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Remove the foil for the last 5 minutes of cooking to allow the cheese to brown.

Cover with foil and bake for 20 minutes.

Once the pasta is fully covered, sprinkle the panko breadcrumbs and parmesan cheese on top. Combine generously with the cheese sauce. This is not your boxed mac and cheese with fake cheese powder The real deal is worth waiting for.

Place the pasta into a casserole dish. The mac and cheese gets baked in the oven to make sure all the cheese is extra melted.

When the mozzarella is added, the sauce will thicken and get stringy. Next, add cream cheese and stir until combined. Scrape the bottom of the pot to make sure the cheese doesn't stick to the bottom. I topped with breadcrumbs and Parmesan and baked covered for 20 minutes otherwise it would have been dreadfully dry.

Add the sharp cheddar, 1 cup at a time, and whisk until it's melted. I also mixed in garlic cream cheese into the milk mixture.

Bring the milk up to a simmer and allow to cook for 5 to 10 minutes until it reduces. Whisk to combine until mustard is dissolved.

Add the cumin, chili powder, black pepper, and mustard. Whisk the milk into the soup pot, 1 cup at a time, until fully combined. Making Baked Mac and Cheese has never been this easy INGREDIENTS: Mix cheese with spices Add macaroni & mix Pour over milk & cream Mix it a bit and make.While the pasta is cooking, heat a medium-size skillet over medium heat and add the butter. Once at a boil, add some salt and the pasta, and cook just shy of al dente, according to package directions. Whisk the butter and flour over low heat until there are no clumps of flour and the roux has turned golden. Place a large pot of water over high heat and bring it up to a boil to cook the pasta. In a 4-quart soup pot, melt 1 stick of butter.Once boiling, add the macaroni and allow it to cook for 6 minutes. Preheat oven to 350 degrees Fahrenheit.

Allow to cool for about 10 to 15 minutes so that the cheese will set. Put into oven and bake for 30 minutes or until top becomes bubbly brown. Put the remaining 1/2 cup of shredded cheese on top. Then, repeat step again for remaining pasta. Layer 1/2 cup of shredded cheese and then layer sauce over shredded cheese, making sure to cover completely. Spread one half of the elbow macaroni into the buttered loaf pan. Use regular or unsalted butter to butter loaf pan. Preheat the oven to 400F and cook pasta in boiling water for 6 minutes, then drain and pour into a 9×13 casserole dish. Season with hot sauce, and salt and pepper to your liking. After 5 or 6 minutes, remove pot from heat and stir in 1 cup of shredded cheese. Reduce heat and allow it to thicken for about 5 to 6 minutes. Just double or triple this recipe to make a large dish.Ģ 1/2 cups (10 ounces) of extra-sharp cheddar cheese (shredded)īoil elbow macaroni in a pot of boiling water with a little salt and vegetable oil. My family doesn’t eat a lot so I try to always make the smallest dish. Please keep in mind that I make small dishes. This is definitely one that you should try. I’ve included an extra pic at the end of the recipe so that you can see it from a different angle. This is definitely true now that my daughter has turned thirteen and shreds the cheese for me. Since I have made it so many times, it seems that preparation and actual baking time is not that long. It just depends on how hungry everyone is at the time. We can eat it as a side dish or as the main dish. Save some money and make it yourself! This recipe is definitely less expensive. Don’t waste money on prepackaged boxes of mac-n-cheese.