The next day, I baked the macaroni and cheese in a 375° F oven for about 45 minutes. At this point, I refrigerated the macaroni and cheese because I was taking it to a family gathering the next day. Finally, I sprinkled on the Panko bread crumbs that I had mixed with some melted butter. I topped it with additional Cheddar cheese. Then, I poured the macaroni into a large baking dish. I added the cooked macaroni to the cheese sauce, and stirred to combine everything. I whisked the mixture until all of the cheese had melted and it was creamy smooth.
I removed the pan from the heat, and added part of the Cheddar cheese, all of the Gruyère cheese, salt, pepper, and nutmeg. After that, I whisked in the milk and cooked the mixture until it was thickened and bubbly. Then, I let the roux cook over medium heat for several minutes. Next, I melted part of the butter in a large pan and whisked in the flour. Once it was al dente, I drained the macaroni and rinsed it well with cold water. The first thing that I did was to cook the macaroni in salted water according to the package directions. I used the following ingredients: Dried elbow macaroni, Kosher salt, milk, unsalted butter, all-purpose flour, sharp Cheddar cheese, Gruyère cheese, freshly ground black pepper, nutmeg, and Panko bread crumbs. It’s creamy, cheesy goodness makes it the ultimate comfort food for any time! Baking it off tomorrow morning for a big ol' graduation party.Ultimate Make Ahead Macaroni and Cheese is elegant enough to serve at a dinner party, but easy enough to serve during the week. It LOOKS good, anyway, in the enormous pan. And I think I did rescue it, rather than having to waste 4 pounds of cheese (and an extra trip to Costco)!. And the resulting sauce was still a little bit grainy - but the cheese did melt back into the liquid. But, rather than throw it all out and start over, I poured off most of the liquid into another large pan, added the roux to THAT, thickened it over LOW heat, and then added the clumpy cheese solids back into the hot thick milk sauce (aka bechamel) about one tablespoon at a time, whisking until melted each time, over LOW heat. I used The Google and found out a slew of Food Science reasons why this works better.)ģ) have the cheese at room temperature (or at any rate not right out of the fridge).įirst time through (before learning and incorporating these tips), my cheese "seized" (made the awful gluey clumps that other people screamed about). (This milk/roux mixture will make a bechamel sauce, to which you can THEN add cheese. Hello! Here are some helpful hints, learned from hard experience, to make the "Cheese Seize" danger less imminent, and the recipe a bit more foolproof:ġ) add the roux to the hot milk and stir to thicken that a bit BEFORE adding the cheese. Easy recipe that you canât mess up and serves a lot. The prepackaged stuff has starch on it and it wonât melt like it should for the cheese sauce. Another excellent tip is, donât use shredded cheese that is ready for purchase. Like I said I hate to cook and usually not good at it and this turned out awesome. I poured the cheese sauce over the pasta in the stock pot and mixed it all together and then put some in the crock pot to keep warm and the two 1/2 chaffing pans. Because I was getting short on time, I never baked any of it. It turned out AMAZING!! My neighbors all raved about it. I didnât have white pepper so I used everyday regular pepper. I used 2 lbs of Sharp Cheddar 1.5 lbs of Monterey Jack and 1.5 lbs Colby Jack. I read all the reviews and took up someoneâs suggestion about using an extra pound of cheese.
It makes a ton of mac and cheese that will be more than enough for days. However, I love homemade macaroni and cheese and I wanted to make some for our neighborhood block party. Let me first put this out here, I hate cooking and do not enjoy it by any means.
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