2-Cheese Baked Macaroni and Cheese Recipe
2-Cheese Baked Macaroni and Cheese Recipe This classic side dish is made extra creamy & delicious with 2 cheeses and an easy-to-make white sauce. Pure comfort food at it's best!
Well, actually this 2-Cheese Baked Macaroni and Cheese isn't exactly what Mom used to make ...
True-to-form for me, I started with Mom's fabulous recipe and then changed it up a little bit. Because changing things up to see if I can make great recipes even better is just what I love to do!
In this case, I kept Mom's basic baked macaroni and cheese recipe ... complete with an easy-to-make white sauce that makes the mac & cheese bake up extra creamy ... and changed the recipe a tiny bit to include two kinds of delicious cheddar cheese.
The result?
Pure comfort food deliciousness in a pan! And even better than the baked macaroni and cheese of my childhood memories.
To make Mom's classic dish, layer cooked macaroni and cheese in a baking dish. For Mom's version, use all shredded Vermont white cheddar cheese. To make my 'updated' 2-cheese baked macaroni and cheese recipe, I chose a combination of Vermont white cheddar cheese and mild orange cheddar. I recommend using block cheese that you shred yourself, as it tends to melt better and be creamier than packaged pre-shredded cheese.
Once the macaroni and cheese are layered, top it all with a layer of thick-and-creamy, easy-to-make white sauce ...
... and then add on a final layer of cheese. {Because it's just not macaroni and cheese without lots of cheese, right??}
Bake everything up until the cheese is melty and just beginning to lightly brown ... and the creamy white sauce is all hot and bubbly ...
Then dig in to pure comfort food deliciousness in a pan! And with this 2-Cheese Baked Macaroni and Cheese recipe, that deliciousness is even better than Mom's baked mac and cheese of my childhood memories.
Ingredients
- 1 1/2 c. (8 oz.) uncooked elbow macaroni
- 1 1/2 c. grated Vermont white sharp cheddar cheese
- 1 1/2 c. grated mild orange cheddar cheese
- 1/4 c. unsalted butter
- 1/4 c. all-purpose flour
- 2 c. whole milk
- 1/2 tsp. salt
- 1/8 tsp. black pepper
- fresh parsley for garnish {optional}
- Cook macaroni in salted water; drain. Combine cheeses..
- In a 1 & 1/2-quart baking dish coated with non-stick cooking spray, layer macaroni and cheese in this order: 1. 1/2 of the macaroni, 2. one cup cheese mixture, 3. remaining macaroni, and 4. one cup cheese mixture. Set aside.
- Prepare white sauce: Melt butter in a medium saucepan over medium heat. Remove from heat and whisk in flour. Return to heat and gradually whisk in milk. Add salt and pepper. Bring to a boil, stirring; boil gently for one minute.
- Pour white sauce evenly over the top of the casserole. Top with remaining one cup cheese mixture.
- Bake at 375 degrees for 35-45 minutes until cheese is melted and top is lightly browned. Sprinkle top with chopped parsley, if desired.
Enjoy!
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