![Mac and Cheese](-/media/images/united-states/widen/recipes/food_mac_and_cheese_plated_slg_51617.jpg?h=875&width=2000&udi=1&cropregion=0,470,5000,2655)
Classic Baked Macaroni and Cheese
Classic Baked Macaroni and Cheese
KEEP SCREEN ON
Yield: Makes 12 cups or 12 (1 cup) servings
Ingredients
Ingredients
1 (16-ounce) package macaroni pasta3 cups whole milk
2 cups heavy cream
1 teaspoon salt
Freshly ground black pepper
1 tablespoon cornstarch
1 tablespoon flour
1/4 cup cold water
1 1/2 pounds (24 ounces) sharp Cheddar cheese, shredded
6 tablespoons butter, melted
2 cups bread crumbs
Preparation Method
- In large stockpot over high heat on Wolf cooktop, bring 6 quarts salted water to a boil.
- Add pasta and boil according to package directions.
- Drain and rinse under cold water. Set aside.
- Preheat Wolf oven in BAKE at 350°F (177°C).
- Grease 13x9-inch baking dish.
- In large saucepan over medium high heat on Wolf cooktop, bring milk and cream to a gentle boil. Add salt and pepper.
- Mix cornstarch, flour and water together. Whisk into milk mixture, thickening slightly. Whisk in cheese.
- Place cooked pasta in baking dish and pour cheese sauce over pasta.
- Combine melted butter and breadcrumbs. Sprinkle over mixture.
- Cover with foil and place in oven. Bake for 50 minutes.
- Uncover and return to oven. Bake an additional 20 minutes or until bread crumbs become golden brown.
To make half this recipe:
Half the ingredients. Bake in 11x7-inch or 9x9-inch dish for 40 minutes at first and then an additional 10 minutes for crumbs to become golden brown.