Baked Macaroni & Cheese Recipe

Ingredients

• 1 pound Elbow Macaroni (dry pasta, will be slightly overcooked for a softer texture)
• 1 teaspoon Sea Salt (for seasoning the pasta water)
• 2 tablespoons Unsalted Butter (for the roux; salted butter can be used but reduces added salt)
• 2 tablespoons All-Purpose Flour (for the roux)
• 2 cans (12 fl oz each) Evaporated Milk (full‑fat, gives a richer, creamier sauce than regular milk)
• 1.5 blocks (24 oz total) Velveeta Cheese (cut into 1‑inch cubes; main cheese for the sauce)
• 8 ounces Sharp Cheddar Cheese (half used in sauce, half for topping; grated)
• 2 ounces Monterey Jack Cheese (shredded; added on top for extra crust and color)
• 0.25 teaspoon Red Annatto Food Coloring (flavorless dye that gives the sauce a bright orange hue)

Instructions

1. Cook Macaroni

   Bring a large pot of water to a rolling boil, add 1 teaspoon sea salt, then add the elbow macaroni. Stir occasionally and cook for about 9‑10 minutes, slightly overcooking so the noodles stay soft after baking. Drain in a colander.

   Time: PT10M

   Temperature: 212°F

2. Cube Cheeses

   While the pasta cooks, cut the Velveeta into 1‑inch cubes, grate half of the sharp cheddar, and shred the Monterey Jack.

   Time: PT5M

3. Make Roux

   Melt 2 tablespoons butter in a saucepan over medium heat. Whisk in 2 tablespoons flour and cook, stirring constantly, for about 2 minutes until the mixture is lightly golden but not brown.

   Time: PT2M

   Temperature: medium

4. Add Evaporated Milk

   Gradually pour in the first can of evaporated milk while whisking, then add the second can, continuing to whisk until the mixture is smooth and begins to thicken.

   Time: PT5M

   Temperature: medium

5. Melt Cheese and Add Coloring

   Reduce heat to low, add the Velveeta cubes, half of the grated sharp cheddar, and the red annatto dye. Stir continuously until all cheese is fully melted and the sauce is smooth.

   Time: PT8M

   Temperature: low

6. Combine Pasta and Sauce

   Add the drained macaroni to the cheese sauce, tossing to coat evenly. Transfer the mixture to a greased 9x13‑inch baking dish. Sprinkle the remaining sharp cheddar and the shredded Monterey Jack over the top.

   Time: PT5M

7. Bake Covered

   Preheat the oven to 375°F. Cover the baking dish tightly with aluminum foil and bake for 10 minutes.

   Time: PT10M

   Temperature: 375°F

8. Bake Uncovered

   Remove the foil and continue baking for an additional 30 minutes, or until the cheese topping is golden brown and the edges are bubbling.

   Time: PT30M

   Temperature: 375°F

9. Rest and Serve

   Allow the baked macaroni and cheese to rest for 5 minutes before serving. This helps the sauce set and makes portioning easier.

   Time: PT5M

Nutrition Facts

Calories

550

Protein

20g

Carbohydrates

45g

Fat

30g

Fiber

2g