Baked Macaroni and Cheese

Baked macaroni and cheese is on the menu nearly every week in our house. And though my kids still think the local noodles place has the best macaroni and cheese ever, this baked mac and cheese recipe rates a close second in their books.

Penne pasta and two kinds of cheese make this macaroni and cheese recipe really stand out. Serve with kids salad and broccoli with cheese sauce.

Be sure to make enough for leftovers. This baked macaroni and cheese tastes even better the second day.

Prep Time: 15 minutes

Cook Time: 15 minutes

Ingredients:

• 16 oz. penne pasta
• 4 Tbsp. butter
• 3 Tbsp. all-purpose flour
• 2 cups milk at room temperature
• 1 tsp. garlic powder (not garlic salt)
• 1/2 tsp. kosher salt
• 1/2 tsp. black pepper
• 1 Tbsp. Dijon mustard
• 3-4 dashes hot sauce
• 1-1/2 cups shredded cheddar cheese, divided
• 1 cup shredded Monterey Jack cheese

Preparation:

1. Preheat oven to 350 degrees F. Spray a 9 x 13 pan with cooking spray.


2. Bring a large pot of water to boil for pasta. Cook according to package directions for the shortest recommended cooking time (in other words, if it says 12-15 minutes, cook for 12 minutes). Drain.


3. In a medium saucepan, heat butter over medium heat. Whisk in flour. Cook, stirring constantly, for 1-2 minutes.


4. Whisk in milk. Add garlic powder, salt, pepper, mustard and hot sauce, continuing to whisk frequently, until mixture boils and thickens.


5. When sauce thickens, turn off heat, and add 1 cup of the cheddar cheese and the Monterey Jack cheese. Stir until cheeses are completely melted.


6. Pour cheese sauce over macaroni. Stir and transfer to prepared baking dish. Sprinkle remaining cheddar cheese over top. Bake 15 minutes or until cheese is melted and golden.

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