Or instead, try mixing it up by using half cheddar and another cheese such as gouda, fontina, or gruyere.
The full printable recipe is below, but let’s walk through how to make the best macaroni & cheese sauce. How to Make the Baked Macaroni & Cheese Sauce Time: Set aside about 40 minutes to complete this recipe.When you’re ready to serve, thaw overnight and bake. Plus, it’s an excellent make-ahead freezer meal – prepare everything in advance and freeze it. The recipe can be broken down into three manageable parts: cooking the pasta, making the sauce, and adding a topping. It’s the same seasoning I rave about it in my ham & cheese strata. The mustard powder adds a sharp kick and added depth of flavor. Flavor: T his recipe offers all the cheesiness you expect from a good macaroni and cheese recipe, but I’ve enhanced it with garlic powder, smoked paprika, and mustard powder.Coupled with the slightly toasted, crisp Panko topping, this baked mac & cheese is amped up with rustic texture. I just love the way the cheese sauce sticks to the ridged surface and fills the shells. Texture: Elbow macaroni can be used in this recipe, but I prefer pasta shells.It’s certainly nothing new and unique, but it makes a terrific meat-free meal alongside something healthier like fresh salad or steamed green beans. The latest and greatest dinner recipe in my kitchen is baked macaroni and cheese. When I’m bored in the kitchen, I use this easy and manageable one-night-a-week commitment to keep dinnertime creative, interesting, and satisfying. Here’s what I do and you’re welcome to borrow it: prepare a new-to-you dinner recipe just once a week. If you’ve been in a dinner rut lately, you likely need a boost of motivation with a simple strategy. Topped with breadcrumbs and baked for a wonderfully crisp and textured finish, this is comfort food at its best. The key to this baked macaroni and cheese is the rich and velvety cheese sauce made with sharp cheddar and smooth cream cheese.