Thaw completely in the refrigerator, remove the plastic wrap and rewrap with the foil before baking. Tightly wrap with plastic wrap and then foil and freeze for up to 3 months. To freeze, assemble (but don't bake) the casserole. Bake it for a bit less time if you're making less, about 30 minutes covered, and 15 minutes uncovered. You can also easily halve or double the recipe based on how many people you'd like to serve (the photos in this post are of a half recipe). This recipe serves 8 people as a main dish, and even more if you serve it as a side dish. Please scroll to the bottom of the post for the full recipe (in a printable recipe card) including ingredient amounts and detailed instructions. Let the American mac and cheese cool for at least 15 minutes before serving to allow it to set. Uncover, then bake an additional 10 to 15 minutes until the crumb topping is golden brown and the edges are bubbly. Pour the pasta and cheese sauce into the prepared baking dish.Ĭombine the crushed crackers and melted butter in a mixing bowl and then sprinkle over the top.Ĭover tightly with foil and bake for about 45 minutes. Remove the cheese mixture from the heat and add the strained pasta (PHOTO 5). Keep stirring over medium-high heat, and once the milk is simmering, add in the shredded American cheese (PHOTO 3). When the flour mixture starts to bubble, slowly stir in the milk, salt, and pepper. Sauté until the onions are softened (PHOTO 1), and then add in the flour, stirring constantly (PHOTO 2). Meanwhile, melt the butter in a large pot and add the onions. Grease a 13-by-9-inch (3 quart) baking dish and set aside.Ĭook the pasta in salted boiling until almost al dente. Crush them up on a zip-top plastic bag or in a mixing bowl, but leave some slightly bigger pieces so you have a mix of textures on top. Ritz Crackers: While a breadcrumb crust is delicious on baked macaroni and cheese, using crushed up buttery Ritz crackers really can't be beat.Get it from the supermarket deli counter cut into larger chunks so you can easily shred it on a box grater. Camille stresses that the best (and only) way to make this is with white Land O'Lakes American cheese, and that it just isn't the same with any other cheese. Cheese: Although I love more sophisticated cheeses in my macaroni and cheese (and everywhere else), there is something so comforting and delicious about using American cheese in baked mac and cheese.I recommend using Barilla Cellentani (similar to cavatappi), but you also could use elbows or another short pasta shape. Macaroni: You can't make macaroni and cheese without the macaroni.Thanks Camille for allowing me to share your fabulous American mac and cheese recipe! Ingredient notes I find that with many other mac and cheese recipes using other types of cheese, when reheating, the fat separates from the cheese and the result is very oily and greasy. One of my favorite things about this dish, is that it also reheats considerably well. I particularly love pairing it with smoked, barbecued, or grilled proteins throughout the summer, and serving it as a comforting classic side dish on Thanksgiving alongside my turkey. It's delicious as a main dish or side dish. This is seriously the creamiest and cheesiest mac and cheese. It's a very classic American macaroni and cheese, and even utilizes American cheese. I remember loving this baked mac and cheese with Ritz crackers when I was a young teen, and I still love it after all these years! This is my friend Camille's (and her mom Claudia's) famous baked macaroni and cheese with American cheese. (This recipe was originally published in August 2016, but was updated with new photos and content in 2022). Enjoy it as a comforting main dish or as a lovable side. This easy American Baked Mac and Cheese is gooey and cheesy with a fabulous buttery Ritz cracker topping.
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