Macaroni And Cheese

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Added Oct 16th, 08 by
FoodConnect.com Test Kitchen


  • Categories: Pasta
  • Servings: 20 change
  • Calories per serving: 348
  • Prep Time: 35 mins
  • Cook Time: 75 mins


Nutritional Facts

Brought to you by
Per serving% Daily Value*
Calories 34817%
Fat 21g32%
Cholesterol 58mg19%
Sodium 310mg 13%
Carbohydrates 25g17%

More facts>>

FoodConnect Nutritionals

Ingredients

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    [1] => Array
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            [c221c1d4-a6d8-eb14-91ce-e58192a2adeb] => Array
                (
                    [title] => butter, unsalted
                    [ingredientid] => 4404
                    [ingredientuuid] => c221c1d4-a6d8-eb14-91ce-e58192a2adeb
                    [quantity] => 1.00
                    [measure] => stick
                    [title_custom] => unsalted butter
                    [componentid] => 1
                    [method] => 
                )

            [7a28c5d8-6b4a-7c94-e13b-389a3effc2f6] => Array
                (
                    [title] => bread crumbs, white, soft, tstd
                    [ingredientid] => 3463
                    [ingredientuuid] => 7a28c5d8-6b4a-7c94-e13b-389a3effc2f6
                    [quantity] => 2.00
                    [measure] => cups
                    [title_custom] => panko (coarse Japanese bread crumbs) or 3 cups coarse fresh bread crumbs (from 6 slices firm white sandwich bread)
                    [componentid] => 1
                    [method] => 
                )

            [1877bf1d-cf28-ddb4-81b7-f1f312bfeef4] => Array
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                    [title] => cheese, cheddar, extra sharp
                    [ingredientid] => 7044
                    [ingredientuuid] => 1877bf1d-cf28-ddb4-81b7-f1f312bfeef4
                    [quantity] => 0.25
                    [measure] => pound
                    [title_custom] => coarsely grated extra-sharp Cheddar (1 1/2 cups)
                    [componentid] => 1
                    [method] => 
                )

            [3a401b3f-daad-12c4-059e-14ae74a24fdd] => Array
                (
                    [title] => cheese, parmesan, grated
                    [ingredientid] => 7447
                    [ingredientuuid] => 3a401b3f-daad-12c4-059e-14ae74a24fdd
                    [quantity] => 0.50
                    [measure] => cup
                    [title_custom] => grated Parmigiano-Reggiano 
                    [componentid] => 1
                    [method] => 
                )

        )

    [2] => Array
        (
            [c221c1d4-a6d8-eb14-91ce-e58192a2adeb] => Array
                (
                    [title] => butter, unsalted
                    [ingredientid] => 4404
                    [ingredientuuid] => c221c1d4-a6d8-eb14-91ce-e58192a2adeb
                    [quantity] => 1.00
                    [measure] => stick
                    [title_custom] => unsalted butter
                    [componentid] => 2
                    [method] => 
                )

            [1d9a5b1d-93d7-4f74-fd2f-53a3e718a4ee] => Array
                (
                    [title] => flour, all purpose, bleached, enrich
                    [ingredientid] => 15445
                    [ingredientuuid] => 1d9a5b1d-93d7-4f74-fd2f-53a3e718a4ee
                    [quantity] => 6.00
                    [measure] => tablespoons
                    [title_custom] => all-purpose flour
                    [componentid] => 2
                    [method] => 
                )

            [70985ee6-f014-97b4-01dc-de86206d428d] => Array
                (
                    [title] => milk, whole, 3.25%
                    [ingredientid] => 21563
                    [ingredientuuid] => 70985ee6-f014-97b4-01dc-de86206d428d
                    [quantity] => 5.00
                    [measure] => cups
                    [title_custom] => whole milk
                    [componentid] => 2
                    [method] => 
                )

            [1877bf1d-cf28-ddb4-81b7-f1f312bfeef4] => Array
                (
                    [title] => cheese, cheddar, extra sharp
                    [ingredientid] => 7044
                    [ingredientuuid] => 1877bf1d-cf28-ddb4-81b7-f1f312bfeef4
                    [quantity] => 1.00
                    [measure] => pound
                    [title_custom] => coarsely grated extra-sharp Cheddar (6 cups)
                    [componentid] => 2
                    [method] => 
                )

            [3a401b3f-daad-12c4-059e-14ae74a24fdd] => Array
                (
                    [title] => cheese, parmesan, grated
                    [ingredientid] => 7447
                    [ingredientuuid] => 3a401b3f-daad-12c4-059e-14ae74a24fdd
                    [quantity] => 0.50
                    [measure] => cup
                    [title_custom] => grated Parmigiano-Reggiano 
                    [componentid] => 2
                    [method] => 
                )

            [ce529621-dd65-b814-ad3d-0bd67e6d44ff] => Array
                (
                    [title] => pasta, macaroni, elbow, dry
                    [ingredientid] => 23171
                    [ingredientuuid] => ce529621-dd65-b814-ad3d-0bd67e6d44ff
                    [quantity] => 1.00
                    [measure] => pound
                    [title_custom] => elbow macaroni
                    [componentid] => 2
                    [method] => 
                )

        )

)

FOR TOPPING

  • 1 stick unsalted butter
  • 2 cups panko (coarse Japanese bread crumbs) or 3 cups coarse fresh bread crumbs (from 6 slices firm white sandwich bread)
  • 1/4 pound coarsely grated extra-sharp Cheddar (1 1/2 cups)
  • 1/2 cup grated Parmigiano-Reggiano

FOR MACARONI AND SAUCE

  • 1 stick unsalted butter
  • 6 tablespoons all-purpose flour
  • 5 cups whole milk
  • 1 pound coarsely grated extra-sharp Cheddar (6 cups)
  • 1/2 cup grated Parmigiano-Reggiano
  • 1 pound elbow macaroni

Recipe Method

MAKE TOPPING:

1. Preheat oven to 400 degrees Fahrenheit with rack in middle.

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

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, 3 minutes. Stir in cheeses, 2 teaspoons salt, and 1/2 teaspoon pepper until smooth. Remove from heat and cover surface of sauce with wax paper.

MAKE MACARONI:

1. Cook macaroni in a pasta pot of boiling salted water (2 tablespoons salt for 4 quarts water) until al dente. Reserve 1 cup cooking water and drain macaroni in a colander. Stir together macaroni, reserved cooking water, and sauce in a large bowl. Transfer to 2 buttered 2-quart shallow baking dishes.

2. Sprinkle topping evenly over macaroni and bake until golden and bubbling, 20 to 25 minutes.

Cooks’ notes:

Topping can be made 1 day ahead and chilled, covered. Half of dish can be baked in 10 (6-to 8 oz) ramekins for children (with remaining half baked in a 2-quart baking dish for adults

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