EFK Kitchen Ready
Erickson Homemade Mac and Cheese
Our family-tested homemade baked mac and cheese uses sharp cheddar and Gruyere with a rich roux-based cheese sauce. This is the plain version without breadcrumbs or chicken.
From the EFK recipe collection
- Yield
- 8–10 servings
- Cuisine
- American
Let’s get cooking
Ingredients
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Directions
- 1. Preheat the oven to 350°F. Lightly grease a 3- to 4-quart baking dish and set aside.
- 2. Combine the shredded cheddar and Gruyere in a large bowl and set aside.
- 3. Cook the elbow macaroni about 1 minute shy of al dente according to the package directions. Drain, drizzle with the olive oil, and stir to coat. Set aside to cool slightly while you prepare the cheese sauce.
- 4. Melt 6 tablespoons butter in a deep saucepan, Dutch oven, or stockpot over medium heat.
- 5. Whisk in the flour and continue whisking for about 1 minute, until bubbly and lightly golden, to make the roux.
- 6. Gradually whisk in the whole milk and heavy cream until smooth. Continue whisking until bubbles begin to appear at the surface, then cook and whisk for about 2 minutes more. Season with salt and freshly ground black pepper to taste.
- 7. Add 4 cups of the combined shredded cheese gradually, whisking until melted, smooth, creamy, and thick. Reserve the remaining 2 cups of cheese.
- 8. Stir the cooled pasta into the cheese sauce until every piece is well coated.
- 9. Pour half of the mac and cheese into the prepared baking dish. Sprinkle the reserved 2 cups cheese over the middle, then add the remaining mac and cheese on top.
- 10. Bake at 350°F until hot and bubbly, about 30 minutes. Serve immediately.
View this recipe on the original EFK website ↗