Backed Mac and Cheese Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 16oz boxes of elbow noodles
2 sticks butter
1c sour cream
1/2c AP flour
2 quarts whole milk
16oz Velveeta cheese cut into cubes
16oz sharp cheddar shredded
16oz mild cheddar shredded
16oz mozzarella shredded
16oz monterey jack shredded
1-2 tbs seasoning salt of choice (Lawry's recommended)
black pepper
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Directions: |
Directions:Boil noodles in salted water until al dente according to instructions on package
Drain and place in a large mixing bowl
Add one stick of room temperature butter to still hot noodles and mix until fully melted/incorporated
Add sour cream and mix well
Season with seasoning salt and pepper to taste
Melt on stick of butter in large pot
Add flour and cook until thickened without browning (blonde roux)
Mix in whole milk and stir until slightly thickened and milk is hot but not scalded
Add Velveeta and mix until melted
Combine sharp cheddar, monterey jack, and half of the mozzarella in separate bowl (you can skip this)
Add shredded cheese mixture in batches, mixing until fully melted between each batch.
Season lightly with seasoning salt and pepper (the noodles are already seasoned, so this doesn't need much)
Stir for 3-5 minutes until fully incorporated and thickened until it coats the back of a spoon
Mix cheese sauce into the noodles in three batches, mixing well between each batch
Mix mild cheddar and the rest of the mozzarella. Add half of this to the noodle mixture.
Divide into two disposable 9x13 pans.
Top with remaining cheese.
Cover pans with aluminum foil.
Bake at 350º for 30-40 min covered
Remove cover and bake for another 10-15 minutes
Enjoy! |
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Number Of
Servings: |
Number Of
Servings:A ton |
Preparation
Time: |
Preparation
Time:2ish hours |
Personal
Notes: |
Personal
Notes: I like to bake one and freeze one. I have even separated the recipe into four 8x8 and froze them instead of the two 9x13.
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