Baked Mac and Cheese Recipe!

Ingredients

• 1 pound Elbow Macaroni (dry, uncooked)
• 2 cup Chicken Broth (low‑sodium preferred)
• 2 tablespoon Unsalted Butter (cut into cubes)
• 2 tablespoon All-Purpose Flour (sifted)
• 2 cup Half‑and‑Half (refrigerated)
• 2 cup Sharp Cheddar Cheese (shredded)
• 1 teaspoon Garlic Powder (optional)
• 0.5 teaspoon Salt (to taste)
• 0.25 teaspoon Black Pepper (freshly ground)

Instructions

1. Gather and Prepare Ingredients

   Measure all ingredients, shred the cheddar cheese, and set everything within easy reach.

   Time: PT5M

2. Boil Pasta in Chicken Broth

   Bring the chicken broth to a boil in a large pot, add the elbow macaroni, and cook until al dente, about 8‑10 minutes.

   Time: PT10M

   Temperature: 212°F

3. Drain Pasta

   Drain the cooked pasta in a colander and set aside.

   Time: PT2M

4. Make the Roux

   In a saucepan, melt the butter over medium heat. Sprinkle the flour over the melted butter and whisk constantly for about 2 minutes until the mixture is lightly golden.

   Time: PT2M

5. Create the Cheese Sauce

   Gradually whisk in the half‑and‑half, stirring until the mixture thickens and coats the back of a spoon, about 3 minutes.

   Time: PT3M

6. Melt the Cheese

   Add the shredded cheddar a handful at a time, stirring until each addition is fully melted before adding the next.

   Time: PT2M

7. Season the Sauce

   Stir in garlic powder, salt, and black pepper. Taste and adjust seasoning as needed.

   Time: PT1M

8. Combine Pasta and Sauce

   Add the drained macaroni to the sauce, tossing until every noodle is evenly coated.

   Time: PT2M

9. Layer in Baking Dish – First Half

   Transfer half of the cheesy pasta to a greased baking dish and sprinkle with half of the remaining shredded cheese.

   Time: PT2M

10. Layer in Baking Dish – Second Half

    Add the remaining pasta on top and finish with the rest of the shredded cheese.

    Time: PT2M

11. Bake to Golden Perfection

    Place the dish in a pre‑heated 350°F oven and bake for 30 minutes, or until the cheese on top is bubbling and golden brown.

    Time: PT30M

    Temperature: 350°F

12. Rest and Serve

    Remove from the oven and let the mac and cheese rest for 5 minutes before serving.

    Time: PT5M

Nutrition Facts

Calories

450

Protein

15g

Carbohydrates

45g

Fat

20g

Fiber

2g