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Gourmet Macaroni and Cheese Recipe

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This recipe for Gourmet Macaroni and Cheese is from Messersmith Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For topping
1/2 stick butter
2 cups Panko (coarse Japanese bread crumbs) or 3 cups fresh bread crumbs
1/4 pound coarsely grated extra-sharp Cheddar (1 1/2 cups)
1/2 cup grated Parmesan cheese preferably Parmigiano- Reggiano

For macaroni and sauce
1 stick unsalted butter
6 Tbsp. All- purpose flour
5 cups whole milk (I do use low-fat milk)
1pound coarsely grated extra sharp cheddar (6 cups)
1/2 cup grated Parmigiano-Reggiano
1 pound elbow macaroni or campanile type pasta
Directions:
Directions:
Make topping:
preheat oven to 400 degrees

Melt butter, then stir together with panko, and topping cheeses in a bowl until well combined.

Make sauce:

melt butter in a heavy medium saucepan over medium-low heat and stir in flour. Cook roux, stirring, 3 minutes, then whisk in milk. Bring sauce to a boil, whisking constantly, then simmer, whisking occasionally for 3 minutes. Stir in cheeses, 2tsp. Salt and 1/2 tsp pepper until smooth. Remove from heat.

Make macaroni
Cook macaroni in a pot of boiling salted water until al dente. Reserve 1 cup cooking water and drain macaroni in colander. stir together macron, reserved cooking water and sauce in a large bowl. Transfer to 2 buttered 2 quart shallow baking dishes.

Sprinkle topping evenly over macaroni and bake until golden and bubbling, 20-25 minutes.
Number Of Servings:
Number Of Servings:
20
Personal Notes:
Personal Notes:
I usually make 1/2 the recipe for one casserole.

 

 

 

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