Baked Macaroni & Cheese Recipe

cheddar cheese

🥗Healthier: reduced-fat cheddar cheese

💰Cheaper: processed cheese

Lower calorie option or more budget-friendly.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Healthier fat option or more economical.

Boil water in a large pot for the macaroni.

Add 1 teaspoon of natural sea salt to the boiling water.

Add 2 bags of elbow macaroni to the boiling water and stir to prevent sticking.

Cook the macaroni until slightly overcooked, then drain.

In a saucepan, melt 2 tablespoons of butter over medium heat.

Whisk in 2 tablespoons of flour to create a roux, cooking for about 2 minutes without browning it.

Gradually add 2 cans of evaporated milk to the roux, mixing until smooth and warm.

Add red annatto dye to the sauce for color, mixing until incorporated.

Cut Velveeta cheese into cubes and add to the sauce, stirring until melted and smooth.

Add 1/2 block of sharp cheddar cheese to the sauce and mix until melted.

Pour the cheese sauce over the cooked macaroni and mix well.

Transfer the macaroni and cheese mixture to a baking dish.

Top with remaining sharp cheddar cheese and 1/4 block of Monterey Jack cheese for extra crust.

Cover the baking dish with foil and bake at 375°F for 10 minutes.

Remove the foil and bake for an additional 30 minutes until golden brown and crispy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens