In this video, Betty demonstrates how to make her marvelous Baked Macaroni and Cheese recipe. Betty has previously posted
a creamy macaroni and cheese recipe (made with Velveeta), but this recipe has sharp cheddar cheese.
Tags:baked mac n cheese,bettyskitchen,cheddar mac n cheese,cooking tips,mac n cheese recipe
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Hi, I’m Betty. Welcome to Betty’s Kitchen. We’re going to be making Baked Macaroni and Cheese. I’ve already done creamy macaroni and cheese for you because this is my favorite and most people that I serve it too really like this macaroni and cheese. So I’m going to be using elbow macaroni on the eight ounces of that. That’s a large container and a few smell of it, so I’m just going to imagine what affords with the—tear this or pull up over the top but which is best of my dad, that’s not to recover first.
I have some water back here, boiling it’s a half full on this pot and I salted it. It has one tablespoon of salt in it. It’s ready to go and I’m going for what I think to be about eight ounces. Of course you can buy an eight ounce package and be sure of it. And that will come back up to long. Excuse me I drop a little bit here and we’ll let that just simmer along and that the time more we’ll making sauce.
The sauce begins with butter. You can see I just chosen some salted butter and three tablespoons. So I put three tablespoons of butter in this pot and I’ve melted it. What I want to do is bring it over here and I’m going to add in one quarter cup of flour. And then I’ll make sauce together and you want to do this of the stove. If you start doing it overhear, it’s going to be cooked in places and you don’t want that to happen. You want it completely mixed together, so it makes a nice raw which is the base of any type of sauce or gravy.
So, we have that going. And as a matter of adding in two cups of milk and I chosen skim milk, always choose skim milk for any recipe that doesn’t require and I can't—I couldn’t think of any that would require more than. Started that in. Now that looks very, don’t worry about it, it will also smooth out when we heat it. We also need our cheddar cheese because this is going to be nice and tangy sharp cheddar cheese. A package like this is meant to be two cups, it tells right there. I’ve just took an identical one of these and I tuned it out save your savor adding two cups of shredded cheddar cheese.
Now, if you have cheddar cheese in a block form just put in chunks if you have what it is equivalent to two cups of or in this case eight ounces. Stir that around, bring it to the stove put it over in low heat and stir it. And I’m going to get this started for as you can see highest of going to take and that rue. This is very cheesy. You can see for the amount milk and additional mixture that are this is a lot of cheese but it melts down and it gives that noodle that you have chosen, the macaroni type noodle it gives it just what it means to be perfect.
So here we go. Increase this heat a little bit, I just see this melt down some, and you see this is just bubbling away over here. So let me walk on this a little bit and I will get this done until they are swollen and but not messy. In fact, that can be a little bit undercooked because we’ll be placing this in a casserole in the oven. Meanwhile, before that cooks I’ll be stirring this and getting it into a smooth creamy cheddar cheese sauce to pour over the dressing to drain those. So I see you back in few minutes.
Getting back elbow macaroni and it should be cook probably eight to ten minutes, it’s done about eight minutes and I can see that it is still all firm but that’s the way I would like to have it because it’s going to baking the oven along with this cheese mixture. The cheese mixture got finish after about five minutes and I moved it from the burner that I had started on to the warmer burner, so that stay nice and liquid. See how smooth that is. There’s one more ingredient that needs to go in here and that is salt, even though we salted the noodles, you still need this sauce. So you got to have one half teaspoon of salt and I just sprinkle that around and serve it in and then we’ll turn off this cheese sauce and we’ll turn off the noodles.
What I need to do with the noodles at this point is to drain them in a colander. So I will take and drain this through a colander to get rid of that water. So now we have our nice smooth, shake that out a bit because you don’t want to water down that nice cheese sauce. So just put a macaroni back in the pot and let’s come over to protected part of the counter and then bring our cheese sauce over, blend it in, so just quick pour and this a wonderful cheese sauce on other things if you like that it is my cheddar cheese sauce. The last time I make macaroni, the creamy can I use to feel to beat the cheese and just I done with flavor in different taste as well.
So let’s stir together, this is going to turn into our nice casserole that we bake but make sure you have it all incorporated. If you like to you could just put maybe a one and a half cheddar cheese in this sauce and then save that last half cup just for bring over the top as just some option.
We’re going to use casserole dish like the pirate’s dish something like this that’s about eighth by ten it doesn’t really matter what size as long as it’s not really thin, if you use very large pan that it was spread. Let’s spray it with some cookie spray and using canola oil, it doesn’t really matter what you use just some cooking spray, so it won’t stick and then we’ll pour this in. That’s a little difficult but-. And you can see there it goes and try to break out all of it.
Actually it could be lit because it’s very good and yes it is. So, I’m going to smooth this out and you can see about where it comes up to on this casserole dish, so you want do something that will accommodate it that much it will cook a bit and maybe expand some—we don’t want it running over. So there plenty of room, let at the top. I have a preheated oven to 350 degrees so I’m going to place my baked macaroni cheese in the oven on the shelf that is come out for the middle and I place it of the middle of the shelf.
This is should cook for about forty minutes. I’m going to put the timer on just to make sure I get it right and I’ll let you know exactly how many minutes I could deep all the results I get, so with to change him self in two minutes. I can keep an eye on the baked macaroni and cheese and it’s looking like it’s done. It’s really only been 30 minutes of the— turn of the timer there. It’s coming right up on thirty minutes and looks the way I've been liked.
I could leave it longer to get browner on the top but it would less juicy and I think I prefer it like this. So use your own judgment and do like to your taste. I turned off the oven and come around here and I will suggest that you just serve it from your pirate’s dish because if you try to put in anther game on top where you see the brownness of it. And its just oozing good and I’m so I want to put it in little bowl here and take taste of it. You could see what kind of texture it has, so crusty around the edges on top but it is nice and soft and bake down the way through. And this is going to be very, very hot. Come on but the taste is there. It’s wonderful.