Easy Baked Mac And Cheese Simply Scratch вђ Artofit For an extra cheese mac and cheese, add in an extra 1 2 cup of cheddar jack. add 2 tablespoons of sea salt to a boiling pot of water. add in 10 ounces (not a full box!) of elbow pasta and cook 1 to 2 minute shy of the package directions. drain into a colander. preheat your oven to 325℉ (or 160℃). Preheat oven to 375°f. spray or grease a casserole dish or a 9×13 pan. cook macaroni as directed on the package in salted water until tender, drain. while macaroni is cooking, combine 2 and 1 2 cups of cheese with flour, salt, pepper, and ground mustard. in a large bowl, combine cheese and flour mixture with hot macaroni and stir to combine.
Easy Baked Mac And Cheese Simply Scratch Use a non stick skillet or saucepan on low to medium heat. add about 1 4 cup of milk or cream per serving. place the mac and cheese in the skillet and stir frequently to distribute heat evenly. cover the pan occasionally to help create steam and retain moisture. heat until the mac and cheese is warmed through. Stir in 2 cups cheddar cheese and parmesan. stir in pasta; season with salt and pepper, to taste. divide pasta mixture into 5 (10 ounce) or 6 (8 ounce) ramekins or ovenproof bowls.*. place onto a baking sheet; sprinkle with remaining 1 cup cheddar cheese. place into oven and bake until golden brown, about 20 25 minutes. Prepare and boil pasta: spray a baking dish with cooking spray (or butter it). preheat the oven, and boil the pasta, until al dente. make the cheese sauce: melt the butter in a pan over medium heat. stir in the flour and the seasonings. cook for one minute, stirring constantly, then whisk in the milk and cream. Drain and set aside. make the roux. melt the butter in a medium saucepan over medium heat. blend in the flour, salt, and pepper. cook for 2 minutes. add milk and cheese. stir in milk and half and half, slowly, stirring constantly. remove from heat. add 1 cup shredded cheese to the sauce and stir just until melted.
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