Baked Macaroni and Cheese with Japanese Barbecue Sauce
Baked Macaroni and Cheese with Japanese Barbecue Sauce
Ingredients
For the Macaroni and Cheese
- 1 pound elbow macaroni, cooked according to package directions
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 12 fluid ounces evaporated milk, one can
- 2 cups whole milk
- 4 1/2 cups sharp cheddar cheese, grated, divided
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
For Finishing
- Bachan's Roasted Garlic Japanese BBQ sauce, as needed for drizzling
Instructions
- 1
Preheat your oven to 350°F. Lightly grease a 9x13 inch baking dish. Grate the sharp cheddar cheese and set aside, dividing it into 3 cups for the sauce and 1 1/2 cups for layering. Cook the elbow macaroni according to package directions until al dente. Drain well and set aside.
⏱️ 5 min•🌡️ 350 - 2
In a large saucepan or Dutch oven, melt the unsalted butter over medium heat. Add the paprika, garlic powder, and onion powder, stirring for 30 seconds until fragrant. Whisk in the all-purpose flour and cook for 1 to 2 minutes, stirring constantly, until a thick paste (roux) forms.
⏱️ 3 min - 3
Gradually whisk in the evaporated milk, then the whole milk, ensuring no lumps. Bring the mixture to a gentle simmer, stirring frequently, until the sauce thickens to coat the back of a spoon, about 5 to 7 minutes.
⏱️ 7 min
- 4
Remove the saucepan from the heat. Add 3 cups of the grated sharp cheddar cheese to the sauce, stirring until completely melted and smooth. Stir in the kosher salt and freshly ground black pepper. Taste and adjust seasoning if necessary.
⏱️ 3 min
- 5
Add the cooked and drained elbow macaroni to the cheese sauce, stirring gently until all the pasta is thoroughly coated.
⏱️ 2 min
- 6
Pour half of the macaroni and cheese mixture into the prepared baking dish. Sprinkle with 3/4 cup of the remaining grated sharp cheddar cheese. Top with the rest of the macaroni and cheese mixture, then sprinkle generously with the remaining 3/4 cup of grated sharp cheddar cheese.
⏱️ 3 min
- 7
Bake for 30 minutes, or until the mac and cheese is bubbly and the top is golden brown.
⏱️ 30 min•🌡️ 350
- 8
Remove from oven and let rest for 5 minutes. Drizzle generously with Bachan's Roasted Garlic Japanese BBQ sauce before serving.
⏱️ 7 min
Kitchen Tools
Nutrition Facts (per serving)
Baked Macaroni and Cheese with Japanese Barbecue Sauce
Ingredients
For the Macaroni and Cheese
- 1 pound elbow macaroni, cooked according to package directions
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 12 fluid ounces evaporated milk, one can
- 2 cups whole milk
- 4 1/2 cups sharp cheddar cheese, grated, divided
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
For Finishing
- Bachan's Roasted Garlic Japanese BBQ sauce, as needed for drizzling
Instructions
- 1
Preheat your oven to 350°F. Lightly grease a 9x13 inch baking dish. Grate the sharp cheddar cheese and set aside, dividing it into 3 cups for the sauce and 1 1/2 cups for layering. Cook the elbow macaroni according to package directions until al dente. Drain well and set aside.
⏱️ 5 min•🌡️ 350 - 2
In a large saucepan or Dutch oven, melt the unsalted butter over medium heat. Add the paprika, garlic powder, and onion powder, stirring for 30 seconds until fragrant. Whisk in the all-purpose flour and cook for 1 to 2 minutes, stirring constantly, until a thick paste (roux) forms.
⏱️ 3 min - 3
Gradually whisk in the evaporated milk, then the whole milk, ensuring no lumps. Bring the mixture to a gentle simmer, stirring frequently, until the sauce thickens to coat the back of a spoon, about 5 to 7 minutes.
⏱️ 7 min - 4
Remove the saucepan from the heat. Add 3 cups of the grated sharp cheddar cheese to the sauce, stirring until completely melted and smooth. Stir in the kosher salt and freshly ground black pepper. Taste and adjust seasoning if necessary.
⏱️ 3 min - 5
Add the cooked and drained elbow macaroni to the cheese sauce, stirring gently until all the pasta is thoroughly coated.
⏱️ 2 min - 6
Pour half of the macaroni and cheese mixture into the prepared baking dish. Sprinkle with 3/4 cup of the remaining grated sharp cheddar cheese. Top with the rest of the macaroni and cheese mixture, then sprinkle generously with the remaining 3/4 cup of grated sharp cheddar cheese.
⏱️ 3 min - 7
Bake for 30 minutes, or until the mac and cheese is bubbly and the top is golden brown.
⏱️ 30 min•🌡️ 350 - 8
Remove from oven and let rest for 5 minutes. Drizzle generously with Bachan's Roasted Garlic Japanese BBQ sauce before serving.
⏱️ 7 min