#Perfect baked macaroni and cheese roux full

Remove the pot from the heat and add in the onion powder, garlic powder, cayenne pepper, salt and pepper.

Bring the mixture to a boil over medium-high heat, then reduce to a simmer and cook for 10 minutes. Once the roux forms a thin paste, whisk in the remaining milk. Slowly add the milk, a little bit at a time, whisking until smooth between each addition. Continue whisking until the roux gently bubbles, about 2 minutes.

Melt the butter in a large saucepan over medium heat.

Bring a large pot of lightly salted water to a boil, then stir in pasta.

As mentioned above, the Barilla White Fiber pasta offers a great source of added fiber to the dish and more nutrition than traditional white pasta.

The pasta however can be replaced with the shape of your choice.

This time around I used mini penne pasta though we also like the shells as well which are both perfect for holding lots of the creamy sauce in each bite. This reduces the time it takes the cheese to actually melt. I like to freshly grate the cheese and bring it to room temperature before adding it to the sauce. After making the roux the milk is then slowly whisked in and simmered to create a smooth white sauce.Ī combination of asiago, extra sharp cheddar, and parmesan is then folded in. It takes just a few minutes to make – starting by melting the butter then whisking in the flour to create a thick paste. Roux is simply a mixture of cooked flour and butter and is used as a thickening agent for the sauce. This recipe begins by making a roux on the stovetop.

#Perfect baked macaroni and cheese roux full

There are several alternatives that offer more nutrition than the traditional white pasta – like the Barilla Plus (with added omega and protein), Veggie (with one full serving of vegetables), Whole Grain, and White Fiber, which I picked up at our local Giant Food Store for this recipe. While pasta is one of our weaknesses around here, we have made the switch to using some wholesome varieties like Barilla’s Better For You Pasta. Prior to baking I like to portion this recipe out into individual serving dishes as it reheats well and makes for a quick grab and go snack or even meal. Shrimp is one of our favorite additives, though any combination of seafood can be substituted. The rich homemade sauce in this recipe combines three different cheeses and does not break down during the baking process – retaining its creamy texture. Besides being so comforting and filling, it’s an easy dish to experiment with, enabling you to create a multitude of delicious combinations. Macaroni and cheese is still one of our all time pasta favorites. Baked Shrimp Macaroni and Cheese Recipe | This post is part of a social shopper marketing insight campaign with Pollinate Media Group™ and Barilla, but all my opinions are my own.