Baked Mac and Cheese
- 8 oz pasta, any variety
- 2 cups Ritz crackers, crushed
- 6 tablespoons butter, unsalted
- ½ teaspoon paprika
- ½ tablespoon Italian seasoning
- ½ cup shallots, diced
- 1 bay leaf
- ¼ cup flour, AP
- 2 cups milk, whole
- 1 cup half and half
- pinch cayenne pepper
- 4 cups cheese, types by pref (I prefer a blend of cheddars, Jarlsberg), grated
- 1 and ½ cups Velveeta, cubed
- salt and pepper, to taste
- paprika, to top (optional)
- Boil water and cook pasta for about half as long as instructed. Remove and strain. Set aside.
- Heat oven to 375 F.
- In large pot, melt HALF of butter. Add shallots, bay leaf and cook until shallots are translucent and soft.
- Add seasonings and cook for a 30 seconds more.
- Add flour, whisk constantly until cooked in, about a minute. Add cayenne pinch.
- Slowly add milk, still whisking in constantly to combine as you add more.
- Add half and half the same way. Do not stop stirring.
- Cook until thickened, stirring often. This will take about 10 minutes.
- Turn off heat. Stir in cheeses.
- Add drained pasta. Combine well.
- Transfer all to skillet or oven-safe dish.
- Top with crushed Ritz. Dice remaining butter and top Ritz.
- Bake until golden, about 30 minutes.
- Enjoy! -- SouthernFATTY.com for more.
2015 - SouthernFATTY.com
[Adapted from Saveur Magazine - Oct. 2014]
Recipe by Southern FATTY at https://www.southernfatty.com/skillet-baked-mac-and-cheese/
3.5.3226