Macaroni & Cheese Recipe
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Category: |
Category: |
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Cheese Sauce |
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Ingredients: |
Ingredients: 1 Stick Unsalted Butter
6 T. AP Flour
5 C. whole milk
Pinch Nutmeg
1 lb. (6 C.) coarsely grated Extra Sharp Cheddar Cheese
½ C. grate Parmigiano - Reggiano
1 lb. Elbow Macaroni
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Directions: |
Directions:Preheat oven to 400 º . Make the topping first.
Melt butter in a heavy medium saucepan over medium-low heat. Stir in the flour and cook the roux stirring constantly for 3 minutes. Whisk in the milk. Bring the sauce to a boil, whisking constantly. Then simmer for 3 minutes stirring occasionally. Add the nutmeg, stir in the cheeses, 1 t. salt and ½ t. pepper until smooth. Remove from heat and cover surface with waked paper.
Cook macaroni in boiling salted water until "al dente". Reserve one C. of cooking water and drain the pasta. Stir macaroni and sauce in a large bowl. Add cooking water if needed. Transfer to two buttered 2-quart shallow baking dishes. Sprinkle topping evenly over the macaroni and bake until golden brown and bubbling, 20 - 25 minutes. Freezes great! Cool completely before wrapping for storage. |
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Topping |
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Ingredients: |
Ingredients: 1/2 stick Unsalted Butter
2 C. Panko Breadcrumbs
1 1/2 C. Coarsely Grate Extra Sharp Cheddar Cheese
1/2 C. Parmigiano - Reggiano
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Directions: |
Directions:Melt butter and then stir together with panko and cheeses in a bowl until well combined. Set aside until ready to use. |
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Personal
Notes: |
Personal
Notes: *This can easily be cut in half to make one pan instead of two.
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