Layered Baked Macaroni and Cheese
Layered Baked Macaroni and Cheese
Ingredients
For the Macaroni and Cheese
- 16 ounces elbow macaroni
- 1 tablespoon salt, plus more, to taste
- 2 cups half-and-half
- 1 1/2 pounds Velveeta, cubed
- 8 ounces sharp cheddar cheese, shredded, divided
- 1/2 teaspoon black pepper, coarsely ground, or to taste
- 1 teaspoon Knorr chicken bouillon
Instructions
- 1
Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt to the boiling water, then add the elbow macaroni. Cook according to package directions until al dente, approximately 7-9 minutes.
⏱️ 10 min
- 2
Once the macaroni is cooked, drain it using a colander, but reserve 1 1/2 cups of the starchy pasta water. Set the cooked macaroni aside.
⏱️ 2 min
- 3
Using the same pot (to minimize dishes), add 1/2 cup of the reserved pasta water and the half-and-half. Heat over medium heat until simmering gently.
⏱️ 3 min
- 4
Add the cubed Velveeta to the pot. Stir occasionally with a whisk or rubber spatula until the Velveeta is fully melted and the sauce is smooth, approximately 5-7 minutes. Turn off the heat.
⏱️ 7 min
- 5
Gradually add 4 ounces of the shredded sharp cheddar cheese to the Velveeta sauce, stirring it in bit by bit until fully incorporated and melted. If the sauce becomes too thick, add a tablespoon or two more of the reserved pasta water until desired consistency is reached.
⏱️ 3 min
- 6
Season the cheese sauce with the coarsely ground black pepper, Knorr chicken bouillon, and additional salt to taste. Stir well to combine.
⏱️ 1 min
- 7
Preheat your oven to 350°F (175°C).
⏱️ 5 min•🌡️ 350
- 8
Pour approximately 3/4 of the prepared cheese sauce into the pot with the cooked macaroni. Gently mix thoroughly until the macaroni is evenly coated, being careful not to smash the noodles.
⏱️ 2 min
- 9
In a 9x13 inch baking dish, create layers: First, spread half of the macaroni and cheese mixture evenly in the bottom. Second, drizzle a thin layer of the remaining cheese sauce over the macaroni. Third, sprinkle 1 ounce of the remaining shredded sharp cheddar cheese over the sauce.
⏱️ 3 min
- 10
Fourth, add the rest of the macaroni and cheese mixture to the baking dish. Fifth, drizzle the remaining cheese sauce over the top. Finally, generously top with the remaining 3 ounces of shredded sharp cheddar cheese.
⏱️ 2 min
- 11
Bake the macaroni and cheese in the preheated oven for 20 minutes, or until bubbly around the edges.
⏱️ 20 min•🌡️ 350
- 12
To achieve a golden-brown, bubbly top, briefly broil on high for 20-30 seconds. Watch carefully to prevent burning, as broilers can vary greatly in intensity.
⏱️ 1 min
- 13
Remove from the oven and allow to cool slightly for 5-10 minutes before serving for optimal consistency. The Velveeta helps keep the mac and cheese creamy even when reheated.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Layered Baked Macaroni and Cheese
Ingredients
For the Macaroni and Cheese
- 16 ounces elbow macaroni
- 1 tablespoon salt, plus more, to taste
- 2 cups half-and-half
- 1 1/2 pounds Velveeta, cubed
- 8 ounces sharp cheddar cheese, shredded, divided
- 1/2 teaspoon black pepper, coarsely ground, or to taste
- 1 teaspoon Knorr chicken bouillon
Instructions
- 1
Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt to the boiling water, then add the elbow macaroni. Cook according to package directions until al dente, approximately 7-9 minutes.
⏱️ 10 min - 2
Once the macaroni is cooked, drain it using a colander, but reserve 1 1/2 cups of the starchy pasta water. Set the cooked macaroni aside.
⏱️ 2 min - 3
Using the same pot (to minimize dishes), add 1/2 cup of the reserved pasta water and the half-and-half. Heat over medium heat until simmering gently.
⏱️ 3 min - 4
Add the cubed Velveeta to the pot. Stir occasionally with a whisk or rubber spatula until the Velveeta is fully melted and the sauce is smooth, approximately 5-7 minutes. Turn off the heat.
⏱️ 7 min - 5
Gradually add 4 ounces of the shredded sharp cheddar cheese to the Velveeta sauce, stirring it in bit by bit until fully incorporated and melted. If the sauce becomes too thick, add a tablespoon or two more of the reserved pasta water until desired consistency is reached.
⏱️ 3 min - 6
Season the cheese sauce with the coarsely ground black pepper, Knorr chicken bouillon, and additional salt to taste. Stir well to combine.
⏱️ 1 min - 7
Preheat your oven to 350°F (175°C).
⏱️ 5 min•🌡️ 350 - 8
Pour approximately 3/4 of the prepared cheese sauce into the pot with the cooked macaroni. Gently mix thoroughly until the macaroni is evenly coated, being careful not to smash the noodles.
⏱️ 2 min - 9
In a 9x13 inch baking dish, create layers: First, spread half of the macaroni and cheese mixture evenly in the bottom. Second, drizzle a thin layer of the remaining cheese sauce over the macaroni. Third, sprinkle 1 ounce of the remaining shredded sharp cheddar cheese over the sauce.
⏱️ 3 min - 10
Fourth, add the rest of the macaroni and cheese mixture to the baking dish. Fifth, drizzle the remaining cheese sauce over the top. Finally, generously top with the remaining 3 ounces of shredded sharp cheddar cheese.
⏱️ 2 min - 11
Bake the macaroni and cheese in the preheated oven for 20 minutes, or until bubbly around the edges.
⏱️ 20 min•🌡️ 350 - 12
To achieve a golden-brown, bubbly top, briefly broil on high for 20-30 seconds. Watch carefully to prevent burning, as broilers can vary greatly in intensity.
⏱️ 1 min - 13
Remove from the oven and allow to cool slightly for 5-10 minutes before serving for optimal consistency. The Velveeta helps keep the mac and cheese creamy even when reheated.
⏱️ 5 min