Loaded Baked Mac n' Cheese

Updated: May 25, 2020

Extra cheesy, if you pleasey!


#bakedmacncheese #macaroni #cheesy #crispytopping #boujeekitchen



Like many other 'Mericans, my family and I live for a hot, cheesy helping of homemade Mac n' cheese. Mac n' cheese is an ultimate staple dish to satisfy just about anybody. My kiddos devour this stuff and a massive dish of it is enough to serve a small crowd! Enjoy with bbq ribs, buffalo chicken wings and/or a Caesar salad for a complete, scrumdiddlyumptious meal!



Tips to Consider:


The Mac n cheese mixture already looks amazing before I'm about to bake it, can we just eat it like this?


Of course! If you prefer a much creamier Mac n cheese, eat it up after it's all combined, skip the crispy topping and enjoy yo'self!


Can I sneak in some veggies?


Go for it! A handful of frozen peas, fresh broccoli, maybe even a little chopped kale action is totally fine to add before you pop it in the oven and you don't have to worry about your flavors changing much. Plus, if the only way you can get your munchkins (or yourself, hehe) to eat more veggies is to have it with a bunch of carbs and oodles of cheese, by all means-knock your socks off and get those veggies!



Prep Time: 10-15 mins


Cook Time: 15-20 (this includes boiling pasta and transferring to the oven)


Total Time: 25-35 mins from start to finish


Yield: 6-8 servings


What You'll Need:

  • Dutch oven pan

  • Medium saucepan

  • 9 x 13 baking dish

  • (About) 24 oz elbow macaroni noodles (Roughly 3/4 of a 32 oz box)

  • 3 slices bacon, raw

  • 1/4 tsp paprika,

  • 10 oz velveeta cheese, cut into cubes

  • 1 cup shredded sharp cheddar, plus another generous handful

  • 1 cup shredded Colby jack

  • 1 1/2 C hot milk

  • 1/4 c heavy cream

  • 2 Tbsp butter

  • 2 Tbsp flour

  • 2 Tbsp kosher salt you'll add to your boiling water, plus 1 tsp and another pinch

  • 1/2 tsp pepper

  • Pinch of nutmeg

Topping:

  • 1/2 c panko bread crumbs

  • 1/4 c grated parmesan

  • 1/4 tsp paprika

  • 2 T melted butter

  • Finely sliced flat leaf parsley or chive, for garnish

How to Prepare:


*Heat your oven to 450 and lightly grease a 9x13 baking dish and set aside.


1. Fill a large dutch oven pan with water (enough for your pasta), then add in a generous splash of olive oil, 2 Tbsp kosher salt, your 3 slices of raw bacon, then give a stir and bring to a rolling boil. Once boiling, add in your elbow macaroni and cook according to package directions (to al dente), being sure to stir often to avoid the noodles from cooking unevenly and clumping together (you can prepare your crusty topping while the noodles boil). Strain when complete, discard the bacon and add your pasta back into the dutch oven and set aside.


2. To make your topping, whisk together the panko, parmesan cheese, 2 Tbsp melted butter and 1/4 tsp paprika into a small bowl and set aside.


3. Next, put your cup and a half of milk into a microwave safe bowl and heat for 1 and 1/2 to 2 minutes, stirring half way through and removing once hot. Set aside next to your cooktop where you'll start preparing the roux in a medium saucepan.


4. Begin making your roux by combining 2 Tbsp butter with 2 Tbsp of flour into a medium size saucepan and whisk constantly for 2 minutes over low heat.


4. Increase the heat just a tad, and slowly pour the hot milk into your roux base by whisking constantly for another 5 minutes or so, until all milk has been added and your roux has developed a heavy cream like consistency. Do not boil.


5. Once your roux is thick, start adding in your cheese, one handful at a time until all cheese has been added. This includes the Velveeta, sharp shredded cheddar and Colby jack cheese.


6. Next, add in your tsp of kosher salt, along with your pepper, nutmeg and paprika to the cheese mixture. Whisk until all cheese is gooey and melted completely and all seasonings have been distributed evenly. Then, dump your cheese sauce on top of the elbows into the dutch oven and stir until all pasta has been coated evenly. Give a taste for seasoning and add more kosher salt if necessary.


7. Pour your cheesy pasta into the baking dish and and drizzle the heavy cream on top and give a stir. If you're going to sneak in veggies, now would be the time!


8. With clean hands, sprinkle on another generous handful of sharp cheddar and then your crumbly panko topping onto that. Bake at 450 for 5-7 minutes until your crust is golden and crispy.


9. Remove from oven, and garnish with sliced parsley or chive if desired. Enjoy!



Did you make this recipe? Don't forget to post a photo and tag @boujeekitchen_ on instagram and hashtag it #boujeekitchen


In the same way, faith by itself, if not accompanied by action, is dead.

James 2:17

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