Baked Homemade Macaroni and Cheese
The perfect comfort food side dish with three cheeses.
Equipment
- Food processor or cheese grater
- Large bowl
- 9 x 13 baking dish
- Large pot
- Saucepan
Ingredients
- 1½ lbs macaroni
- 2 cups cheddar cheese shredded
- 2 cups gruyere cheese shredded
- 2 cups gouda shredded, not smoked
- 6 cups chicken broth
- 4 tbsp butter unsalted
- ½ tbsp kosher salt
- ½ tbsp white pepper ground
- 1 cup heavy cream
- 1 cup milk
Instructions
- Preheat the oven to 350°F or gas mark 4.
- If using block cheese use a food processor with the grating attachment or cheese grater to shred the cheeses.
- In a large pot bring the chicken broth to a boil and add the pasta. Cook according to the directions but a minute less than the time to reach al dente. The pasta will finish cooking in the oven. Strain the pasta.
- While the broth is heating up and boiling in another saucepan add the milk, cream, butter, salt, and pepper together and heat until the milk is warm. Add the gouda and gruyere and stir until the cheese has melted.
- Pour the pasta into a large bowl and add the cheese mixture. Stir in half of the cheddar.
- Pour into the 9x13 baking dish and top with the remaining cheddar. Bake for 30 minutes.
Nutrition
Serving: 1servingCalories: 479kcalCarbohydrates: 34gProtein: 23gFat: 28gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 96mgSodium: 966mgPotassium: 261mgFiber: 1gSugar: 3gVitamin A: 797IUVitamin C: 6mgCalcium: 518mgIron: 1mg
Nutrition Disclaimer*
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