Mac and Cheese
Mac and Cheese might be a good recipe to expand your main course recipe box. This recipe serves 8 and costs $1.03 per serving. One serving contains 414 calories, 19g of protein, and 21g of fat. Head to the store and pick up dry mustard, elbow macaroni, whole milk, and a few other things to make it today. Plenty of people made this recipe, and 250 would say it hit the spot. This recipe is typical of American cuisine. From preparation to the plate, this recipe takes around 35 minutes. It is brought to you by Hilah Cooking. All things considered, we decided this recipe deserves a spoonacular score of 53%. This score is pretty good. If you like this recipe, take a look at these similar recipes: 21 Day Fix Broccoli Mac & Cheese (AKA the perfect Mac & Cheese), Lighter Baked Mac & Cheese aka Hidden Veggie Mac & Cheese, and Mac and Cheese Mania {: Crab Mac and Cheese}.
Servings: 8
Cooking duration: 35 minutes
Ingredients:
1 cup breadcrumbs
¼ cup butter (4 tablespoons)
1 cup grated Cheddar, divided
¼ teaspoon dry mustard
2 cups (1/2 pound) small elbow macaroni or small shells
3 tablespoons flour
1 cup grated Gouda
¼ cup grated Parmesan
½ teaspoon pepper
½ teaspoon salt
2 cups milk (whole or 2%)
Equipment:
baking pan
whisk
oven
pot
frying pan
Cooking instruction summary:
Put on a quart or so of water to boil for the noodles. Salt it well, cover, and place on high heat. Set oven to preheat to 375F and grease a 1 or 2 quart baking dish.Make a roux in a deep skillet by melting butter, then whisking in flour until a smooth paste forms. Add mustard, salt and pepper, and cook over medium-low heat for about 60 seconds until you start to smell the flour toasting.Whisk in half the milk and continue whisking until smooth. Add remaining milk and combine. Continue stirring, making sure to get the corners of the pot, until mixture comes to a simmer. Remove from heat and stir in cheeses, reserving cup Cheddar for topping. Set aside.By now the water should be boiling. Add the noodles and boil for only 3-4 minutes until beginning to soften. Drain and add the noodles to the cheese sauce.Once coated, spread into your greased pan. (*STOP here if making ahead. Cool. Cover and refrigerate. Add crumbs before baking.)Sprinkle top with bread crumbs and reserved cup CheddarBake 20-25 minutes or until bubbling and golden brown. (Bake 30-40 minutes if starting with a refrigerated casserole)
Step by step:
1. Put on a quart or so of water to boil for the noodles. Salt it well, cover, and place on high heat. Set oven to preheat to 375F and grease a 1 or 2 quart baking dish.Make a roux in a deep skillet by melting butter, then whisking in flour until a smooth paste forms.
2. Add mustard, salt and pepper, and cook over medium-low heat for about 60 seconds until you start to smell the flour toasting.
3. Whisk in half the milk and continue whisking until smooth.
4. Add remaining milk and combine. Continue stirring, making sure to get the corners of the pot, until mixture comes to a simmer.
5. Remove from heat and stir in cheeses, reserving cup Cheddar for topping. Set aside.By now the water should be boiling.
6. Add the noodles and boil for only 3-4 minutes until beginning to soften.
7. Drain and add the noodles to the cheese sauce.Once coated, spread into your greased pan. (*STOP here if making ahead. Cool. Cover and refrigerate.
8. Add crumbs before baking.)Sprinkle top with bread crumbs and reserved cup Cheddar
9. Bake 20-25 minutes or until bubbling and golden brown. (
10. Bake 30-40 minutes if starting with a refrigerated casserole)
Nutrition Information:
covered percent of daily need
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