Macaroni and Cheese Recipe

Name: Macaroni and Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 pound elbow macaroni; 2 tablespoons unsalted butter; 2 cups panko* (Japanese bread crumbs) or coarse dry bread crumbs; 1 cup coarsely grated extra-sharp Cheddar (about 4 ounces); 3 tablespoons unsalted butter; 3 tablespoons all-purpose flour; 1/2 teaspoon dried hot red pepper flakes; 2 3/4 cups whole milk; 3/4 cups heavy cream; 4 cups coarsely grated extra-sharp Cheddar (about 1 pound); 2 teaspoons Dijon mustard; 1 1/2 teaspoons salt; 1/4 teaspoon freshly ground black pepper

Servings: persons

3/4 pound elbow macaroni
2 tablespoons unsalted butter
2 cups panko* (Japanese bread crumbs) or coarse dry bread crumbs
1 cup coarsely grated extra-sharp Cheddar (about 4 ounces)
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1/2 teaspoon dried hot red pepper flakes
2 3/4 cups whole milk
3/4 cups heavy cream
4 cups coarsely grated extra-sharp Cheddar (about 1 pound)
2 teaspoons Dijon mustard
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper

1
Preheat oven to 400F.
2
and butter a 3-quart shallow baking dish.
3
Fill a 6-quart kettle three fourths full with salted water and bring to a boil for macaroni.
4
Melt butter and in a bowl stir together with panko or regular bread crumbs and Cheddar until combined well.
5
Topping may be made 1 day ahead and chilled, covered.
6
In a 5-quart heavy saucepan melt butter over moderately low heat and stir in flour and red pepper flakes.
7
Cook roux, stirring, 3 minutes and whisk in milk.
8
Bring sauce to a boil, whisking constantly, and simmer, whisking occasionally, 3 minutes.
9
Stir in cream, Cheddar, mustard, salt, and pepper.
10
Remove pan from heat and cover surface of sauce with wax paper.
11
Cook macaroni in boiling water until al dente.
12
Reserve 1 cup cooking water and drain macaroni in colander.
13
In a large bowl stir together macaroni, reserved cooking water, and sauce.
14
Transfer mixture to baking dish.
15
Sprinkle topping evenly over macaroni and bake in middle of oven 20 to 25 minutes, or until golden and bubbling.
16
*Available at Asian markets and some specialty food shops and supermarkets and by mail order from Uwajimaya, (800) 889-1928.

1171

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3/4 pound elbow macaroni, 2 tablespoons unsalted butter, 2 cups panko* (Japanese bread crumbs) or coarse dry bread crumbs, 1 cup coarsely grated extra-sharp Cheddar (about 4 ounces), and more.

Yes, Macaroni and Cheese falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Macaroni and Cheese

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