Let it melt, and then add your flour.Ĭook the flour in the butter until it’s bubbly but not brown. Step 3 – Start the SauceĪdd your butter to a saucepan over medium heat. You’ll want a bit of bite left as it will finish cooking in the oven. I like to use classic elbow macaroni, but cavatappi or shells are also a good choice as they hold sauce well.ĭrain the pasta before it’s fully cooked. Add your dried pasta to boiling water and cook according to package instructions. Salt the water generously before boiling. The pre-shredded cheese has a coating on it to keep it from clumping, and that can affect your sauce consistency. I do this step first because it makes everything come together more quickly.Īlways shred your own cheese for macaroni and cheese.
The mac and cheese comes together pretty quickly, and having your oven preheated means you can go from pan to plate super fast! Step 1 – Shred the Cheese Instructionsīefore the following steps, you can start preheating your oven to 375☏ (190☌). After mixing it into the sauce and baking it, it will continue to cook. Be sure to taste your pasta before draining it and make sure it still has some bite to it. To ensure your noodles don’t get overdone in the oven, cut the cooking time by about 1-2 minutes.
#BAKED MAC AND CHEESE FOR TWO RECIPE HOW TO#
How to Stop Noodles From Getting Soggy in Baked Mac and CheeseĪfter years of making mac and cheese, I’ve learned that the noodles are easy to overcook when you boil them and then bake them in a creamy cheese sauce.
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