inch whisk - Stainless steel construction with a comfortable handle.
Measuring spoons & cups - The perfect set of stainless steel tools for lifetime use.
How to prepare Baked Mac & Cheese
Skip the boxed stuff and go homemade tonight. Baking your mac & cheese will build maximum flavor!
Preheat oven to 350°F. Lightly oil your 4-quart baking dish and set aside.
In a large bowl, combine shredded cheeses and set aside.
Cook the pasta al-dente, drain, and place in a large bowl.
Drizzle pasta with olive oil and stir to coat the pasta, so it doesn’t stick. Set aside to cool.
Gently melt butter in a deep saucepan. Slowly whisk flour over low-medium heat for about 1 minute, until bubbly and golden.
Gradually add the milk and heavy cream. Whisk until the mixture is well integrated and you see bubbles on the surface. Continue whisking for another 2 minutes. Add salt & pepper to your taste.
Add 2 cups of shredded cheese and whisk until smooth. Add another 2 cups of shredded cheese and continue whisking until the sauce is thick and soft.
Stir in the cooled pasta and thoroughly coat it in cheese sauce.
Pour half of the coated pasta into the oiled baking dish. Top with 2 cups of shredded cheese and add the remaining pasta.
In a small bowl, combine the panko crumbs, Parmesan cheese, melted butter, and paprika. Sprinkle that mixture over the pasta and bake for about 30 minutes. It will be bubbly and golden brown. Enjoy!
Cooking Tips From Chef Roilty
Al-dente pasta will have a little resistance when you bite into it. It should be tender but still firm and chewy - what some may refer to as uncooked yet very much the way Italians prefer them.
For the cheddar cheese, you can use half white and half yellow for more decadent cheese flavors. Add cubes of cheddar cheese to create pockets of velvety goodness in every bite.
To properly reheat mac & cheese, first allow the leftovers to cool, then transfer to an airtight container and store in the fridge for up to 3 days. Stir in a tablespoon of milk to prevent drying out when reheating in the microwave or oven.
Store your mac & cheese for longer by using freezer bags. Make sure to wrap each serving bag in foil and lay it flat in the freezer for up to 6 months. Thaw overnight before reheating.
Dry mustard, yellow onion, nutmeg, black pepper, and cayenne can add hefty extra flavor. Try adding these in for flare!
While elbow macaroni is the most traditional pasta for mac & cheese, you can easily swap it out for other short tubular pasta varieties such as cavatappi, penne, or farfalle.
Share your creations on Instagram and tag @Roilty #DineWithRoilty so we can see them!
Check out more infused recipes from Chef Roilty!
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