Baked Macaroni and Cheese
- Carbohydrate 199.457459756978 g
- Cholesterol 728.217086161048 mg
- Fat 200.387826441371 g
- Fiber 0.737812506678876 g
- Protein 149.044504850449 g
- Saturated Fat 116.181710110364 g
- Serving Size 1 1 recipe (1244g)
- Sodium 3635.73111798933 mg
- Sugar 198.719647250299 g
- Trans Fat 14.7850011159341 g
- Calories 3199 calories
Step-by-step
- Preheat oven to 350 degrees F (175 degrees C).
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- In a large pot with boiling salted water cook pasta until al dente. Drain.
- In a medium skillet saute the chopped onion, and minced garlic. Take off heat and add chopped cooked bacon and set aside.
- To make the sauce, in a medium saucepan melt the butter or margarine over low heat. Once melted, add the flour and stir constantly for 2 minutes. Gradually add milk and continue stirring until thickened. Stir in 2 cups of the grated Cheddar cheese and stir until melted.
- Combine cooked pasta, sauteed vegetables and sauce. Pour into a 2 quart casserole dish. Add the last cup of grated Cheddar cheese to top of mixture.
- Bake uncovered in preheated oven until cheese on top is melted and brown, 15 to 20 minutes. Serve warm.
Cheddar cheese does the heavy lifting in this recipe, acting simultaneously as the primary flavoring agent and the structural binder for the sauce. Sharp aged cheddar provides maximum flavor per ounce, meaning less cheese achieves a richer taste profile than mild varieties. Budget-conscious cooks benefit from buying blocks rather than pre-shredded bags, avoiding anti-caking cellulose agents that inhibit smooth melting.
Equipment Management
Minimalist kitchens require strategic dish rotation to avoid a sink full of cookware. Boil the penne pasta in a standard large pot, drain it thoroughly, and reserve that same vessel to mix the final casserole components, cutting down on extra wash cycles. A heavy-bottomed medium saucepan prevents scorching during the roux stage, where butter and flour cook over low heat for precisely two minutes to eliminate raw starch flavors. Use a whisk rather than a wooden spoon when streaming milk into the roux to prevent lumps from forming.
- Bake the casserole uncovered at 350 degrees F for 15 to 20 minutes until the top layer achieves a deep amber brown.
- If the sauce appears too thick before adding cheese, thin it gradually with tablespoons of warm milk rather than cold liquid.
- Pair this rich pasta bake with a sharp, acidic green salad dressed in simple vinaigrette to balance the high fat content.
