Mary's MacDaddy Baked Macaroni & Cheese
Mom's famously delish Mac & Cheese
Equipment
- 9 x 12 Casserole Dish
Ingredients
- 16 oz Elbow Macaroni
- 4 tbsp unsalted butter, melted
- 23 gram unbleached all purpose flour
- 1 tsp dry mustard
- 1 tsp salt
- .5 tsp ground pepper
- 1 tsp paprika
- 2 tsp onion flakes
- 2 cup evaporated milk
- 2 cup milk 2% or whole, whatevs
- 5 cup shredded cheddar cheese reserve 2 cups cheese to top with; you can substitute other cheeses for flavor combos, eg., a cup of gruyere, a cup of mozzarella
- .5 cup fine bread crumb
- 2 tbsp butter, diced should be cold to dice into small "dots"
Instructions
- Preheat oven to 350f
- Butter or oil casserole dish
- Prepare macaroni. Follow box time, but slightly shorter than for al dente, as macaroni will cook during the baking. Set aside.
- Prepare roux. Melt butter over low heat, until lightly simmering. Add flour and allow to cook to light brown, whisking as needed. Add remaining dry ingredients for another minute or two.
- Bring milk(s) to room temp, or slightly warmer. Slowly add to roux, whisking constantly to remove lumping, until thickened to syrup consistency.
- Gradually add 3 cups cheese, whisking to smooth consistency. Once cheese & roux are mixed nicely, combine macaroni with sauce, and transfer to casserole dish.
- Top with remaining cheese.
- Sprinkle bread crumbs evenly across cheese topping.
- Lastly, add butter dots evenly across bread crumbs.
- Bake for 30 minutes, or until bubbly top and lightly browned. If stored frozen, bake 45 minutes to an hour.