Ultimate Baked Macaroni and Cheese
Ultimate Baked Macaroni and Cheese
Ingredients
For the Pasta
- 1 pound elbow macaroni
- 1 tablespoon Better Than Bouillon Roasted Chicken Base
For the Rich Cheese Sauce
- 4 tablespoons unsalted butter
- 1 1/2 cups heavy whipping cream
- 1 can PET evaporated milk, 12 ounce
- 1/2 cup sour cream
- 1 tablespoon Tony Chachere's Original Creole Seasoning
For the Cheeses
- 10 ounces Cabot Vermont Seriously Sharp Cheddar cheese, shredded
- 6 ounces Tillamook extra sharp white cheddar cheese, shredded
- 4 ounces Castello creamy Havarti cheese, shredded
- 4 ounces Kraft mozzarella cheese, shredded
- 4 ounces Sargento Fiesta Pepper Jack cheese, shredded
Instructions
- 1
Preheat your oven to 400°F (200°C). Bring a large pot of water to a rolling boil. Add the Better Than Bouillon Roasted Chicken Base to the boiling water and stir to dissolve. Add the elbow macaroni and cook according to package directions until al dente. Drain the pasta thoroughly using a colander and set aside.
⏱️ 15 min•🌡️ 400 - 2
While the pasta cooks, prepare the cheese sauce base. In a large saucepan or Dutch oven, melt the unsalted butter over medium heat. Pour in the heavy whipping cream and the 12-ounce can of PET evaporated milk. Heat the mixture until it reaches a nice hot and bubbly state, but do not allow it to boil aggressively.
⏱️ 5 min
- 3
Once the milk mixture is bubbly, reduce the heat to low. Add approximately 2/3 of the total shredded cheeses (a mix of all varieties) to the hot milk mixture, stirring continuously with a whisk or spoon until the cheese begins to melt and incorporate smoothly. Reserve the remaining 1/3 of the shredded cheeses for layering.
⏱️ 5 min
- 4
Turn off the heat. Stir in the Tony Chachere's Original Creole Seasoning and the sour cream. Continue stirring until the sour cream is fully combined and the sauce is smooth, thick, and uniformly cheesy. If the sauce appears too thick, a splash more heavy whipping cream can be added.
⏱️ 3 min
- 5
Add the drained elbow macaroni to the prepared cheese sauce. Stir well to ensure every piece of pasta is thoroughly coated in the rich, creamy sauce. If the mixture appears too dry, add a bit more heavy whipping cream, 1 tablespoon at a time, until desired consistency is reached.
⏱️ 2 min
- 6
Transfer half of the macaroni and cheese mixture into a 9x13 inch baking dish. Sprinkle half of the reserved shredded cheeses evenly over this first layer. Add the remaining macaroni and cheese mixture on top, spreading it evenly. Finish with the remaining reserved shredded cheeses, ensuring a generous, even layer.
⏱️ 5 min
- 7
Bake the macaroni and cheese in the preheated oven for 20-25 minutes, or until the cheese on top is completely melted and bubbly. For a crispy, golden-brown crust, transfer the dish to the broiler for 2-3 minutes, watching carefully to prevent burning, until the top is beautifully browned.
⏱️ 25 min•🌡️ 400
Kitchen Tools
Nutrition Facts (per serving)
Ultimate Baked Macaroni and Cheese
Ingredients
For the Pasta
- 1 pound elbow macaroni
- 1 tablespoon Better Than Bouillon Roasted Chicken Base
For the Rich Cheese Sauce
- 4 tablespoons unsalted butter
- 1 1/2 cups heavy whipping cream
- 1 can PET evaporated milk, 12 ounce
- 1/2 cup sour cream
- 1 tablespoon Tony Chachere's Original Creole Seasoning
For the Cheeses
- 10 ounces Cabot Vermont Seriously Sharp Cheddar cheese, shredded
- 6 ounces Tillamook extra sharp white cheddar cheese, shredded
- 4 ounces Castello creamy Havarti cheese, shredded
- 4 ounces Kraft mozzarella cheese, shredded
- 4 ounces Sargento Fiesta Pepper Jack cheese, shredded
Instructions
- 1
Preheat your oven to 400°F (200°C). Bring a large pot of water to a rolling boil. Add the Better Than Bouillon Roasted Chicken Base to the boiling water and stir to dissolve. Add the elbow macaroni and cook according to package directions until al dente. Drain the pasta thoroughly using a colander and set aside.
⏱️ 15 min•🌡️ 400 - 2
While the pasta cooks, prepare the cheese sauce base. In a large saucepan or Dutch oven, melt the unsalted butter over medium heat. Pour in the heavy whipping cream and the 12-ounce can of PET evaporated milk. Heat the mixture until it reaches a nice hot and bubbly state, but do not allow it to boil aggressively.
⏱️ 5 min - 3
Once the milk mixture is bubbly, reduce the heat to low. Add approximately 2/3 of the total shredded cheeses (a mix of all varieties) to the hot milk mixture, stirring continuously with a whisk or spoon until the cheese begins to melt and incorporate smoothly. Reserve the remaining 1/3 of the shredded cheeses for layering.
⏱️ 5 min - 4
Turn off the heat. Stir in the Tony Chachere's Original Creole Seasoning and the sour cream. Continue stirring until the sour cream is fully combined and the sauce is smooth, thick, and uniformly cheesy. If the sauce appears too thick, a splash more heavy whipping cream can be added.
⏱️ 3 min - 5
Add the drained elbow macaroni to the prepared cheese sauce. Stir well to ensure every piece of pasta is thoroughly coated in the rich, creamy sauce. If the mixture appears too dry, add a bit more heavy whipping cream, 1 tablespoon at a time, until desired consistency is reached.
⏱️ 2 min - 6
Transfer half of the macaroni and cheese mixture into a 9x13 inch baking dish. Sprinkle half of the reserved shredded cheeses evenly over this first layer. Add the remaining macaroni and cheese mixture on top, spreading it evenly. Finish with the remaining reserved shredded cheeses, ensuring a generous, even layer.
⏱️ 5 min - 7
Bake the macaroni and cheese in the preheated oven for 20-25 minutes, or until the cheese on top is completely melted and bubbly. For a crispy, golden-brown crust, transfer the dish to the broiler for 2-3 minutes, watching carefully to prevent burning, until the top is beautifully browned.
⏱️ 25 min•🌡️ 400