Baked Macaroni and Cheese

20 mins
Serves 1
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Directions

  1. 1Melt butter in a pan on medium-low heat.
  2. 2Melt butter in a pan on medium-low heat.
  3. 3Melt butter in a pan on medium-low heat.
  4. 4Stir in the flour and cook down to get the raw flour taste out.
  5. 5Stir in the flour and cook down to get the raw flour taste out.
  6. 6Stir in the flour and cook down to get the raw flour taste out.
  7. 7Add milk and stir to combine.
  8. 8Add milk and stir to combine.
  9. 9Add milk and stir to combine.
  10. 10Add three quarters of all cheeses and stir to combine.
  11. 11Add three quarters of all cheeses and stir to combine.
  12. 12Add three quarters of all cheeses and stir to combine.
  13. 13Add mustard, salt, and pepper and stir until mostly smooth.
  14. 14Add mustard, salt, and pepper and stir until mostly smooth.
  15. 15Add mustard, salt, and pepper and stir until mostly smooth.
  16. 16Add cooked macaroni noodles and stir to coat.
  17. 17Add cooked macaroni noodles and stir to coat.
  18. 18Add cooked macaroni noodles and stir to coat.
  19. 19Transfer the mac and cheese to an oven-safe casserole dish.
  20. 20Transfer the mac and cheese to an oven-safe casserole dish.
  21. 21Transfer the mac and cheese to an oven-safe casserole dish.
  22. 22Top with remaining cheese.
  23. 23Top with remaining cheese.
  24. 24Top with remaining cheese.
  25. 25Bake at 350 degrees Fahrenheit for 10 to 15 minutes, then broil for 1 to 2 minutes to crisp the cheese on top.
  26. 26Bake at 350 degrees Fahrenheit for 10 to 15 minutes, then broil for 1 to 2 minutes to crisp the cheese on top.
  27. 27Bake at 350 degrees Fahrenheit for 10 to 15 minutes, then broil for 1 to 2 minutes to crisp the cheese on top.

Ingredients

  • 1 TBSP butter
  • 1 TBSP butter
  • 1 TBSP butter
  • 1 TBSP flour
  • 1 TBSP flour
  • 1 TBSP flour
  • 0.5 cup milk
  • 0.5 cup milk
  • 0.5 cup milk
  • 0.25 cup Vermont sharp cheddar, shredded
  • 0.25 cup Vermont sharp cheddar, shredded
  • 0.25 cup Vermont sharp cheddar, shredded
  • 0.25 cup extra sharp cheddar, shredded
  • 0.25 cup extra sharp cheddar, shredded
  • 0.25 cup extra sharp cheddar, shredded
  • 0.33 cup Monterey Jack
  • 0.33 cup Monterey Jack
  • 0.33 cup Monterey Jack
  • 1 tsp Dijon mustard
  • 1 tsp Dijon mustard
  • 1 tsp Dijon mustard
  • 0.5 cup macaroni pasta
  • 0.5 cup macaroni pasta
  • 0.5 cup macaroni pasta
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper

Equipment

panspatulawhiskcasserole dish

Tips

  • You may need a little bit more milk depending on the consistency of your cheese mixture.
  • You do not want it to be too runny, but you want it to be able to coat the noodles.