Baked Macaroni & Cheese
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- 5 c
- elbow macaroni, cooked
- 8 Tbsp
- 8 Tbsp
- white flour
- 2 c
- whole milk
- 8 oz
- heavy whipping cream
- 10 oz
- sharp cheddar cheese, shredded
- 1 oz
- frank's red hot sauce
- 1 tsp
- 1/2 tsp
- cracked black pepper
1Melt the butter in a large pan over medium heat. Do not allow butter to brown.
2Once all the butter has melted, add the flour and stir continuously. Do NOT allow the flour mixture (roux) to brown. You must stir continuously. A wire whisk is best for this task.
3You are creating a roux! This is a basic sauce that can be used for different purposes. Here, it will be the basis of a delicious cheese sauce.
4Once the rawness of the flour has been cooked off, you will add the two cups of whole milk, whisking continuously.
5Once the milk has combined thoroughly with the flour mixture, add the following ingredients: heavy whipping cream, salt and cracked black pepper.
6Your roux will begin to thicken, continue whisking continuously. You want to avoid any lumps, and the vigorous whisking will help you avoid this.
7Once the mixture has thickened, add the Frank's red hot sauce and 6 of the 8 ounces of shredded cheese. Remove from heat immediately, and continue whisking until the cheddar has melted.
8In a large baking pan (glass or metal is fine), put the cooked macaroni on the bottom, then cover