Where do you stand with macaroni and cheese? There are those who are not so much a fan, those who ride the fence and “blue box” it, and then the die-hard mac-n-cheese connoisseurs! I’ll be honest – I was a fence rider, happy with my “blue box.” Until THIS baked mac and cheese recipe showed up in my life! 😍😍😍
I am not the office cheese-addict, but I was willing to fend her off for the chance to write about this uh-MMM-azing recipe. Because yes – it’s THAT good!
We cooked up about a dozen recipes in a day from Bronner’s Flavorful Favorites to showcase here, and I vividly remember the day we made this. The three of us shared which recipes we were most excited to taste-test! This recipe had me envisioning something similar to my mother-in-law’s Cheesy Potatoes, which I can’t get enough of. So, for probably the first time in my life, I couldn’t wait to try homemade, oven-baked macaroni and cheese.
And from the first bite, I was enticed to jump over that fence and join the delicious-side friends! I could talk this dish up, though at the moment I’d much rather be eating it! But you should just see this golden goodness for yourself …
Or better yet, taste it! You need the recipe for that … so here it is from our 1st edition Flavorful Favorites:
BAKED MACARONI AND CHEESE
- 2 cups Elbow Macaroni uncooked
- 1¾ cups Milk
- ½ cup Butter
- ½ cup Flour
- 1 cup Sour Cream
- ¼ cup Parmesan Cheese grated
- ½ tsp Salt & Pepper each
- ½ tsp Dry Mustard
- 2 cups Cheddar Cheese grated and divided
- Preheat oven to 350°F
- Cook the macaroni noodles according to package directions. Then drain and rinse with cold water.
- Pour noodles into a 2-quart baking dish.
- Meanwhile, in a saucepan, melt the butter and stir in the flour. Cook for 1 minute.
- Next, gradually stir in the milk. Then add in the sour cream, parmesan cheese, salt, pepper and dry mustard.
- Cook over medium-low heat, stirring constantly until the sauce bubbles and thickens.
- Stir in half of the cheddar cheese, then pour mixture over the macaroni noodles and mix thoroughly.
- Top with remaining cup of cheddar cheese and bake, uncovered, for 1 hour at 350°F or until brown and bubbly.
Make It Gluten-Friendly
To make this delicious dish gluten-friendly, substitute the elbow macaroni with your favorite gluten free brand. Additionally, opt for a tapioca or arrowroot starch in place of the flour in the roux in a 1:1 ratio1.
Ok- I’m hoping you have a bowl in your hand now so we can dish about how great this recipe truly is together!
My favorite part of an oven-baked version of homemade mac-n-cheese that you don’t have the luxury of enjoying from most boxed varieties is the caramelized golden crunch on top from the gloriously melted cheese! I imagine cornflake or cracker crumbs sprinkled on top before the bake would be a sensational addition!
Really, I think this recipe should be called baked mac-n-cheesiest!
This macaroni and cheese was so comforting to the palate and is perfect for a cool autumnal or cozy winter-day dinner!
No matter the name, this recipe is sure to have you sharing the sentiment:
I LOVE MAC & CHEESE!
1. “The Ultimate Tapioca Flour Baking And Substitute Guide” Panhandle Milling www.panhandlemilling.com/the-ultimate-tapioca-flour-baking-and-substitute-guide/