Baked Macaroni & Cheese
This Baked Macaroni & Cheese is quite possibly the easiest recipe…ever, but it is one I hold close to my heart.
My mother made this for me when I was a child and her mother for her when she was a child, so on and so forth. Everything about this dish brings me back to my childhood and a feeling of home.
Coincidentally, this was also the very first meal I was taught how to make, which, without a doubt contributed to my interest and appreciation for the hospitaliy industry as a whole. There is just something about catering to your loved ones and the satisfaction it brings as they enjoy something you made them from scratch.
So what makes this recipe so easy?
For starters, this particular recipe only uses 3 main ingredients- cheese, pasta, and milk. While there are endless ways to make Macaroni & Cheese- anything from the Kraft Box to a Bechamel sauce to the Lobster Mac & Cheese at a high-end steakhouse, many people have their own preference and although I personally enjoy all preparations, this recipe will always be my personal favorite and a fool proof “go-to” throughout the years.
Baked Macaroni & Cheese
Ingredients
- 1 LB Elbow Macaroni Noodles
- 1/2 LB Cheddar Cheese Block
- 1/2 LB White Cheddar Cheese Block
- 1/2 LB Monterey Jack Cheese Block
- 2 Cups Whole Milk
- Salt & Pepper Season Generously
- 1 TSP Paprika for Topping Optional
Instructions
-
Cook pasta to just under the suggested “al dente” time. This will cook in the oven after, so you want the pasta to retain its shape and still have a good bite to it.
While the pasta is cooking, cut the cheese down into small half inch cubes and set aside.
Once pasta is finished, drain and rinse the noodles. Transfer into a glass baking dish (9×13 works well) and add milk so it coats the bottom of the dish. Add salt, pepper, and cheese cubes and mix altogether.
Top with Paprika or Seasoned Panko Breadcrumbs and bake on 350 degrees for 1 Hour uncovered so the top can become golden brown and crispy. Let sit for 5 minutes and serve.