Are there ever enough versions of mac and cheese? Here’s another one! This Baked Macaroni and Cheese, containing 3 types of cheese, with its final layer of cheddar cheese sprinkled on top before baking, giving it a toasted cheese appearance upon completion. Mixing it altogether afterwards, provides a little flavor twist to enhance your taste experience along with that familiar feeling of comfort with each bite. Ahh!!! Who can’t use another food hug!!
The Prep:
After cooking the macaroni for about a minute less than the al dente time noted on packaging, drain and put it in a prepared pan. Grate an 8 ounce block of cheddar cheese and split it into 2 equal piles.
The Roux:
Melt the butter and whisk in the flour. Allow it to bubble up as you whisk it over LOW heat for about a minute. Add in the milk, Dijon mustard and the half block of cream cheese( #1). Continue to whisk until all ingredients are smoothly blended and begin to have a pudding-like consistency. Pour it over the macaroni and stir it in to coat the pasta evenly.
The Cheesy Layers of Goodness!
Next, add half of the grated cheddar cheese(#2) and mix it in to distribute evenly.
Follow up with mixing in the Parmigiano-Reggiano grated cheese(#3).
Grind as much pepper as you like over this and layer the remaining grated cheddar cheese over the top. DO NOT STIR IT IN!
Bake and eat!
Bake at 375 for 30 minutes. I really like the smell and taste of this toasty cheese!
Mix up and serve!
Now, stir it all together to mix in the melted, toasted cheese topping, YUM! Just one bite of this Baked Macaroni and Cheese will lead you to have another bite, then another…You get the point.
Baked Macaroni and Cheese
Ingredients
- 8 oz macaroni, uncooked (about 1 3/4-2 cups- dry)
- 1/4 c butter
- 1/4 c flour
- 1-1/2 c milk
- 1 t Dijon mustard
- 4 oz. light cream cheese (1/2 of a block)
- freshly ground black pepper
- 2 c freshly shredded cheddar cheese
- 1 c finely grated parmigiano-reggiano cheese
Instructions
- Cook macaroni in salted boiling water for a minute less than is stated on packaging for al dente. Drain.
- In saucepan, melt butter on medium-low heat. Whisk in flour.
- Add milk, Dijon mustard and softened cream cheese. Whisk until thickened. Remove from heat.
- Place macaroni in a prepared casserole dish. Pour roux over it and mix it in.
- Add in 1 cup of cheese and stir until just combined, but still visible.
- Next, stir in the grated Parmigiano-Reggiano cheese.
- Grind your desired amount of black pepper over top.
- Over this, sprinkle the remaining amount of cheddar cheese.
- Bake at 375°F for about 30 minutes. Remove from oven and stir to combine ingredients layered on top. Serve and enjoy!
