Cheesy Baked Macaroni and Cheese Recipe

Get ready for the ultimate comfort food! In this video, I’m showing you how to make the cheesiest, creamiest, most irresistible homemade baked macaroni and cheese from scratch! This recipe is loaded with flavor, topped with golden baked goodness, and will have your family coming back for seconds and thirds. Whether you’re making it for Sunday dinner, holidays, or just because—you need to try this!
🔥 Don’t miss this cheesy masterpiece—this is baked mac and cheese done right!
#BakedMacAndCheese #HomemadeMacAndCheese #CheesyMacAndCheese #ComfortFood #MacAndCheeseRecipe #SoulFood #EasyDinnerIdeas #FoodieFavorites #OvenBakedMac #SouthernCooking
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It’s time to make homemade baked macaroni and cheese. Baked macaroni and cheese is on the menu at the Young’s House, and I am super excited to show you all how easy it is to make and how to make it taste delicious. Here’s what you’re going to need. You’re going to need some elbow macaroni noodles. And I’m just going to use a pound today. You are going to need some evaporated milk. I have two cans. You’re also going to need a really interesting ingredient, sweetened condensed milk. And I have the 8 oz of the Velvita Cheeks. We’re going to be using some butter. Your butter can be salted. It can be unsalted. You’re also going to need some flour. This is the all-purpose flour I’m using. I’m going to be using two eggs and some spices to make it come together and taste good. We have salt, pepper, paprika for the top as a garnish. Garlic and onion powder. Make sure your hands are clean. Let’s make delicious macaroni and cheese. Super simple to make. Youall are having a spectacular weekend. And if you’re not, hopefully I can brighten up your day with this here recipe. When is the last time you all have had baked macaroni and cheese? If it’s been a while, you need to get in that kitchen and make you some Gina Youngstyle. See how easy it is and how delicious this recipe is. So now my water has came to a boil and I’ve salted the water to give the pasta some great flavor. I always like to tell everybody if you’re making pasta, you’re making potatoes or rice, salt the water to give it great flavor. Guess what we’re going to do? We’re going to only cook these noodles for 11 minutes. That’s going to assure us that these noodles will be cooked to perfection. Somebody’s screaming at the camera wondering what cheeses are you using, Gina. Well, I’m using a Vita as we spoke of. And these ones, I kept them in the refrigerator because I don’t want them to get too soft because we’re going to have to grate them. Okay. So, we are using a sharp cheddar block. Okay. We’re using mozzarella. Mozzarella is always going to give you that nice cheesy pull that we love. And then we’re going to use some KBY. Okay. Go ahead and get started with shredding our cheese. Be super careful when it comes to you getting close to your knuckles and your fingers. All right. Once you get to a point to where it’s small and you’re afraid to shred it, just take your knife and chop it. It’ll be just fine. Now, when it comes to the cheeses that you decide to use, it’s always okay to use what cheeses you absolutely love. That way, you’ll be able to enjoy the macaroni like you like. Right? If you want a smoked gouda in there, put it in there. There are some times where I’ll turn around and put 4 oz of cream cheese into my baked macaroni and it’s super delicious. So, if you would like to try that, absolutely, it would be great. But only use 4 oz. You know, it comes in the 8 oz package. You use half of that. Okay, look at this. Lovely. I’m going to continue slicing cheese. And when I come back, I want to show you how we’re going to begin to make a R so we can make a lovely cheese sauce that tastes good. Throw this out there. It doesn’t have to be a special holiday or somebody’s birthday for you to make baked macaroni. In today’s video, I’m going to show you how easy it is to put together and how quickly it cooks up. It doesn’t have to be a special day. I mean, it’s just a regular week weekend, you know, and I don’t even know what size we’re making with this. I don’t know what the main dish is going to be. But we’re definitely having baked macaroni. So, I’m also excited to figure out what meat is going to go with our baked macaroni. See that? I can’t shred it anymore. Watch this. Yep. I’m not going to put my knuckles close to it. Chop it down and it’ll be just fine. And those big pieces fine. Mozzarella time. If for some reason you just couldn’t find mozzarella, proolone is going to be your next best. It does the same thing and gives around about the same flavor as the mozzarella, you know, would. And it gives that nice cheesy pull as well. Beautiful. So now you’re going to notice in this recipe that I’m not using butter. I am using it for the R only just to make the R, but I’m not going to add in any additional butter. Okay, the cheese has enough oil in it, you know, for us to not have to use butter. One thing that I’m not a fan of is when I taste somebody’s baked macaroni and it’s greasy. Oh, or it’s