Gourmet Mac and Cheese
User Reviews
4.9
Gourmet Mac and Cheese
Description
Gourmet Mac and Cheese starts by boiling elbow macaroni until al dente, then combining it with a sauce made by first cooking a roux of butter and flour. Cream and milk are slowly whisked in to create a thick base, which is seasoned with salt and pepper. Melted mozzarella and sharp cheddar cheeses are incorporated off heat to form a smooth, thick sauce that clings to every piece of pasta.
Half of the mac and cheese is poured into a greased casserole dish, and the remaining portion and crumb topping are layered for baking, producing a crisp, buttery surface. This creates a pleasing mix of textures between the creamy, cheesy interior and crunchy topping.
The cream contributes to a slightly richer sauce but can be replaced with milk alone if preferred. The recipe advises that the assembled dish can be stored unbaked for a day or two before topping and baking, making it suitable for preparation ahead of serving.
Ingredients
- 2 & 1/4 cups elbow macaroni dry
- 1/4 cup butter
- 1/4 cup flour
- 1/3 cup heavy cream *
- 2/3 cup milk *
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2/3 cup mozzarella cheese shredded
- 1 & 1/3 cups cheddar cheese shredded, sharp
- 1/2 pound cheese ** cut into slices
For the crumb topping:
- 1/4 cup butter melted
- 2/3 cup panko bread crumbs
Instructions
- Preheat your oven to 350 degrees F. Grease an 8x8 pan (or any 2 quart casserole dish) with butter or nonstick spray.
- In a 3 quart pot, boil the macaroni according to package instructions. Omit any salt or fat called for. (Trust me there's enough in this recipe) Should take 6-8 minutes or so. Drain and return to the pot. (If your cheese sauce is not close to being ready, add 1-2 teaspoons oil so your pasta doesn't stick.)
- Meanwhile in another smallish pot, melt 1/4 cup butter. Once it is hot, whisk in the flour. Cook 1 minute whisking, until it is bubbly.
- Slowly stir in the cream and milk. Stir the whole time until it is thick. Add salt and pepper and stir 1 more minute.
- Remove from heat and gradually stir in the shredded mozzarella and cheddar. If it is not melting, put it back on the burner over very low heat, stirring until the cheese is incorporated.
- Stir the cheese sauce into the cooked macaroni. It's pretty thick.
- Pour half of the mac and cheese into the prepared casserole dish.
- Add the 1/2 pound layer of cheese slices. YES DO ALL OF IT.
- Pour the other half of the mac and cheese on top and spread.
- In a small bowl, melt 1/4 cup butter. Stir in the bread crumbs. Spread the mixture on top of the mac and cheese.
- Bake for 20-25 minutes at 350. The top should be turning golden brown and the mac and cheese should be bubbly.
Notes
- You may omit the cream and use 1 cup of milk instead for a less rich sauce.
- The cheese slices can be any variety; a mix of sharp cheddar and Monterey Jack is recommended for balance.
- Prepare the dish a day or two in advance without the crumb topping and refrigerate; add the topping just before baking.
- If baking from cold, expect to extend cooking time to 30-40 minutes to ensure thorough heating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 729 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 729kcal | 36% |
| Carbohydrates | 51g | 17% |
| Protein | 28g | 56% |
| Fat | 46g | 71% |
| Saturated Fat | 28g | 140% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 137mg | 46% |
| Potassium | 259mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 1426IU | 29% |
| Vitamin C | 1mg | 1% |
| Calcium | 585mg | 59% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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