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#How to melt american cheese for macaroni and cheese for mac#

Then keep in mind some of those cheeses are more mild then others like mozzarella for instance in which you’d want to add some bold parmesan or romano cheese. My favorite blend of cheese for baked macaroni and cheese is extra sharp cheddar and Gruyere (which is a type of Swiss cheese), but you can try it with other two other types of smooth melting cheese such as:

#How to melt american cheese for macaroni and cheese for mac#

What’s the Best Kind of Cheese for Mac and Cheese? We serve with the works: stuffing, sweet potato casserole, green bean casserole, dinner rolls, mashed potatoes and gravy, turkey and pie! But on the holidays of course that’s different. It’s super hearty so I like to serve with steamed or roasted vegetables (broccoli is a great choice) and lean roast chicken. I just reheat individual portions in the microwave. Yes this will reheat but the texture isn’t as smooth and creamy as it is just after baking. While you could prepare it in advance and bake later (keeping pasta tossed with oil and sauce separate), it is best baked just after preparing so I recommend waiting.

Let cool just a few minutes and serve warm.

Bake: Bake in preheated oven until edges are just barely bubbling, about 20 minutes (if top is browning during baking you can tent with foil all ovens are little different).

Sprinkle panko over top and gently spread into an even layer.

Layer in baking dish: Pour into prepared baking dish, spread into an even layer.

Toss pasta with sauce: Pour drained pasta into a bowl, pour in sauce and remaining 1 cup gruyere cheese.

Stir in cheese off heat: Remove from heat let cool 1 minute then stir in 2 cups cheddar and 1 cup gruyere (it doesn’t need to fully melt through).

Cook until thick: Cook mixture stirring constantly until thickened (it should not boil!).

Season with 1 tsp salt (or to taste) and pepper to taste. While whisking slowly pour in warmed milk and half and half. Add flour and cook, stirring constantly 1 1/2 minutes.

Make roux and sauce: In a large saucepan or medium pot melt remaining 5 Tbsp butter over medium heat.

If it’s done early before sauce toss with a little olive oil so it doesn’t stick together. Cook macaroni just to al dente according to package instructions.

Cook pasta: Bring a large pot of lightly salted water to a boil.

Add panko and spread even, let toast, tossing frequently until golden brown.

Toast panko: Melt 1 Tbsp butter in a 10-inch skillet over medium-high heat.

Spray a 13 by 9 or 12 by 8-inch baking dish with non-stick cooking spray.

Preheat oven, prepare baking dish: Preheat oven to 325 degrees.

Ingredients Needed for Baked Macaroni and Cheese: I’m always looking for a reason to make this over-the-top delicious macaroni and cheese!

That crisp textural contrast perfectly compliments the tender noodles and creamy sauce.Īdd this to your holiday menu everyone will love it! And while you’re at it you may as well do a test run this weekend. This just wouldn’t be the same with out it. This sauce is rich!Īnd don’t even get me started on that panko topping. Then we up the decadence by also adding a fair amount of butter and some half and half to the recipe. The combination of extra sharp cheddar and Gruyere makes the best macaroni and cheese! Sure it’s pricey to buy the imported Gruyere cheese but it’s worth it.

You just can’t go wrong with an extra saucy, classic side dish like this. This is my family’s favorite macaroni and cheese! I’ve made it several times at holidays and it’s usually the top thing that gets the most compliments and repeat requests. It’s one of the ultimate side dish recipes! Baked Mac and Cheese – it’s amazingly cheesy, deliciously comforting and perfect for holidays and weekends! Macaroni noodles are cooked to al dente then tossed with a luxuriously creamy cheddar and gruyere sauce, then topped with crispy toasted panko and oven baked.