buttery. That’s like the worst to me. Don’t add any extra butter because you don’t need maybe I’ll fry up some nice chicken to go along with this baked macaroni. I want today’s dinner to be special. Today is our day that we’re just going to rest and take it easy, but I also want to enjoy a nice meal. You go ahead and shred this lovely KBI cheese. Did you all grow up on KBI cheese? Oh my goodness. Kobe cheese was something that was always in our house growing up and I I mean I can just slice a piece and eat it just like that. I love Kobe cheese and I absolutely love putting it in my baked macaroni when I tell you it makes for a delicious baked macaroni. Trust me. And so does the Vita. I’m going to continue doing this just like so. And then we’re going to grab that Vita and start on our R so we can make a cheese sauce. And our noodles, they’re done. This Vita is the smallest one there is. And I believe and it is. It’s just 8 oz. That’s all you need. In the past, I have used the one that’s a little bit bigger, but I realized this is the only one you need. So, what we’re going to do, let’s turn around and open this. And you can cut it into blocks or slice it however. And it does take some time for this to melt down. Okay. So, let’s go ahead. We’re going to open it and then we’re going to chop it up just into like bite-sized pieces and it’ll melt in with our brew and our evaporated milk. Watch this. and slice it down. Nothing special just like so. There we go. Lovely. It just really helps for it to melt quicker, you know. And we’ll set that aside. Now, when you’re making up a r, you always need equal parts fat, equal parts flour. So, whether you’re using oil and flour or butter and flour, just make sure it’s equal parts. If you’re not sure, you know, how much, just go ahead and measure it. I’m using a half a stick of butter, so that calls me to use a half a stick of flour for our r. All right. So, now I have this burner on medium heat. Okay. And put that half a stick of butter in. Whether it’s salted or unsalted, really doesn’t matter. Once this gets nice and melty, a half a cup of flour will go in. We’ll mix the two ingredients together using our whisk. And then we want to cook off that raw flour flavor, right? And that takes about three to four minutes. Once that happens, we’re going to put this cheese in, evaporated milk, and we’re going to have a lovely cheese sauce. And it’s that quick and simple. Nothing’s hard about this recipe. Butter is nice and melted. Let’s put that half a cup of flour in. If at any reason at any reason this turns uh too thick or it looks like plaster, it it’s too thick. It’s too thick to turn into a root. So, what you’re going to do is just add a little bit of butter until it looks like this consistency that I’m going to show you here in just a couple minutes. Okay, let’s cook that raw flavor out of the flour. And I’ll show you what you’re going to be looking for. Look at that right there. there. And I had to put maybe another tablespoon of butter in. All right. Beautiful. That nice, gorgeous, silky texture is what we’re looking for. Never want it to be thick. Beautiful. We’re going to cook this for 4 minutes. And then our evaporated milk goes in. And also the chopped up Vita goes in. Here’s how this works. And so from here, everything happens super fast. I wasn’t able to get the lid fully off of this one, so I had to leave it on partially. Okay. You can use regular milk. I like to use the evaporated milk because it gives a nice rich flavor. Makes it taste like the holidays to me. To me. All right. So, let’s give it a nice roll around in the room. Oh, yeah. Are you kidding me? Super simple to make. A lot of people steer away from making it because they feel like maybe they’ve made it one time, it didn’t turn out. I tell you what, if you follow Gina Young’s instructions on how to make any of the baked macaronis that I’ve ever made, yours will turn out fine. Just follow the instructions. I’m always on here teaching how to make something in detail so you all can understand. Let the vita begin to melt. Make sure you don’t have the heat up too high because this will scald. It’ll burn and you’ll have, you know, like a burnt flavor. Okay, so here’s what I want to do. We have our noodles and I’ve rinsed them off. You can do them hot if you want. If you uh do them hot, you’re going to have to leave the egg out because these hot noodles will turn your eggs into scrambled eggs or you rinse them off like I just did. And now that they’re cold, you can put eggs in and the eggs help to bind the recipe together. And I like for my baker baked macaroni to kind of be bind together. Right. Absolutely. So, let’s go ahead get the egg coated in all of the noodles. Right. Just like this. Lovely. Our cheese is beginning to melt. Guess what we’re going to do? We want to season up these noodles to where your macaroni has good flavor. I’m going right in with garlic and onion powder. I’m not going to be shy with it. I want to taste seasoning. I don’t want it to be bland. All right, that’s the garlic. If I can get my onion powder out. Oh yes, lovely. A little bit more. Perfect. We’ll