Creamy Baked Macaroni and Cheese
Not all pre-shredded cheeses are the same. Some are lightly coated in cornstarch and may result in a grainy macaroni and cheese. If you don't want to risk it, I'd say grate your own cheeses and use a blend of sharp cheddar, mild cheddar and/or a colby jack!
Servings: 8
Equipment
- Cast iron skillet
Ingredients
- 1 lb. medium shell pasta
- 1 cup milk whole or 2%
- 2 large eggs
- 1/2 cup (1 stick) unsalted butter melted
- 1 tablespoon Worcestershire sauce
- 1/2 tablespoon Dijon mustard
- 1 teaspoon smoked paprika + more if desired
- 2 cups Sharp Cheddar cheese shredded
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
- 2 cups mild cheddar, mozzarella or Colby Jack shredded
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 4 minutes. Transfer to a colander and rinse under cold water to stop cooking. Set aside.
- In a large bowl, whisk the milk and eggs. Add in the cooked pasta, melted butter, Worcestershire sauce, Dijon mustard, smoked paprika, 2 cups sharp Cheddar, salt and pepper, and stir until well combined.
- Pour the shell pasta mixture into a large sized cast iron skillet, in an even layer. 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 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 4 to 5 minutes. (The broiled cheese can go from golden to burnt fairly quickly, so keep a close eye on it.) Serve and enjoy!