Baked Mac and Cheese (Printable Version)
# What You'll Need:
→ Pasta
01 -
2½ cups (10 oz) uncooked elbow macaroni
→ Sauce Base
02 -
4 tablespoons unsalted butter
03 -
4 tablespoons all-purpose flour
04 -
½ teaspoon salt
05 -
¼ teaspoon pepper
06 -
3 cups lukewarm milk
→ Cheese Blend
07 -
2 cups shredded provolone cheese
08 -
4 cups shredded sharp cheddar cheese
→ Seasonings
09 -
1 tablespoon Worcestershire sauce
10 -
½ teaspoon smoked paprika
# Step-by-Step Directions:
01 -
Preheat your oven to 350°F (175°C).
02 -
Boil the macaroni according to package instructions until al dente. Drain and set aside.
03 -
In a 12-inch oven-proof skillet or Dutch oven, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until lightly browned to remove the raw flour taste. Whisk in salt and pepper.
04 -
Add milk to the roux, whisking vigorously to remove any lumps. Continue whisking until the mixture is smooth and uniform.
05 -
Add the provolone cheese and half of the cheddar cheese, whisking until fully melted and smooth. Stir in Worcestershire sauce. Taste and adjust seasoning if necessary.
06 -
Cook over medium-high heat for approximately 5 minutes until the sauce thickens and begins to bubble. Turn off heat.
07 -
Add cooked macaroni to the cheese sauce, stirring until thoroughly combined. Top with remaining cheddar cheese and sprinkle with smoked paprika.
08 -
Transfer the skillet to the oven and bake for 15 minutes until the top begins to brown and the sauce bubbles around the edges.
09 -
Remove from oven and serve while still warm for the optimal creamy texture.
# Helpful Notes:
01 -
Make-ahead: Prepare up to combining pasta with cheese sauce, cool, then refrigerate overnight. Bake as directed, adding 5-10 extra minutes to cooking time.
02 -
For added texture, consider topping with crushed crackers or potato chips before baking.
03 -
Avoid overbaking to prevent dryness. The dish should be golden on top and bubbly around the edges.
04 -
To freeze, prepare up to baking point, cool completely, wrap tightly and freeze for up to 3 months. Bake from frozen at 375°F (190°C) for approximately 1 hour until bubbly and golden.