Homemade Baked Macaroni and Cheese

23 mins
Serves 1
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Directions

  1. 1Grate mozzarella, Colby Jack, and sharp cheddar.
  2. 2Grate mozzarella, Colby Jack, and sharp cheddar.
  3. 3Grate mozzarella, Colby Jack, and sharp cheddar.
  4. 4Start the roux with butter, roasted garlic paste, salt, black pepper, and smoked paprika, waking up the seasonings.
  5. 5Start the roux with butter, roasted garlic paste, salt, black pepper, and smoked paprika, waking up the seasonings.
  6. 6Start the roux with butter, roasted garlic paste, salt, black pepper, and smoked paprika, waking up the seasonings.
  7. 7Add flour to the mix and whisk immediately to prevent lumps.
  8. 8Add flour to the mix and whisk immediately to prevent lumps.
  9. 9Add flour to the mix and whisk immediately to prevent lumps.
  10. 10Gradually add heavy cream (or carnation milk, or both) while continuously whisking until thick.
  11. 11Gradually add heavy cream (or carnation milk, or both) while continuously whisking until thick.
  12. 12Gradually add heavy cream (or carnation milk, or both) while continuously whisking until thick.
  13. 13Prepare pasta water with chicken bouillon and a little salt, mix well, add noodles, and stir immediately.
  14. 14Prepare pasta water with chicken bouillon and a little salt, mix well, add noodles, and stir immediately.
  15. 15Prepare pasta water with chicken bouillon and a little salt, mix well, add noodles, and stir immediately.
  16. 16Add the shredded cheeses to the roux little by little, mixing until it reaches a desired consistency.
  17. 17Add the shredded cheeses to the roux little by little, mixing until it reaches a desired consistency.
  18. 18Add the shredded cheeses to the roux little by little, mixing until it reaches a desired consistency.
  19. 19Add the al dente noodles to the cheese roux.
  20. 20Add the al dente noodles to the cheese roux.
  21. 21Add the al dente noodles to the cheese roux.
  22. 22Add more cheeses little by little to the noodle and roux mixture.
  23. 23Add more cheeses little by little to the noodle and roux mixture.
  24. 24Add more cheeses little by little to the noodle and roux mixture.
  25. 25Add Dijon mustard to the mixture.
  26. 26Add Dijon mustard to the mixture.
  27. 27Add Dijon mustard to the mixture.
  28. 28Get a baking dish and do not add butter or oil to the bottom.
  29. 29Get a baking dish and do not add butter or oil to the bottom.
  30. 30Get a baking dish and do not add butter or oil to the bottom.
  31. 31Create the first layer in the baking dish with noodles, a little salt, pepper, smoked paprika, Colby Jack, sharp cheddar, and mozzarella, and a bit more smoked paprika.
  32. 32Create the first layer in the baking dish with noodles, a little salt, pepper, smoked paprika, Colby Jack, sharp cheddar, and mozzarella, and a bit more smoked paprika.
  33. 33Create the first layer in the baking dish with noodles, a little salt, pepper, smoked paprika, Colby Jack, sharp cheddar, and mozzarella, and a bit more smoked paprika.
  34. 34Lay a second batch of noodles on top and repeat the layering process until all noodles are fully covered with cheese.
  35. 35Lay a second batch of noodles on top and repeat the layering process until all noodles are fully covered with cheese.
  36. 36Lay a second batch of noodles on top and repeat the layering process until all noodles are fully covered with cheese.
  37. 37Add smoked gouda to the top.
  38. 38Add smoked gouda to the top.
  39. 39Add smoked gouda to the top.
  40. 40Bake covered at 330 degrees for about 20 minutes.
  41. 41Bake covered at 330 degrees for about 20 minutes.
  42. 42Bake covered at 330 degrees for about 20 minutes.
  43. 43Bake uncovered on broil for about 2 to 3 minutes until everything is bubbling on top.
  44. 44Bake uncovered on broil for about 2 to 3 minutes until everything is bubbling on top.
  45. 45Bake uncovered on broil for about 2 to 3 minutes until everything is bubbling on top.

Ingredients

  • mozzarella
  • mozzarella
  • mozzarella
  • Colby Jack
  • Colby Jack
  • Colby Jack
  • sharp cheddar
  • sharp cheddar
  • sharp cheddar
  • butter
  • butter
  • butter
  • roasted garlic paste
  • roasted garlic paste
  • roasted garlic paste
  • salt
  • salt
  • salt
  • black pepper
  • black pepper
  • black pepper
  • smoked paprika
  • smoked paprika
  • smoked paprika
  • flour
  • flour
  • flour
  • heavy cream
  • heavy cream
  • heavy cream
  • carnation milk
  • carnation milk
  • carnation milk
  • chicken bouillon
  • chicken bouillon
  • chicken bouillon
  • noodles
  • noodles
  • noodles
  • Dijon mustard
  • Dijon mustard
  • Dijon mustard
  • smoked gouda
  • smoked gouda
  • smoked gouda

Equipment

baking dish

Tips

  • Whisk flour immediately to avoid lumps.
  • Add heavy cream little by little while whisking.
  • Trust the process for the roux to thicken.
  • Add shredded cheeses to the roux little by little.
  • Do not add butter or oil to the baking dish, the cheese will prevent sticking.