Baked Mac & Cheese

The Spice & Tea Exchange
Servings

8 to 10 servings

Behold, the ultimate comfort food, defined by its contrasting textures of a velvety, rich cheese sauce and a golden, bubbly crust. Cheddar provides the signature punchy flavor, while a good melting cheese like Gruyère ensures a smooth, stretchy texture without graininess (Fontina, Asiago, and Monterey Jack work well, too).

Ingredients

    Pasta

    • 1 tsp kosher salt
    • 1 lb elbow macaroni
    • 2 tsp olive oil

    Cheese Sauce

    • 16 oz block cheddar cheese, shredded fresh, (about 4 cups)
    • 8 oz block Gruyere cheese, shredded fresh, (about 2 cups)
    • ½ cup unsalted butter
    • 5 Tbsp all-purpose flour
    • 1½ tsp Onion Powder
    • 1 tsp Mustard - Yellow Ground
    • ½ tsp Paprika - Smoked Sweet
    • ½ tsp White Pepper - Fine Ground
    • 2 cups whole milk
    • 2 cups half & half
    • 1 Tbsp kosher salt
    • Special Equipment: large baking dish (9x13-inch rectangle or 12-inch round), cooking spray

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    • Baked Mac & Cheese (Kit)

    Directions

    1. Preheat oven to 325ºF. Coat baking dish with cooking spray; set aside.
    2. Cook Pasta. Bring a large pot of water to a boil; add kosher salt and macaroni; cook for 1 minute less than the package instructions indicate for al dente. Drain fully; drizzle with olive oil to prevent sticking. Use same pot to prepare cheese sauce.
    3. Shred Cheese. While pasta water is coming to a boil, shred cheeses and combine; divide into three piles: roughly 3 cups for the sauce, 1½ cups for the inner layer, and 1½ cups for topping.
    4. Prepare Cheese Sauce. Melt butter over medium heat. Sprinkle in flour, Onion Powder, Mustard-Yellow Ground, Paprika-Smoked Sweet, and White Pepper – Fine Ground; whisk constantly for 1 to 2 minutes (mixture will look like wet paste). Slowly add whole milk and half & half, a little at a time, whisking constantly to prevent lumps. Bring mixture to a gentle simmer, cook for 3 to 5 minutes, whisking often, until the sauce thickens enough to coat the back of a spoon; turn off heat.
    5. Whisk in 3 cups of shredded cheese, a little at a time, until completely melted and smooth. Add cooked pasta and kosher salt to the cheese sauce; fold gently until fully coated. Transfer half of the mixture to the prepared baking dish; layer with 1½ cups of cheese, followed by the other half of the pasta mixture. Sprinkle the remaining 1½ cups of cheese on top. Bake for 15 minutes, until cheese is bubbly and lightly golden brown.
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