Baked Macaroni and Cheese - Cabot Creamery

Baked Macaroni and Cheese - Cabot Creamery

Prep Time

20 minutes

Cook Time

40 minutes

Total Time

1 hours

Yields

8

Directions

  1. Preheat oven to 375°F. Butter 9-by-13-inch or other shallow baking dish or coat with nonstick cooking spray and set aside
  2. Stir macaroni into large pot of boiling salted water; cook for 5 minutes after water returns to boil, or until outside is cooked but center is still firm. Immediately drain in colander and rinse under cold water; set aside
  3. Heat milk to just below a simmer in a saucepan over medium-high heat or in microwave on high power for 20 second intervals
  4. Melt butter over medium-low heat or in microwave. Pour 2 tablespoons of this melted butter into bowl, add breadcrumbs and blend together thoroughly; set aside
  5. Reduce heat to low. Add flour to the butter in the pan and whisk 2 min, avoiding browning. Gradually add warm milk, whisking smooth after each addition. Cook, stirring often, until thick and simmering, about 3 min
  6. Remove from heat and whisk in salt, pepper, nutmeg, Tabasco and half (2 cups) of grated cheese. Stir in drained pasta
  7. Spread one-third of pasta in a greased dish. Top with one-third of cheese. Repeat layers twice more. Mix remaining cheese with breadcrumbs and sprinkle evenly on top
  8. Bake uncovered for 25 to 30 minutes, or until golden on top and bubbling throughout. Let stand for 5 minutes before serving

Ingredients

  • Cabot Salted Butter, ea to taste
  • 2¼ cups ea uncooked small elbow macaroni
  • 3 cups ea milk
  • 5 tsp ea Cabot Salted Butter
  • 3 ea slices firm white or whole wheat bread
  • 3 tsp ea King Arthur Unbleached All-Purpose Flour
  • ¾ tbsp ea salt
  • ¼ tbsp ea ground black pepper
  • 1/8 tbsp ea freshly grated nutmeg
  • Several dashes Tabasco Sauce, ea to taste
  • 16 oz ea Cabot Sharp Cheddar