EL Mac N Cheese
This recipe first appeared on The EL Cooks. SeeMeCook added ingredient weights and nutrition.
Read the original recipeImported by Starr2 on SeeMeCook
A creamy, indulgent macaroni and cheese that balances a perfect blend of mozzarella and Colby jack for a dish that stays moist and cheesy.
- Time
- 40 minutes
- Equipment
- Stovetop and oven
- Good for
- Lunch or dinner
- Cuisine
- American
- Contains
- Gluten and dairy
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Weights are estimates. Together, the ingredients weigh about 1.02 kg before cooking, which is about 130 g per serving.
Steps
Bring a large pot of salted water to a boil and cook the macaroni according to package instructions until al dente.
Shred the mozzarella and Colby jack cheeses.
In a large bowl, mix all the shredded cheeses together until well combined.
Divide the cheese mixture into two equal portions; one for the sauce/filling and one for the topping.
Drain the cooked macaroni and combine with the first half of the cheese mixture and a prepared béchamel or cream base (standard for this style of mac) until creamy and melted.
Transfer the mixture to a baking dish and top evenly with the remaining half of the shredded cheese.
Bake in a preheated oven at 375°F (190 °C) (190°C (375 °F)) until the cheese is bubbly and the top is golden brown.
Notes
The author emphasizes mixing all cheeses together first before dividing them to ensure an even distribution of flavor and melt throughout the dish.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 460
- Protein
- 23 g
- Carbs
- 44 g
- Fat
- 20 g
- Fiber
- 2 g
Where the calories come from
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