Try this Perfect Macaroni and Cheese recipe, or contribute your own.
Suggest a better descriptionHeat oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Toss bread crumbs with 2 tablespoons butter, set aside. In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons of butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, stirring, 1 minute.
Slowly pour hot milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until the butter mixture bubbles and becomes thick.
Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar and 1 1/2 cups gruyere or 1 cup Romano. Set cheese sauce aside.
Fill large saucepan with water. Bring to boil. Add macaroni; cook 2-3 fewer minutes than the directions, until outside of pasta is cooked and inside is underdone. Transfer to colander, rinse under cold running water and drain well. Stir macaroni into the reserved cheese sauce.
Pour the mixture into the prepared casserole dish. Sprinkle remaining 1 1/2 cups cheddar and 1/2 cup gruyere or 1/4 cup Romano; scatter breadcrumbs over the top. Bake until browned on top, about 30 minutes. Transfer dish to wire rack to cool for 5 minutes; serve.
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Serving Size: 1 Serving (79g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 329 | ||
Calories from Fat: 140 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.6g | 21 % | |
Saturated Fat 9.2g | 46 % | |
Monounsaturated Fat 4.3g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 44.7mg | 14 % | |
Sodium 94.6mg | 3 % | |
Potassium 119.3mg | 3 % | |
Total Carbohydrate 34.3g | 10 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 32.6g | ||
Protein 12.5g | 18 % | |
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: 329
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