Easy Baked Macaroni Cheese Made To Be A Momma Drain and set aside. make the roux. melt the butter in a medium saucepan over medium heat. blend in the flour, salt, and pepper. cook for 2 minutes. add milk and cheese. stir in milk and half and half, slowly, stirring constantly. remove from heat. add 1 cup shredded cheese to the sauce and stir just until melted. Preheat oven to 375°f. spray or grease a casserole dish or a 9×13 pan. cook macaroni as directed on the package in salted water until tender, drain. while macaroni is cooking, combine 2 and 1 2 cups of cheese with flour, salt, pepper, and ground mustard. in a large bowl, combine cheese and flour mixture with hot macaroni and stir to combine.
Creamy Mac And Cheese Easy Stove Top Recipe Bring a large pot of lightly salted water to a boil. cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. at the same time, melt butter in a saucepan over medium heat. add flour, salt, and pepper and stir until smooth, about 5 minutes. Dotdash meredith food studios. place par boiled macaroni in the prepared baking dish. pour milk mixture over macaroni, season with salt and pepper, and stir until combined. press mixture evenly into the baking dish. bake, uncovered, in the preheated oven until top is browned, 30 to 40 minutes. Make the cheese sauce. melt the butter, flour, and cream and bring the sauce to a simmer and then mix in the shredded cheese. whisk constantly so nothing burns to the pan. mix cheese with the pasta. transfer the mac and cheese to a baking tray, and top with more cheese. bake the mac and cheese. Cook and stir over low heat until cheese is melted and sauce has thickened, 3 to 5 minutes, adding up to 1 2 cup more milk if needed. pour cheese sauce over macaroni and stir until well combined. make the bread crumb topping: melt 2 tablespoons butter in a skillet over medium heat.
Easy Homemade Macaroni And Cheese Recipe One Pot Recipe Make the cheese sauce. melt the butter, flour, and cream and bring the sauce to a simmer and then mix in the shredded cheese. whisk constantly so nothing burns to the pan. mix cheese with the pasta. transfer the mac and cheese to a baking tray, and top with more cheese. bake the mac and cheese. Cook and stir over low heat until cheese is melted and sauce has thickened, 3 to 5 minutes, adding up to 1 2 cup more milk if needed. pour cheese sauce over macaroni and stir until well combined. make the bread crumb topping: melt 2 tablespoons butter in a skillet over medium heat. Melt butter in a large skillet or dutch oven over medium low heat; whisk in flour until smooth. cook, whisking constantly, 1 minute. gradually whisk in warm milk, and cook, whisking constantly, 5 minutes or until thickened. whisk in salt, black pepper, 1 cup shredded cheese, and, if desired, red pepper until smooth. Coat a 9x13 inch baking dish with butter. bring a large pot of heavily salted water to a boil. add 1 pound dried elbow macaroni and cook for 2 minutes less than package directions for al dente. meanwhile, grate 1 1 2 pounds medium cheddar cheese on the large holes of a box grater (about 6 cups).
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