put some black pepper and some salt. You don’t have to use a lot of salt. Keeping in mind that our cheeses do have salt in them. Just a little bit of salt will do. That’s black pepper. Gorgeous. And now that we’ve seasoned it to perfection, I want to talk about something. You need some type of sweetness. And for me, what I like to do, it’s a secret. The secret’s out. Sweet and condensed milk. You’re going to need three tablespoons. No more, no less. If you put it in here, it really balances out all of the savory salty stuff that we’ve put in here. Trust me. Put the three tablespoon of sweetened condensed milk in now after you season it and put your egg in. Or you can wait until your cheese sauce is in here. Today, I’m going to wait until I put the cheese sauce in. And then we’ll go in with that 3 tablespoon of sweetened condensed milk. And don’t just pour it in one spot because it may not get mixed all in. You want to kind of right making sure that you get everything that every noodle is coated in the sweet and condensed milk because your recipe needs it. Okay, I got the egg and the spices well mixed in. In the meantime, I got some cheese that’s in here melting. Oh, it’s doing exactly what I want it to do. I’m going to let this Vita Well, you can kind of see I really can’t pick it up. I’m going to let this continue to melt for a little bit. And once it melts like 90% of the way, then we’ll take our beautiful cheeses, not all of it, but maybe half of it, and put it in here. Okay? And then we’re going to have a really cheesy sauce. Okay? And that sauce goes right in here. But leave some of that cheese cuz we’re going to do something super special. Had to get something on my shirt. I just couldn’t I just couldn’t just couldn’t do it without getting anything splashed on my shirt. And when I say use half of the cheese, this is what I mean. that right there. Keep this aside. We’re going to do something special with it. Preheat your oven at 350 degrees. All right. And literally, you can turn this stove off. This is about to make some of the best cheese sauce you’ve ever tasted. I mean, I mean, put it on the flip-flop and it tastes good, right? Lovely. If you wanted to, um, there are some times where I’ll season the cheese sauce instead of cheese uh seasoning the noodles. Either way, doesn’t matter. Okay, lovely. Here’s what we’re going to do. Watch this. Watch this. Oh yeah. It doesn’t have to be all the way melted cuz you know it’s going to melt when you get it in the oven. Let’s go ahead and put it right in with our noodles. Look at that. Let’s get it all out. Anything that’s in that pan, you want all that lovely goodness. Now, we’re going to stir everything around. Once we stir everything around, we’re going to take that cheese that shredded that didn’t get melted and we’re just going to kind of nestle it down. It looks like this. We’re going to go ahead and put our 3 tablespoon of sweetened condensed milk in. This is 2 tablespoons. Okay? And watch this. Remember I told you all over, not just in one spot because it’s thick and I don’t want for it to stay in one spot in your macaroni and you don’t get the full effect of it, right? That’s why I’m going all around. So that was two tablespoons and now I need that one tablespoon. Perfect. Oh yeah. Does it make it sweet? Absolutely no. I told y’all that. All right. I’ll use this. Get all this goodness out into the oven. 350°. Let’s get that extra shredded cheese that we have over there right into this pan. And what I’ll do, I’ll turn around and take this and set it on top of a cookie sheet. That way, any cheese that may bubble or boil over, we’re not going to have a mess in our oven. Right. Last step. Going to go ahead and take this. And don’t leave it on the top. Mix it in. All right. Cuz if you leave it on the top, it’ll get burnt. Okay? Only if you were You could leave it on top if you were putting foil on it. I’m not even going to put foil on it today. Okay? Watch this. Mix it. And you see I do have a cookie sheet underneath it into the oven. Just like so. And when I come back, you’re going to get that first bite and I’m going to tell y’all how good it tastes. Look at this macaroni. How beautiful is it? Listen to me. If y’all enjoyed this video, give me a thumbs up. If you haven’t subscribed, make sure you subscribe. Tell the world what Gina’s doing in this kitchen every day. See this part? You have to see this part. Yes. We got those golden brown crispy edges that we all love. Oh my. Ooh, that crispiness. Yes. Watch this. We’re going to put it onto a plate and you are going to get that first bite. Look it. Took it. Are you kidding me? Oo. That is what big macaroni should look like. Father, we thank you for everything you’ve done. Father, we thank you for your hedge of protection in this meal today. We thank you for your mercy, your love time, and your understanding. Amen. It’s super hot, but I know y’all want me to taste it, too. Oh my goodness. It’s just like cheese galore. You know what? I don’t need nothing else to go with this. This is magnificent. Make you some, Gina Young style. I promise you’ll love this recipe.