Spoon macaroni mixture into dutch oven, cover and bake at 400 degrees for 30-35 minutes or until macaroni is cooked and liquid is absorbed. Lightly oil or spray a 10 inch dutch oven.Ĭombine Double Cheddar Sauce, water, chilies, tomatoes, and 1/2 cup cheese in a large bowl. Simple and good, give it a try!ġ jar (1 lb.) Ragu® Cheesy Double Cheddar Sauceġ can (4.5 oz.) chopped green chilies, undrainedġ cup shredded Monterey Jack cheese (about 4 oz.) I found this at the Ragu company website. After 20 minutes I gave it a stir and at 30 minutes it was ready for the final topping of cheese. I baked this in my 10 inch oven with 10 coals in a circle around the bottom and completely covered the lid.
If you don't have fresh tomatoes, use the drained, canned, diced variety. Ideal for camping or as an easy, inexpensive dinner you can make at the last minute. If you are not working in an ovenproof braiser or Dutch oven, use a large pot and transfer the sauce and noodles to a 9 x 13 baking dish that has been greased with cooking spray.This is another one of those magical one pot recipes that doesn't look like much when you pour it into your dutch oven but miraculously comes together in a luscious, creamy macaroni and cheese. Gradually add milk and cook until the mixture is smooth and bubbly, about 10 minutes. Cook for about 1-2 minutes until well combined.
Stir in flour, dry mustard and black pepper. In a large saucepan or Dutch oven, melt butter. The slower you add the milk the quicker the sauce will thicken. Cook macaroni according to package and set aside. Note 1: If your milk is very cold straight out of the fridge take this step very slowly. Sprinkle with parsley before serving, if desired. Sprinkle the reserved cheese and panko on top of the noodles.īake until the macaroni and cheese is golden and bubbling, 20 to 25 minutes. In a small saucepan over low heat or a microwave safe bowl, melt the remaining 1/2 cup butter. Stir the cooked macaroni into the cheese sauce. Stir until the cheese is completely melted and the sauce is smooth and thick, about 4 minutes. Add the remaining cheese to the sauce along with the remaining 2 teaspoons of salt, garlic powder, mustard powder, and pepper. Once it is beginning to bubble, add the flour, stirring until a thick paste forms, 1 to 2 minutes. Meanwhile, in a large braiser or Dutch oven (see note 2) over medium heat, melt 1/2 cup of the butter. Add the pasta and cook until 1 minute shy of al dente according to the package instructions. Preheat the oven to 400° F with a rack in the center position.įill a large pot with 4 quarts of water and add 2 teaspoons of the salt.
Macaroni and cheese roux recipe dutch oven mac#
Top with buttery panko and extra cheese and pop that baby in the oven!Īnd there you have it, easy mac and cheese! I personally enjoy my serving slathered in sriracha, but it also pairs well with green peas, a big salad or with a few green apple slices on the side! Sometimes I go crazy and sprinkle the finished mac and cheese with a little parmesan (or a drizzle of Sriracha) as well.Add the macaroni to the cheese sauce and stir to combine.Add Tillamook Triple Cheddar Shredded Cheese, salt, pepper, garlic powder, mustard powder and stir to complete that luscious, silky sauce!.The more slowly you add the milk the thicker the sauce will be. Ham Mac and Cheese: This version adds in ham, which is a great way to use up leftovers too Turkey Pot Pie Mac and Cheese: This rendition combines a mac and cheese base with your favorite pot pie fillings. Slowly, slowly add some whole milk to your roux, whisking as you go. There are several different ways that you can use this recipe as a base and add variations.Make a two-ingredient roux! Butter and flour is all you’ll need for this step to make a simple roux-aka, the base of your homemade cheesy cream sauce.The pasta will continue to cook in the oven, so this keeps it from becoming mushy. Cook your pasta just one minute shy of al dente.Preheat your oven and place the rack in the center-this rack placement ensures an even, golden brown crust on top of your creamy mac and cheese!.Homemade macaroni and cheese is seriously simple to make! With the help of pre-shredded cheese, it truly is a straightforward process that ends with a gloriously creamy pan of mac and cheese that you (and everyone you serve it to) will love! Here’s how it’s done: