Creamy Baked Macaroni and Cheese
This is a spin on a Southern Baked Macaroni and Cheese. Adapted from the NY Times. The original recipe, linked at the bottom adds no seasoning at all. I added the Worcestershire sauce, Dijon mustard, smoked paprika, and garlic and onion powder.
Servings: 8
Equipment
- Cast iron skillet
Ingredients
- 1 lb. medium shell pasta
- 2 cups milk* whole, 2%, evaporated milk or heavy cream
- 2 large eggs
- 1/2 cup (1 stick) unsalted butter melted
- 1 tablespoon Worcestershire sauce
- 1/2 to 1 tablespoon Dijon mustard
- 1 to 2 teaspoons smoked paprika
- 1/2 teaspoon garlic powder optional
- 1/2 teaspoon onion powder optional
- 2 cups sharp cheddar cheese grated**
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly cracked pepper
- 3 cups mild cheddar, mozzarella or Colby Jack blend split; grated**
Instructions
- Pre-heat your oven to 350 degrees. Bring a large pot of generously salted water to a boil. Add in the shell pasta and cook a little under al dente, for about 6 minutes. Transfer to a colander and rinse under cold water to stop cooking. (You want the pasta to cool down a bit before adding to the milk and eggs below.) Set aside.
- In a large bowl, whisk together the milk and eggs. Add in the cooked pasta, melted butter, Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder and onion powder and 2 cups sharp cheddar (or 1 cup cheddar and 1 cup Colby jack), salt and pepper, and stir until well combined.
- Pour the shell pasta mixture into a large sized cast iron skillet or baking dish, spread in an even layer. Top with 1 cup of mozzarella/Colby jack blend. Cover with aluminum foil, transfer to the middle rack of the oven and bake for 30 minutes.
- Remove from oven. Carefully remove and discard the aluminum foil. Top the baked shell pasta mixture with the remaining 2 cups of cheese. Place back into the oven for about 5 minutes. Then, switch the oven setting to Broil and broil until the cheese is browned in spots, for about 5 minutes. (The broiled cheese can go from golden to burnt quickly, so keep a close eye on it.)
- Remove from oven and let cool until the macaroni and cheese is fully set, for about 10 to 15 minutes. (The mixture may appear jiggly at first, but it will firm up as it cools.) Serve warm and enjoy!
Notes
*You can also use 1 cup whole milk and 1 (12 oz.) can evaporated milk, or 1 cup milk and 1 cup heavy cream.
**Not all pre-shredded cheeses are the same. Some are lightly coated in cornstarch and may result in a grainy macaroni and cheese. So, I highly recommend grating your own cheeses and use a blend of sharp cheddar, mild cheddar and/or a Colby jack and mozzarella!