Baked Elbow Mac & Cheese
Ingredients:
Prep time: 10 minutes | Cook time: 45 minutes
Serves: 4-6 | Calories per serving: 571-857
INGREDIENTS
- 2 1/2c. Kaslo Sourdough Elbow Macaroni
- 2c. Medium cheddar
- 2c. Sharp/aged cheddar
- 1c. Heavy cream
- 1/2c. Milk (2%)
- 1/3c. Butter
- 1/2tsp. Ground mustard
- 1/4tsp. Cayenne
- 1/2tsp. Salt
- Pepper, to taste
Optional
- 1tbsp. white flour (as a thickening agent)
Optional flavour additions (recommended for a more pungent mac ‘n cheese)
- 1/4c. Blue cheese or gruyère
- 1tsp. Smoked paprika
Instructions:
- Preheat oven to 350°. Bring a large pot of water to a rolling boil, and prepare Elbow Macaroni according to package instructions, about 5-7 minutes. Strain, and without rinsing, return the pasta to the pot. Cover, and set aside.
- In a saucepan over medium heat, melt butter. Whisk in heavy cream and milk, and bring to a gentle simmer, about 2-3 minutes. Reduce heat to medium-low, and slowly add medium cheddar cheese, stirring in to melt. You may also add your blue or gruyère cheese at this time. Add ground mustard, cayenne, salt, and pepper to preference. If desired, you may also add your smoked paprika at this time.
- Simmer sauce 12-15 minutes, whisking often, until slightly thickened. If you prefer a thicker sauce, you may (slowly) whisk in 1tbsp of flour over this time. Pour sauce over pasta in pot, and stir well. Transfer the cheesy macaroni to an oven safe glass or ceramic baking dish. Generously cover pasta with the sharp cheddar cheese, all the way to the edges. Sprinkle with additional pepper if desired.
- Bake 25-30 mins, until cheddar topping is golden brown, and edges are crispy and bubbling. Serve immediately, in an indulgent bowl on its own, or with your choice of meat and vegetables. Enjoy!
Pairing ideas: chicken nuggets and raw veggies with dip, bacon and peas, or baked chicken breast and roasted bell peppers.
