Baked Mac and Cheese

Ingredients

• 2 lb elbow pasta (Cooked; the creator says about two pounds of pasta. The source does not specify how much water to boil it in.)
• 10 oz cheddar cheese (Shredded; the creator estimates this amount.)
• 10 oz mozzarella cheese (Shredded; the creator estimates about the same amount as the cheddar.)
• 4 oz smoked Gouda (Shredded.)
• 4 tbsp butter (The creator says to use equal parts fat and flour; 4 tablespoons of butter is inferred from the stated 4 tablespoons of flour.)
• garlic powder (A quantity is not specified.)
• onion powder (A quantity is not specified.)
• paprika (A tiny bit; amount not specified.)
• salt (Amount not specified.)
• black pepper (Amount not specified.)
• Tony's Creole seasoning (A quantity is not specified; the creator says they were out of it, then found some more. Store-bought blend ingredients are unspecified.)
• 4 tbsp all-purpose flour
• 1 cup milk (Heavy cream is offered as an alternative, without a specified amount.)

Steps

1. 1

   Bring a pot of water to a boil for the pasta. The source does not give a water quantity.

2. 2

   Cook the elbow pasta in the boiling water. The transcript says the creator cooked about two pounds but does not specify a cooking time or doneness cue.

3. 3

   Shred the cheddar, mozzarella, and smoked Gouda. The creator recommends shredding the cheese yourself because pre-shredded cheese may clump in the sauce.

4. 4

   Melt the butter in a pan over medium-low heat (the creator sets the burner to 4 and cautions against high heat).

5. 5

   Add garlic powder, onion powder, a tiny bit of paprika, salt, black pepper, and Creole seasoning to the melted butter. Whisk to combine and let the seasonings cook briefly.

6. 6

   Whisk in the flour. Cook the roux until the raw flour taste is gone, taking care not to burn it; it may clump slightly.

7. 7

   Slowly pour in the milk a little at a time, whisking between each addition until incorporated. The creator says heavy cream can be used instead.

8. 8

   Add a couple of handfuls of the mixed shredded cheeses to the sauce and whisk until incorporated. Reserve the remaining cheese for topping.

9. 9

   Divide the cooked pasta between two pans, then divide the cheese sauce between them. Stir each pan well so the sauce coats the noodles.

10. 10

    Spread the pasta evenly in the pans and generously top with the reserved shredded cheese.

11. 11

    Bake at 450°F (232°C) for about 15 minutes, until bubbling.

12. 12

    Remove from the oven and serve. The creator notes that the finished mac and cheese should be wet, and says they might have preferred to use more cheese.

Notes

The creator makes two pans and prefers a wet consistency. The quantity of butter is inferred from the instruction to use equal parts fat and flour and the stated 4 tablespoons of flour. The transcript does not specify pasta-boiling time, the seasonings' quantities, or the amount of cheese to reserve.

Nutrition per serving

• main
• American
• baked
• comfort food