Classic Oven Baked Macaroni and Cheese
The king of comfort food. Pasta coated with a rich, decadent, creamy, cheese sauce that always pleases!
Equipment
- 13x9 inch oven safe casserole dish
Ingredients
- 1 lb shell pasta, cooked and drained
- 3 tbsp butter
- 3 tbsp flour
- ½ tsp red pepper flakes
- ½ tsp pepper
- 1 tsp kosher salt
- 1 tsp garlic powder
- 2 tsp dijon mustard
- 2¾ cups whole milk
- ¾ cup heavy cream
- 1 lb extra sharp cheddar cheese, shredded
Instructions
- Cook pasta shells as directed on the package. Drain and set aside.
- Preheat oven to 400°F.
- Grate cheese and set aside.
- Grease casserole dish and set aside.
- In a large saucepan, melt butter over medium heat.
- Add flour and whisk together with the butter to make a roux.
- Cook stirring constantly until roux turns a light golden brown.
- Whisk in red pepper flakes, garlic powder, salt, pepper and dijon mustard.
- Slowly whisk in milk and stir until there are no more lumps and sauce is smooth.
- Add grated cheese and stir until cheese melts and sauce is smooth.
- Stir in heavy cream.
- Fold in cooked pasta, stir to coat pasta with the cheese sauce.
- Taste and season with additional salt if needed.
- Transfer to greased casserole dish and cover pan with foil.
- Bake for 30 minutes, until cheese sauce boils.
- Remove from oven and let pasta rest for 5-10 minutes before serving.