Bushra Griffith
Macaroni and cheese casserole is a classic comfort food that can be made in many different ways. This dish is easy to make and can be a meal in itself or served as a side. The basic recipe involves cooking pasta until al dente, making a cheese sauce, and then baking the mixture in the oven. The type of cheese used can vary, and additional ingredients such as bacon, sausage, or vegetables can be added to create different flavours. The topping can also be varied, with options including breadcrumbs, panko crumbs, or extra cheese.
| Characteristics | Values |
|---|---|
| Oven temperature | 350°F (175°C) or 350 F / 180 C |
| Baking time | 25-30 minutes |
| Pasta | Elbow macaroni, al dente |
| Pasta quantity | 8 ounces (about 2 cups) |
| Cheese | Cheddar, gouda, Swiss, guyere, gruyère, Monterey Jack, pepper jack, Parmesan, provolone, gouda |
| Toppings | Breadcrumbs, panko crumbs, Parmesan, ham, bacon, sausage, hot dogs, chicken, jalapeño peppers, green chile peppers |
| Sauce | Béchamel, cheese, egg, milk, butter, mustard, onion, bay leaf, paprika |
| Storage | Refrigerate in an airtight container for 3-5 days, freeze for up to 3 months |
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What You'll Learn
Pre-cooking the pasta
Choosing the Right Pasta:
Start by selecting the type of pasta you want to use. Elbow macaroni is a classic choice for this casserole, but you can also use other tubular pasta shapes such as cellentani, rigatoni, or penne, or any similar pasta you prefer. Whole-wheat and gluten-free options are also available if you want a healthier twist.
Boiling the Pasta:
Fill a large pot with water and place it on your stovetop. Add a generous amount of salt to the water. Salt not only seasons the pasta but also helps enhance the overall flavour of the dish. Bring the water to a rolling boil. Follow the package instructions for cooking time, but remember to cook the pasta for a slightly shorter duration than indicated. You want the pasta to be just shy of al dente, as it will continue cooking in the oven later. Depending on the pasta, this could be about 2-3 minutes less than the package instructions. Keep an eye on the pasta to ensure it doesn't overcook.
Draining and Tossing in Oil:
Once the pasta is cooked to the right consistency, drain the water thoroughly. It's important to stop the cooking process at this stage to prevent overcooking. Transfer the drained pasta to a large mixing bowl. Drizzle a small amount of olive oil or regular vegetable oil over the pasta and gently stir to coat the pasta evenly. This step helps prevent the pasta from sticking together and keeps it separate and non-clumpy.
Cooling the Pasta:
Before adding the cooked pasta to your cheese sauce, it's essential to let it cool down. Place the bowl of oiled pasta aside and let it reach room temperature. This step ensures that the pasta doesn't continue cooking and that it blends well with the cheese sauce without affecting its consistency.
Timing is Key:
Remember, the key to pre-cooking the pasta for macaroni and cheese casserole is to not overcook it. You want the pasta to be slightly firmer than al dente, as the baking process will soften it further. Timing is crucial, so keep an eye on the pasta while it's boiling, and don't be afraid to taste-test it to ensure it's just right.
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Making the sauce
To make the sauce for macaroni and cheese casserole, you'll first want to cook your pasta. The pasta should be cooked to slightly less than al dente, as it will continue to cook in the oven. Drain the pasta, then transfer it to a large mixing bowl and toss with butter until the pasta is evenly coated. Set this aside.
Next, make a roux by melting butter and then whisking in flour. The ratio of butter to flour should be about 1:1. Cook the mixture, stirring, until it becomes smooth and bubbly and loses its raw flour scent, about 1-3 minutes.
Now, it's time to add the milk. Whisk the milk in gradually, maintaining a homogeneous texture. Keep whisking constantly and thoroughly, getting into all corners of the pan. You can also add heavy cream at this stage for extra creaminess. Continue whisking until the mixture is nice and smooth.
Remove the pan from the heat before adding the cheese. This is important because if the sauce is too hot when you add the cheese, it may turn clumpy or oily. Grated cheese is best, and you can use a mix of cheeses like cheddar, gouda, Swiss, Gruyère, and guyere. You can also add mustard, onion, bay leaf, and paprika for extra flavour. Season with salt and pepper to taste.
