Mac N Cheese
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5.0
3 reviews
Excellent
Mac N Cheese
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The starting point for the ultimate comfort food
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Ingredients
- 3 lices bread torn into pieces
- 4 tablespoons unsalted butter divided, chilled
- 4-5 sprigs parsley
- ½ pound elbow macaroni
- 2 teaspoons salt divided
- 3 tablespoons all-purpose flour
- ¾ teaspoon dry mustard
- ⅛ -1/4 teaspoon cayenne pepper optional
- 2 ½ cups whole milk warmed in the microwave for 2-3 minutes.
- 4 ounces Monterey jack cheese about 1 cup, shredded
- 4 ounces cheddar cheese about 1 cup, shredded
Instructions
- Adjust your oven rack to the lower-middle position and preheat the broiler.
- Pulse bread, 1 1/2 tablespoons chilled butter (cut into small cubes) and parsley in a food processor to coarse crumbs. Set aside.
- Fill a medium saucepan with water and bring to a boil. Add 1 teaspoon salt. When salt is dissolved, add macaroni. Boil, stirring occasionally until macaroni is tender -- just past al dente. Drain pasta. Set aside.
- Meanwhile, melt remaining butter in a small saucepan over medium heat. Add flour, mustard, remaining salt and cayenne pepper. Cook over medium heat, stirring constantly while flour mixture bubbles, about 1 minute. Add milk a little at a time, whisking constantly and scraping bottom and corners of the pan until thickened - about 5-7 minutes. Remove from heat and add the grated cheeses, stirring until completely melted and incorporated into the sauce.
- Add macaroni to the cheese sauce and stir to combine.
- Transfer the macaroni and cheese into an 8x8 casserole dish or individual 1/2 or 3/4 cup ramekins (depends on how much you want per serving) set on top of a baking sheet. Top with breadcrumbs and put under the broiler for 3 to 5 minutes, until golden brown. (Keep an eye on this step - you don't want it to get away from you!)
- Remove from oven and let cool for a few minutes before serving.
Notes
- In the past I've made my bechamel thicker than what they've called for here, but what I found by following their recipe, is that even though the white sauce seems thin -- after the cheese is added and then incorporated into the macaroni, it thickens nicely and produces the perfect consistency for the cheese sauce.
Nutrition Information
Show Details
Calories
573kcal
(29%)
Carbohydrates
57g
(19%)
Protein
20g
(40%)
Fat
28g
(43%)
Saturated Fat
17g
(85%)
Cholesterol
77mg
(26%)
Sodium
388mg
(16%)
Potassium
478mg
(14%)
Fiber
2g
(8%)
Sugar
9g
(18%)
Vitamin A
990IU
(20%)
Calcium
408mg
(41%)
Iron
1.2mg
(7%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 573 kcal
% Daily Value*
| Calories | 573kcal | 29% |
| Carbohydrates | 57g | 19% |
| Protein | 20g | 40% |
| Fat | 28g | 43% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 77mg | 26% |
| Sodium | 388mg | 16% |
| Potassium | 478mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 990IU | 20% |
| Calcium | 408mg | 41% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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