Big Back Baked Mac and Cheese
Big Back Baked Mac and Cheese
Ingredients
For the Pasta
- 1 pound cellentani pasta
- 1 chicken bouillon cube
- as needed water
For the Cheese Blend
- 6 ounces sharp cheddar cheese, freshly grated
- 4 ounces mozzarella cheese, freshly grated
- 4 ounces Colby Jack cheese, freshly grated
- 2 ounces smoked Gouda cheese, freshly grated
For the Seasoning Mix
- 1 teaspoon paprika
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon ground mustard
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon coarse black pepper
- 1/4 teaspoon red chili flakes
- 1/4 teaspoon dried oregano
For the Cheese Sauce
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 1 cup evaporated milk
- 1 cup heavy cream
- 1 1/2 cups whole milk
Instructions
- 1
Bring a large pot of water to a rolling boil. Add the chicken bouillon cube and stir until dissolved. Add the cellentani pasta and cook according to package directions until al dente. Drain well and set aside.
⏱️ 10 min
- 2
While the pasta cooks, grate all the cheeses (sharp cheddar, mozzarella, Colby Jack, smoked Gouda) and combine them in a large bowl. Set aside.
⏱️ 10 min
- 3
In a small bowl, combine all the seasoning mix ingredients: paprika, Cajun seasoning, ground mustard, onion powder, garlic powder, salt, coarse black pepper, red chili flakes, and dried oregano. Mix well and set aside.
⏱️ 2 min
- 4
In a large, heavy-bottomed pot or Dutch oven, melt the unsalted butter over medium heat.
⏱️ 2 min
- 5
Once the butter is melted, add the prepared seasoning mix and the all-purpose flour. Whisk continuously for 1 to 2 minutes to create a thick roux. It should have a pasty consistency.
⏱️ 2 min
- 6
Gradually whisk in the evaporated milk, heavy cream, and whole milk, a little at a time, ensuring no lumps form. Continue whisking until the sauce is smooth and begins to thicken.
⏱️ 5 min
- 7
Reduce the heat to low. Slowly add half of the freshly grated cheese blend to the sauce, a handful at a time, whisking constantly until each addition is fully melted and incorporated before adding more. Do not rush this process; ensure the sauce remains smooth.
⏱️ 8 min
- 8
Preheat your oven to 350°F (175°C).
⏱️ 10 min•🌡️ 350
- 9
Pour the cooked and drained pasta into the pot with the cheese sauce. Stir thoroughly until all the pasta is evenly coated with the rich cheese sauce.
⏱️ 3 min
- 10
Assemble the mac and cheese in a cast-iron skillet or a 9x13 inch baking dish. Spread half of the sauced macaroni evenly as the first layer.
⏱️ 2 min
- 11
Sprinkle a generous layer of the remaining shredded cheese blend over the first layer of macaroni. Drizzle a little more of the cheese sauce over this cheese layer.
⏱️ 1 min
- 12
Add the remaining sauced macaroni as the final layer, spreading it evenly. Top with the rest of the shredded cheese blend.
⏱️ 1 min
- 13
Bake in the preheated oven for 30 to 35 minutes, or until the top is golden brown and bubbly.
⏱️ 35 min•🌡️ 350
- 14
Remove from the oven and let the Big Back Baked Mac and Cheese rest for 10 minutes before serving. This allows the sauce to set slightly.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Big Back Baked Mac and Cheese
Ingredients
For the Pasta
- 1 pound cellentani pasta
- 1 chicken bouillon cube
- as needed water
For the Cheese Blend
- 6 ounces sharp cheddar cheese, freshly grated
- 4 ounces mozzarella cheese, freshly grated
- 4 ounces Colby Jack cheese, freshly grated
- 2 ounces smoked Gouda cheese, freshly grated
For the Seasoning Mix
- 1 teaspoon paprika
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon ground mustard
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon coarse black pepper
- 1/4 teaspoon red chili flakes
- 1/4 teaspoon dried oregano
For the Cheese Sauce
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 1 cup evaporated milk
- 1 cup heavy cream
- 1 1/2 cups whole milk
Instructions
- 1
Bring a large pot of water to a rolling boil. Add the chicken bouillon cube and stir until dissolved. Add the cellentani pasta and cook according to package directions until al dente. Drain well and set aside.
⏱️ 10 min - 2
While the pasta cooks, grate all the cheeses (sharp cheddar, mozzarella, Colby Jack, smoked Gouda) and combine them in a large bowl. Set aside.
⏱️ 10 min - 3
In a small bowl, combine all the seasoning mix ingredients: paprika, Cajun seasoning, ground mustard, onion powder, garlic powder, salt, coarse black pepper, red chili flakes, and dried oregano. Mix well and set aside.
⏱️ 2 min - 4
In a large, heavy-bottomed pot or Dutch oven, melt the unsalted butter over medium heat.
⏱️ 2 min - 5
Once the butter is melted, add the prepared seasoning mix and the all-purpose flour. Whisk continuously for 1 to 2 minutes to create a thick roux. It should have a pasty consistency.
⏱️ 2 min - 6
Gradually whisk in the evaporated milk, heavy cream, and whole milk, a little at a time, ensuring no lumps form. Continue whisking until the sauce is smooth and begins to thicken.
⏱️ 5 min - 7
Reduce the heat to low. Slowly add half of the freshly grated cheese blend to the sauce, a handful at a time, whisking constantly until each addition is fully melted and incorporated before adding more. Do not rush this process; ensure the sauce remains smooth.
⏱️ 8 min - 8
Preheat your oven to 350°F (175°C).
⏱️ 10 min•🌡️ 350 - 9
Pour the cooked and drained pasta into the pot with the cheese sauce. Stir thoroughly until all the pasta is evenly coated with the rich cheese sauce.
⏱️ 3 min - 10
Assemble the mac and cheese in a cast-iron skillet or a 9x13 inch baking dish. Spread half of the sauced macaroni evenly as the first layer.
⏱️ 2 min - 11
Sprinkle a generous layer of the remaining shredded cheese blend over the first layer of macaroni. Drizzle a little more of the cheese sauce over this cheese layer.
⏱️ 1 min - 12
Add the remaining sauced macaroni as the final layer, spreading it evenly. Top with the rest of the shredded cheese blend.
⏱️ 1 min - 13
Bake in the preheated oven for 30 to 35 minutes, or until the top is golden brown and bubbly.
⏱️ 35 min•🌡️ 350 - 14
Remove from the oven and let the Big Back Baked Mac and Cheese rest for 10 minutes before serving. This allows the sauce to set slightly.
⏱️ 10 min