Finally, fold the cooked pasta into the sauce and mix until the pasta is evenly coated. You can now transfer the mixture to a baking dish and top with breadcrumbs and more cheese before baking.
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Combining the pasta and sauce
To combine the pasta and sauce for a macaroni and cheese casserole, start by cooking the pasta. You'll want to cook it until it is al dente, or even a minute less than that, as it will continue to cook in the oven. Drain the pasta and place it in a large bowl. Drizzle pasta with olive oil and stir to prevent the pasta from sticking together. Set aside to cool while preparing the cheese sauce.
Next, make the cheese sauce. Start by melting butter in a deep saucepan. Whisk in flour over medium heat and continue whisking until it forms a bubbly paste. You'll want to cook this roux until it becomes smooth and loses its raw flour scent, about one to three minutes. Slowly whisk in milk to form a smooth and creamy béchamel sauce. It's important that the milk is cold or room temperature to prevent the flour from clumping.
Once you have a smooth béchamel, remove it from the heat and stir in the grated cheese. Adding the cheese at the end helps to keep the sauce smooth and emulsified. You can use a variety of cheeses, such as cheddar, gouda, Swiss, Gruyère, or guyere, or a combination of several cheeses. You can also add other ingredients to the sauce, such as mustard, onion, bay leaf, and paprika, for added flavour.
Finally, combine the pasta and sauce. Fold the cooked pasta into the cheese sauce and stir until the pasta is evenly coated. You can also add extra grated cheese at this stage to create pockets of stretchy, melted cheese throughout the casserole. Pour the pasta and sauce into a greased baking dish and top with breadcrumbs and more cheese, if desired.
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Adding toppings
Macaroni and cheese casserole can be topped with breadcrumbs for a crunchy texture. For a browned breadcrumb topping, toss 1 cup of finely shredded fresh breadcrumbs with 2 tablespoons of melted butter. You can also use Panko crumbs for a crispier topping. Melt butter in a saute pan and toss the breadcrumbs to coat.
You can also add some crumbled cooked bacon, diced cooked sausage, or diced ham to the macaroni and cheese mixture. For a spicy kick, add a few tablespoons of minced jalapeño peppers or a small can of mild chopped green chile peppers.
If you want to experiment with different cheeses, you can add some Velveeta cheese to the cheddar cheese, or use some Monterey Jack cheese. Pepper jack cheese can also add some pleasant heat to the casserole.
For an extra cheesy kick, fold in some extra grated cheese into the pasta and cheese sauce to create tiny pockets of stretchy, melted, intensely flavored cheese.
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Baking
Baked macaroni and cheese is a simple, comforting, and delicious meal that can be prepared in a few easy steps. The recipe can be adapted to suit your preferences, but here is a general guide to achieving the perfect bake.
Firstly, preheat your oven to 350°F (175°C or 180°C). While the oven is heating up, prepare the pasta. Boil your chosen pasta—elbow macaroni or any tubular pasta works well—in salted water, cooking it slightly under al dente, as it will continue to cook in the oven. Drain the pasta and transfer it to a large mixing bowl. Drizzle with olive oil and toss to coat the pasta, then set it aside to cool.
Next, prepare the cheese sauce. Start by making a roux: melt butter in a saucepan and whisk in an equal amount of flour, or slightly more, until bubbly and golden. Gradually whisk in cold milk to create a smooth, creamy béchamel, being careful to avoid lumps. It is important that the béchamel is not too hot when you add the cheese, as this can cause the sauce to become grainy. Remove the saucepan from the heat and stir in your chosen grated cheese. A combination of cheeses, such as cheddar, gouda, Swiss, and Gruyère, can be used to enhance the flavour.
Now it's time to assemble the casserole. Combine the cooked pasta and cheese sauce in a large bowl, adding extra grated cheese to create pockets of stretchy, melty cheese. You can also add mix-ins like cooked bacon, sausage, ham, or hot dogs at this stage. Transfer the mixture to a greased baking dish. For a crunchy topping, toss breadcrumbs with melted butter and sprinkle over the macaroni.
Finally, bake the casserole in the preheated oven for around 30 minutes, or until it is browned and crispy. Allow it to rest for a few minutes before serving. Enjoy your homemade macaroni and cheese!
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