One of my coworkers once said to me that she would enjoy some blog posts with step by step instructions on how to make my yummy food. So this post - it's for you my friend! :)
A few months ago I posted about my baked mac n' cheese, including the recipe, but now I'm showing you each step you must take to get to the end result - a ooey gooey four cheese baked mac n' cheese!!!
Preheat oven to 350 and grease 9x9 baking dish with butter
(When using a whole box of macaroni I usually use a
9X13 dish or two dishes and freeze one for later!)
Shred four types of Cheese
-8 oz shredded cheddar cheese
(set 2 oz aside for cheese sauce)
-4 oz shredded jack cheese
-4 oz shredded mozzarella cheese
-4 oz shredded havarti cheese
*You could use as many or as few types of cheese for this,
just make sure it's a total of 20 oz of shredded cheese.
NO PHOTO! :(
(Sad, but I think we all know what boiling pasta looks like...)
Fill the pot for your pasta about 3/4 of the way full with water and bring to a boil.
Once boiling, add the pasta and cook for 5 minutes until al dente.
Drain pasta and toss with 2 tablespoons butter.
Melt 4 tablespoons butter over low heat.
(This looks like more, but it's not - promise!)
Add 4 tablespoons flour.
Stir to combine and cook about 3 minutes - stirring constantly.
Increase heat to medium heat.
Whisk in milk little by little and cook until thickened
(about 4-5 minutes but maybe longer).
Remove from heat then add salt, pepper and the reserved cheddar cheese.
Add the cooked, drained, buttered pasta to the cheese sauce and stir to combine.
Put half of the saucy macaroni mixture into the grease
baking dish and cover with half of the shredded cheese.
Repeat with the rest of the saucy macaroni mixture
and the rest of the shredded cheese.
Sprinkled breadcrumbs on top.
Cover it with foil and then plastic wrap to freeze and bake at a later date! :)
If not sent to the freezer,
Bake for about 45 minutes and let sit 5 minutes before serving.
Serve and ENJOY!