Creamy Mac And Cheese
Creamy Baked Macaroni and Cheese: Indulge in the ultimate comfort food with this rich and creamy baked macaroni and cheese recipe. Velvety cheeses, hints of thyme and nutmeg, and a crispy panko topping come together to create a delicious dish that will have everyone coming back for seconds.
— Constant Cookbook
Ingredients
- 1 pound pasta, any shape
- 1 1/2 cups whole or 2% milk
- 2 tablespoons all-purpose flour
- 1 cup shredded colby jack cheese
- 2 cups shredded monterey jack cheese
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 375 degrees.
- Cook the macaroni according to the package directions. Drain well.
- Meanwhile, heat the milk in a small saucepan until just simmering!
- Melt 6 tablespoons of butter in a large pot and add the flour to make a roux. Cook over low heat for 2 minutes, stirring frequently, until golden brown. Carefully stream in the hot milk and cook for a minute or two more, until the milk starts to thicken. Remove from heat, add the shredded cheeses, thyme leaves, 1 teaspoon of kosher salt, freshly cracked black pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-4 quart baking dish.
- Melt the remaining 2 tablespoons of butter. Add the panko into the skillet and toss to combine, then sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.
Nutrition
- Calories: 814 kcal
- Carbohydrate Content: 58 g
- Protein Content: 39 g
- Fat Content: 47 g
- Saturated Fat Content: 28 g
- Trans Fat Content: 0.5 g
- Cholesterol Content: 145 mg
- Sodium Content: 734 mg
- Fiber Content: 2 g
- Sugar Content: 8 g
- Unsaturated Fat Content: 15 g
- Serving Size: 1 serving
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