0 0
Baked Macaroni and Cheese

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
16 oz Elbow Pasta
1 Stick Butter
6 TBS Flour
1 Cup Half and Half
2 Cups Whole Milk
1/2 tsp Kosher Salt
1/4 tsp Black Pepper
1/4 tsp Ground Mustard
Pinch Cayenne Pepper
8 oz Baby Gouda, shredded
8 oz White Cheddar, shredded
2 Cups Cornflake Crumbs you can make your own by crushing cornflakes by hand or in a food processor. It will take 4-5 cups of whole cornflakes to get 2 cups of crumbs.
2 TBS Parsley
2 TBS Butter, melted

Baked Macaroni and Cheese

Cuisine:

    When I'm trying to decide what to cook that my kids will polish off every leftover, this luscious white macaroni and cheese is at the top of my list.

    • 1 Hour 10 Minutes
    • Serves 10
    • Medium

    Ingredients

    Directions

    Share

    My kids eat a pretty varied diet, but like any other kids they absolutely love Macaroni and Cheese.  I have found that the baked macaroni cheese recipes with breadcrumbs and garlic and such on top, just don’t work for my family.  My kids don’t want a lot of spices messing up their creamy mac and cheese.  So I created this recipe for a creamy, cheesy macaroni and cheese topped with another kid favorite: cornflakes. 

    When I’m trying to decide what to cook that my kids will polish off every leftover, this luscious white macaroni and cheese is at the top of my list. With a subtle complexity of flavor, this cheesy casserole will appeal to the palates of children and adults alike.  It freezes nicely for a make-ahead meal.  I would recommend freezing prior to the baking step, but it will still freeze and reheat well after.  This make-ahead dish is great for feeding the family on a tight schedule. Macaroni and Cheese can be served without the crumbs on top.  If serving this way, do not bake it. Combine the pasta with the cheese sauce and just serve immediately. Please cook and comment. I’d love to see your pictures, answer your questions and hear your experiences.  If you like my content, please subscribe, follow us on FacebookInstagram Twitter and Pinterest.

    Steps

    1
    Done

    Spray a large casserole dish or a 9×13 pan with oil, set aside. Preheat oven to 350.

    2
    Done

    Fill a large pot with 2 quarts of water, adding enough salt to make it taste like the ocean. Bring to a rolling boil. Add the Elbow Pasta, and boil until al dente, then strain.

    3
    Done

    In a large saucepan, melt the butter on med-low heat.

    4
    Done

    Whisk in Flour. Turn heat up to medium. Whisk constantly until the mixture turns golden and has a nutty aroma.

    5
    Done

    Whisk in Half and Half and Whole Milk. Turn the heat up to Medium-high. Whisk often until creamy mixture begins to boil and thicken. When the sauce coats the back of a spoon, turn down to medium heat.

    6
    Done

    Add the Kosher Salt, Black Pepper, Ground Mustard, and Cayenne Pepper. Whisk thoroughly.

    7
    Done

    Add in the cheeses, one handful at a time. Whisk until melted and incorporated before adding the next handful. Once all cheese is incorporated, turn off the heat.

    8
    Done

    Pour the drained pasta into the prepared pan. Pour the cheese mixture over the pasta. Gently fold together with a spoon. Then spread so the surface is even.

    9
    Done

    In a separate bowl, combine the Cornflake Crumbs and Parsley. Then pour in the melted butter, stir to thoroughly coat all of the cornflakes with the butter.

    10
    Done

    Pour the crumble onto the pasta, and smooth out evenly.

    11
    Done

    Bake for 30 minutes at 350. Serve hot!

    previous
    Summer Lamb Chili
    Banana Cream Pie
    next
    Banana Cream Pie
    previous
    Summer Lamb Chili
    Banana Cream Pie
    next
    Banana Cream Pie

    Leave a Reply

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    %d bloggers like this: