This baked macaroni and cheese is a true comfort food classic, featuring a creamy, custard-like base made with whole milk and eggs. The sharp cheddar provides a robust, tangy flavor that stands up to the richness, while a dash of Louisiana hot sauce and Worcestershire adds depth and a gentle warmth. The dish bakes until the center is set and the top is golden brown. It’s perfect for family dinners, potlucks, or whenever you crave something hearty and satisfying. Simple ingredients come together to create a luxurious meal that feels homemade and indulgent.
Macaroni & Cheese
Description
This baked macaroni and cheese is a true comfort food classic, featuring a creamy, custard-like base made with whole milk and eggs. The sharp cheddar provides a robust, tangy flavor that stands up to the richness, while a dash of Louisiana hot sauce and Worcestershire adds depth and a gentle warmth. The dish bakes until the center is set and the top is golden brown. It&# 226;ÂÂs perfect for family dinners, potlucks, or whenever you crave something hearty and satisfying. Simple ingredients come together to create a luxurious meal that feels homemade and indulgent.Ingredients
Directions
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Preheat oven to 350 degrees F (175 degrees C).
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Boil the macaroni in salted water according to package directions until al dente; drain well.
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Slice 8 ounces of the sharp cheddar cheese into 1/4-inch thick slices and set aside for topping.
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Place the remaining 8 ounces of sharp cheddar cheese in a food processor and pulse 4 or 5 times until finely chopped.
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Add the milk, eggs, Worcestershire sauce, Louisiana hot sauce, dry mustard, salt, and a dash of black pepper to the food processor.
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Blend the mixture until smooth and the cheese is fully incorporated into the liquid.
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Place the cooked macaroni in a greased glass casserole dish.
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Pour the cheese and milk mixture over the macaroni, stirring gently to ensure even distribution.
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Arrange the reserved cheese slices on top of the macaroni mixture.
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Bake for approximately 60 minutes, or until the custard is set and the top is golden brown.
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Optional: Sprinkle with paprika during the last 10-15 minutes of baking for color.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 2433.8kcal
- % Daily Value *
- Total Fat 154.3g238%
- Saturated Fat 90.6g453%
- Cholesterol 951.1mg318%
- Sodium 8595.1mg359%
- Total Carbohydrate 123.5g42%
- Dietary Fiber 7.9g32%
- Sugars 14.8g
- Protein 144.1g289%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Cover and refrigerate leftovers for up to 3 days. Reheat in the oven at 350ðF until warm.
Variation: For a crunchier top, sprinkle with 1/2 cup of bread crumbs tossed in 2 tablespoons of melted butter during the last 10 minutes of baking, or broil briefly until golden.
Variation: Instead of a casserole dish, you can bake this mixture inside hollowed-out tomatoes for approximately 15 minutes after the initial bake time, or use them as a serving vessel.
Tip: This recipe yields a rich, custard-like texture. If you prefer a lighter version, you can halve the recipe for two people using a quart-sized loaf pan.
