Cheddar Parmesan Mac and Cheese
Mac and cheese fans will love this deliciously cheesy Cheddar Parmesan Mac and Cheese. Topped with some freshly grated parmesan, this incredible bubbling cheesy casserole bakes to perfection in less than one hour!
PREP TIME
30 minutes
COOK TIME
30 minutes
INGREDIENTS
9
Serves: 6
Ingredients
- .5 lb.5 lb.5 lb Elbow Macaroni Pasta, uncooked (any corkscrew pasta will work for this recipe)
- 2.5 cups2.5 cups2.5 cups Whole Milk
- 5 Tbsp5 Tbsp5 Tbsp Butter, Salted
- 5 Tbsp5 Tbsp5 Tbsp All Purpose Flour
- 2 cups2 cups2 cups White Cheddar Cheese, extra sharp (hand grate an 8 oz. bar)
- .25 tsp.25 tsp.25 tsp Black Pepper, ground
- .25 tsp.25 tsp.25 tsp Salt
- 3 Tbsp3 Tbsp3 Tbsp Parmesan Cheese, (may substitute asiago or pecorino), freshly grated
- .25 tsp.25 tsp.25 tsp Paprika, (optional)
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 350 degrees.
- Cook noodles in a medium saucepan, following the instructions on the package for al dente. Drain in colander and allow to cool slightly.
- In a separate, small saucepan, warm milk over low heat.
- While milk is warming, make the roux. Melt the butter over medium-high heat in the medium saucepan used to cook the noodles. When the butter bubbles and foams, sprinkle in the flour. Reduce heat to medium and stir for 2 minutes.
- Slowly add warm milk, whisking or stirring until blended. Bring to a boil, stirring. As soon as it begins to bubble, remove from heat.
- Stir in grated cheddar cheese, pepper and salt.
- Add cooked pasta to the pot; stir to coat. Pour into well-greased 2-quart baking dish and sprinkle with freshly grated Parmesan cheese. You may also choose to sprinkle on paprika.
- Bake, uncovered, in a pre-heated 350 degree oven for 30-35 minutes, or until slightly browned.
- Allow to cool for 5 minutes, then serve and enjoy!
- Refrigerate any leftovers, store in an airtight container and enjoy within 5 days. To reheat, break up clumps, add a little bit of extra milk (1-2 tablespoons or just enough to coat) and stir. Cover with aluminum foil and bake at 325 degrees for 20-25 minutes or until heated through.
Notes
In order to have a velvety, creamy sauce, use whole milk. In a pinch, use 2 %, but whole milk is best for this recipe. You may use white or yellow extra sharp cheddar for this recipe. Buy a block and grate it yourself rather than buying pre-shredded. When you hand grate the cheese yourself, it melts better and provides a tastier and smoother sauce. Use a good quality cheddar for this recipe--no store brands. I recommend Cracker Barrel or Tillamook. Keyword asiago, bubbling cheese, casserole, cheddar cheese, comfort, corkscrew pasta, cream sauce, family meals, macaroni, noodles, parmesan, side dish, velvety sauce, white cheddar Tried this recipe?Let us know how it was!
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About This Recipe
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Coconut Free Egg Free Nut Free Pescetarian Shellfish Free Side Dishes Sugar Alcohol Free Sugar Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 650 |
| Fat: | 39 g |
| Carbohydrates: | 39 g |
| Protein: | 29 g |
| Cholesterol: | 120 g |
| Sodium: | 760 mg |
| Fiber: | 2 g |
| Sugars: | 6 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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