@bakedwithlovebyivy: RECIPE: baked mac & cheese🧀 a college kitchen doesn’t stop me from making the ultimate comfort food. I was SO happy to be back in the kitchen making one of my go-to recipes. . MAC & CHEESE 1 pound pasta (I used corkscrew) 6 tablespoons (1 stick) unsalted butter ½ cup all-purpose flour 3 cups whole milk 1/8 teaspoon freshly grated nutmeg ¼ teaspoon cayenne pepper Salt and pepper, to taste 10 oz grated sharp white cheddar 8 oz grated cheddar 4 oz grated gruyere TOPPING: 4 slices sourdough bread, stale OR toasted, and crumbled into small pieces 1 tbsp unsalted butter 1/8 teaspoon cayenne pepper Salt and pepper, to taste . Fill a large pot with water, add salt, and bring to a boil. Add pasta and boil 2 to 3 minutes less than the box directions. Drain and rinse with cold water to stop pasta from cooking. Melt the butter in a medium saucepan. Toast the breadcrumbs in the 2 tbsp butter and season with cayenne, salt, and pepper. Set aside. To make the sauce, start with a roux. Warm the milk in the microwave or on the stove. Melt the 6 tablespoons of butter in a large pot over medium heat. When butter is melted, add flour. Whisk until thick and combined- then add in salt, pepper, nutmeg, cayenne, and smoked paprika. While whisking, slowly pour in hot milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick. Whisk in the 3/4 of each of cheeses then take the pan off the heat. Set aside the rest of the cheese for topping. Stir pasta into the cheese sauce. Pour half the mixture into the prepared baking dish. Sprinkle half the remaining cheese. Top with the second layer of Mac and cheese. Add the rest of the remaining cheese and breadcrumbs. Bake covered with tinfoil for the first 15 minutes, then until browned on top, about 10 more minutes. Let cool for about 5 minutes and serve hot. . #macandcheese #college #dormcooking #cooking

Ivy Woolenberg

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Tuesday 11 November 2025 19:38:24 GMT