The secret to this ultracreamy macaroni and cheese? A little Velveeta mixed in
with the other cheeses.
1. Heat oven to 375°. Bring a 4-qt. saucepan of lightly salted water to a boil. Add pasta and cook, stirring
occasionally, until cooked halfway through, about 3 minutes for elbow macaroni. Drain pasta; set pasta
aside. Tear bread into small pieces and transfer to the bowl of a food processor. Process until finely ground;
set aside. Return pan to medium heat and melt 3 tbsp. butter. Add bread crumbs and stir to combine.
Transfer bread crumb mixture to a plate and set aside.
2. Wipe out pan and set over medium heat. Melt the remaining butter and add the paprika, thyme, shallots,
and bay leaf; cook, stirring often, until shallots are soft, about 5 minutes. Add flour and cayenne and stir
until mixture thickens, 1 minute. Whisk in milk and cook, continuing to whisk often, until sauce has
thickened and coats the back of a spoon, about 10 minutes. Discard thyme and bay leaf and remove pan
3. Stir in cheddar, half the Gruyère, the Velveeta, and the blue cheese; continue stirring until smooth. Stir in
pasta and season sauce with salt and pepper. Transfer mixture to an 8" x 8" baking dish. Sprinkle remaining
Gruyère over top of pasta and then top with bread crumbs.
4. Transfer baking dish to an aluminum foil-lined baking sheet and bake until macaroni and cheese is golden
brown and bubbly, 30 minutes. Let cool for 10 minutes before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1986g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 3073 | ||
Calories from Fat: 1944 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 216g | 288 % | |
Saturated Fat 131.7g | 658 % | |
Monounsaturated Fat 51.1g | ||
Polyunsanturated Fat 9.5g | ||
Cholesterol 688.7mg | 212 % | |
Sodium 4386.3mg | 151 % | |
Potassium 2287.7mg | 60 % | |
Total Carbohydrate 135.6g | 40 % | |
Dietary Fiber 4.5g | 18 % | |
Sugars, other 131.1g | ||
Protein 149g | 213 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3073
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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