Baked mac and cheese

Baked mac and cheese

Everyone’s favourite basic mac and cheese! Super basic, super easy and tremendous swift. You’ll never want the boxed things ever yet again!

Greetings from Chicago!

We did it. We ultimately moved to the Midwest following twenty years of living in California.

It virtually feels a bit surreal as we cope with the 22 diploma weather. I suggest, it was 65 levels when we still left LA!

But truthfully, it feels like house. Apart from residence is filled with seventeen unopened boxes loaded with my kitchen stuff.

So I require to unpack as fast as possible so I can in no way depart my Chicago property and as an alternative, nest inside with my new electric blanket and the coziest selfmade mac and cheese at any time.

This is your basic mac and cheese – there are no surprises listed here and there’s no fuss at all. It’s simple, it’s swift, and it’s completely manufactured from scratch.

It’s perfectly tacky with no becoming way too gummy, and the crunchy tops are just to die for ahead of you get into that creamy heaven beneath.

You can of course select to bake these in specific ramekins to avoid any type of sharing or you can dump the total mixture into a 2-qt baking dish.

Both works. It’s just that sharing can be a bit hard on this one.

Baked Mac and Cheese

Produce: five-6 servings

prep time: fifteen minutes

cook dinner time: 30 minutes

whole time: 45 minutes

Everyone’s preferred traditional mac and cheese! Super straightforward, super easy and tremendous quick. You’ll in no way want the boxed stuff ever once again!


  • 1/2 pound elbow pasta
  • 3 tablespoons unsalted butter
  • three tablespoons all-goal flour
  • 1 teaspoon paprika
  • one/two teaspoon onion powder
  • 2 (twelve-ounce) cans evaporated milk*
  • twelve ounces shredded additional-sharp cheddar cheese, about three cups, divided
  • 1/4 cup freshly grated Parmesan
  • Kosher salt and freshly floor black pepper, to style
  • two tablespoons chopped clean chives


  1. Preheat oven to 400 degrees F.
  2. In a large pot of boiling salted h2o, prepare dinner pasta in accordance to package guidelines drain well.
  3. Soften butter in a big skillet in excess of medium large warmth. Whisk in flour, paprika and onion powder right up until evenly browned, about 1 moment.
  4. Gradually whisk in evaporated milk till somewhat thickened, about 4-five minutes.
  5. Take away from heat. Stir in two cups cheddar cheese and Parmesan. Stir in pasta season with salt and pepper, to style.
  6. Divide pasta combination into five (ten-ounce) or six (8-ounce) ramekins or ovenproof bowls.* Place onto a baking sheet sprinkle with remaining one cup cheddar cheese.
  7. Spot into oven and bake until finally golden brown, about twenty-twenty five minutes.
  8. Provide right away, garnished with chives, if desired.

*I do not suggest substituting milk as the sauce will split in the oven, and the consistency will fluctuate quite a bit.

*If you do not have ramekins or ovenproof bowls, this can also be baked in a 2qt baking dish.

Tag @damn_scrumptious on Instagram and hashtag it #damndelicious.

Have any Question or Comment?

Leave a Reply

Your email address will not be published. Required fields are marked *