Baked Macaroni and Cheese Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Macaroni:
8 oz elbow macaroni
1 T unsalted butter
Topping:
2/3 c panko breadcrumbs
2 T unsalted butter
1/4 t salt
Sauce:
4 T unsalted butter
1/3 c flour
3 c milk, warmed
2 c shredded cheddar
1 c shredded mozzerella
3/4 t salt
1 t garlic powder
1/2 t onion powder
1/2 t mustard powder
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Directions: |
Directions:Bring large pot of water to boil. Add macaroni and cook per instructions minus 1 minute. Drain pasta, return to pot, add butter, toss until melted. Set aside to cool.
Topping:
Mix together topping. Set aside.
Sauce:
Preheat oven to 350 degrees F. In a large saucepan or in an oven proof skillet, melt butter over medium heat. Add flour and cook, stirring constantly for one minute. Add about 1 c of milk and mix to dissolve the paste into the milk. Then add remaining milk and mix until lump free using a whisk. Mix in salt and seasonings if using. Cook, whisking regularly until thickened to a cream consistency. When the sauce coats the back of a wooden spoon, you should be able to draw a path with your finger, remove from the stove. Add the cheese and stir to combine. Adjust salt to taste. Pour sauce into pot with macaroni. Stir quickly, then pour back into skillet or baking dish. Sprinkle with breadcrumb topping. Bake for 25 minutes or until top is light golden brown. Serve immediately. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:1 hour 10 minutes |
Personal
Notes: |
Personal
Notes: This is a great macaroni and cheese recipe, and it is very flexible. You can substitute Monterey Jack, Colby, Provolone, different kinds of Cheddar and Gruyere all with good results. Gruyere is especially good, in my opinion.
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