Baked Mac ‘n’ Cheese Recipe
A classic casserole dish from the 1950s. This dish is characterized by it's ease of preparation and savory, cheesy flavor. Tasting Guidelines: Taste is savory and cheesy with a hint of salty. Weight is heavy but can be balanced with vinegar. Texture is soft. Good for people with low to moderate treatment side effects. Best categorized as comfort food.
Servings: 16 Servings
Calories: 225kcal
Cost: $15
Equipment
- Saute Pan
- Casserole Dish
- Strainer
- 1.5 Gallon Pot (spaghetti pot)
Ingredients
Food Ingredients:
- 4 slices crispy bacon chopped
- 1 lb. elbow macaroni cooked in salted water.
- 8 oz. sharp cheddar shredded
- 8 oz. American cheddar shredded
- 1/2 yellow onion chopped
- 1 c. milk
- 1 tbsp. butter
- 1 tbsp. flour
Flavor Balancers:
- 1 tsp. kosher salt
- 1/2 tbsp. black pepper
- 1 tsp. red pepper flakes
- 1 tbsp. red wine vinegar
- 1/2 tbsp. sugar
Aromatics:
- 1 tbsp. garlic minced
- 1 tbsp. bay seasoning
Instructions
- Preheat your oven to 375°F .
- In a large sauce pan, melt butter over medium heat.
- Add onion and garlic.
- Allow onions to caramelize stirring frequently.
- Stir in flour until butter is absorbed.
- Add milk.
- Stir thoroughly, avoiding burning the milk.
- Add seasonings and cheese.
- Mix thoroughly, and taste for flavor.
- Slowly stir in macaroni.
- If there is not enough sauce, slowly add milk until pasta is thoroughly coated.
- Adjust seasonings as necessary.
- Bake in deep casserole dish at least 15 minutes.
- Remove from oven and serve immediately.
Notes
To make this more of a meal, add some cooked, cubed chicken breast. This is a fantastic meal in itself or used as a side.