Simple Mac-n-Cheese

Simple Mac-n-Cheese might be just the main course you are searching for. One serving contains 750 calories, 29g of protein, and 35g of fat. This recipe serves 6. For $2.12 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. 147 people have tried and liked this recipe. It is brought to you by Food Republic. A mixture of milk, smoked paprika, gruyere cheese, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes roughly 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 76%, which is pretty good. Similar recipes include Simple Mac and Cheese, Simple Vegan Mac & Cheese, and Simple Pepper Jack Mac and Cheese.

Servings: 6

 

Ingredients:

Equipment:

Cooking instruction summary:

Directions:  Preheat the oven to 350 degrees F.Fill a large pasta pot with water and bring to a boil. Add a hefty pinch of salt, and add the pasta.  Cook according to package instructions until al dente.Drain the pasta, return to the pot, and add 1 tablespoon butter. Toss to coat, and set aside.Combine the breadcrumbs and parsley in a small bowl. Season with 1 teaspoon each of salt and pepper. Add the melted butter and combine with a fork. It's okay if clumps to form. Set aside.In a heavy bottomed 2-quart saucepan, melt 3 tablespoons butter over medium heat. Add the flour and whisk to combine, cooking for 3 to 5 minutes, until blond and bubbling. Stir constantly, and do not let brown.Add a little of the milk to the flour butter mixture and whisk to combine. The mixture will look like scrambled eggs. Slowly add the remaining milk in a steady stream, stirring with a whisk to combine. Cook, stirring constantly, until thickened, about 6 to 8 minutes. This is your bechamel sauce.Remove the bechamel from the heat. Add the paprika, salt, and pepper, and stir to combine. Fold in a little more than half of the grated cheese.  Add to the pasta and fold to combine.Pour into a greased 9 x 13-inch glass casserole dish. Sprinkle the breadcrumbs on top, creating an even coating. Top with the remaining grated gruyere.Bake in the oven for 30 minutes. Let stand 5 minutes and serve.

 

Step by step:

1. Preheat the oven to 350 degrees F.Fill a large pasta pot with water and bring to a boil.

2. Add a hefty pinch of salt, and add the pasta.  Cook according to package instructions until al dente.

3. Drain the pasta, return to the pot, and add 1 tablespoon butter. Toss to coat, and set aside.

4. Combine the breadcrumbs and parsley in a small bowl. Season with 1 teaspoon each of salt and pepper.

5. Add the melted butter and combine with a fork. It's okay if clumps to form. Set aside.In a heavy bottomed 2-quart saucepan, melt 3 tablespoons butter over medium heat.

6. Add the flour and whisk to combine, cooking for 3 to 5 minutes, until blond and bubbling. Stir constantly, and do not let brown.

7. Add a little of the milk to the flour butter mixture and whisk to combine. The mixture will look like scrambled eggs. Slowly add the remaining milk in a steady stream, stirring with a whisk to combine. Cook, stirring constantly, until thickened, about 6 to 8 minutes. This is your bechamel sauce.

8. Remove the bechamel from the heat.

9. Add the paprika, salt, and pepper, and stir to combine. Fold in a little more than half of the grated cheese. 

10. Add to the pasta and fold to combine.

11. Pour into a greased 9 x 13-inch glass casserole dish. Sprinkle the breadcrumbs on top, creating an even coating. Top with the remaining grated gruyere.

12. Bake in the oven for 30 minutes.

13. Let stand 5 minutes and serve.

Nutrition Information:

covered percent of daily need