BAKED MAC & CHEESE

Make this ooey-gooey baked mac and cheese recipe tonight! It’s an instant classic.

Recipe Card

How to make BAKED MAC & CHEESE

2 c Whole milk
4 tbsp Butter (unsalted)
1/4 c All Purpose flour
2 tsp Minced garlic
3/4 lb Pasta shells
8 oz Shredded gouda
8 oz Brie cheese (curd removed)
2.5 oz Bravado Spice Crimson Hot Sauce
2 tbsp Salt
2 tbsp Bread crumbs
2 oz Monterrey jack cheese
1 Preheat an oven to 400°.
2 Add salt to a large sauce pot 2/3 full of water and bring to a boil.
3 Cook shells in boiling water until al dente. (cooked but firm)
4 Remove from heat, drain the pasta water set aside.
5 Separately, melt the butter in a sauce pot, then add your flour and garlic to make a roux. Whisk well.
6 When the roux has begun to brown, add the milk and whisk continuously until the sauce has begun to thicken.
7 Slowly add your shredded gouda and brie in handfuls to the sauce while whisking until it is all incorporated.
8 Add Bravado Spice Crimson Hot Sauce, stir, and add cooked shells.
8 Pour the mixture into a cast iron skillet or greased baking dish and top with breadcrumbs and shredded Monterey Jack cheese.
9 Bake for 25-30 minutes until baked and bubbly, and serve warm.

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