Baked Mac and Cheese
Baked Mac and Cheese
A decadently rich version you’d expect from a cheese-loving Wisconsin company.
KEEP SCREEN ON
Yield: 10 Portions
Ingredients
Ingredients
¾ cups whole milk1 tablespoon butter
2 tablespoons all-purpose flour
¾ cup shredded smoked gouda
½ cup diced American cheese
1 cup shredded sharp cheddar
¼ cup shredded Parmesan
1½ teaspoons kosher salt
¼ teaspoon onion powder
⅛ teaspoon mustard
⅛ teaspoon garlic powder
⅛ teaspoon smoked paprika
Topping
1 cup shredded sharp cheddar1 cup bread crumbs
1 pound dry elbow pasta (4 cups)
Preparation Method
Pasta
- Place uncooked pasta in a large, shallow, oven-safe dish.
- Add just enough hot water to barely cover the pasta.
- Set the oven to 340°F on the Convection Steam Mode.
- Cook for 20 minutes or until pasta is al dente.
- Remove from the oven and drain off any excess water.
- Allow pasta to cool.
Sauce
- In a large saucepan over medium heat, melt the butter.
- Add the flour to the butter and stir to combine into a paste.
- Cook for 1 to 2 minutes, stirring continuously.
- With the pan still on medium heat, slowly add ½ cup of milk, whisking together with the flour and butter until well combined.
- Slowly add the remaining milk, continually whisking.
- Bring the milk up to a simmer, frequently stirring and scraping the bottom of the pan to prevent scorching.
- Add the dry seasoning and allow to simmer for 20 minutes.
- Remove the pan from the heat and add the shredded cheeses.
- Stir until the cheese is fully melted.
- Add the noodles to the pan and stir to combine.
- Preheat the oven on the Convection Steam Mode at 375°F.
- Pour the noodle mixture into a large casserole dish.
- In a medium bowl, mix together the bread crumbs and shredded cheese.
- Sprinkle over the pasta.
- Bake until the top begins to brown, about 10–15 minutes.