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Name: Classic Mac and cheese
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: not set
Ingredients: 1 teaspoon Kosher Salt; 8 Ounces Elbow Macaroni Noodles; 5 tablespoons Salted butter; 2 Cups Breadcrumbs; 2 Ounces Parmigiano-reggiano (1 cup); 3/4 Cup Yellow onion (1/2 meduim onion); 2 tablespoons All purpose flour; 2 Cups 2% Milk; 1 cup Heavy cream; 6 ounces Medium cheddar (2 cups); 6 ounces Gruyere (2 cups); 1/2 teaspoon Mustard powder; 1/4 teaspoon Cayenne; 1/8 teaspoon Nutmeg; Garlic; 6-8 Strips Bacon If desired

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INGREDIENTS

1 teaspoon Kosher Salt
8 Ounces Elbow Macaroni Noodles
5 tablespoons Salted butter
2 Cups Breadcrumbs
2 Ounces Parmigiano-reggiano ; (1 cup)
3/4 Cup Yellow onion ; (1/2 meduim onion)
2 tablespoons All purpose flour
2 Cups 2% Milk
1 cup Heavy cream
6 ounces Medium cheddar ; (2 cups)
6 ounces Gruyere ; (2 cups)
1/2 teaspoon Mustard powder
1/4 teaspoon Cayenne
1/8 teaspoon Nutmeg
Garlic
6-8 Strips Bacon ; If desired

Servings

INSTRUCTIONS

Preheat oven to 375 and grease 8 inch square pan.

Cook pasta al dente

While pasta cooks melt 2 tablespoons butter in medium skillet over medium heat. Turn off heat and add breadcrumbs and Parmigiano-reggiano. Stir and set aside.

Using the pasta pot melt remaining 3 tablespoons butter over medium heat. Add and cook onion and garlic, stirring occasionally until translucent. Add flour and stir constantly until onion is coated, continue stirring for 2 minutes until mixture darkens slightly and smells nutty. Slowly whisk in the milk, cream, and salt and cook until the mixture is just beginning to thicken and bubble around the edges, 5 to 7 minutes. It should be a similar texture to cake batter. If it's soupy continue cooking until it thickens. Add 1 1/2 of the cheddar, the gruyere, mustard poser, cayenne, and nutmeg and stir until cheeses have melted and sauce is smooth.

Add pasta and stir to combine. Add bacon if desired. Pour into greased square baking dish. Sprinkle with remaining 1/2 cup cheddar and top with bread crumb mixture. Bake until bubbling and golden brown, about 30 minutes.

NOTES

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Classic Mac and cheese

1 teaspoon Kosher Salt
8 Ounces Elbow Macaroni Noodles
5 tablespoons Salted butter
2 Cups Breadcrumbs
2 Ounces Parmigiano-reggiano (1 cup)
3/4 Cup Yellow onion (1/2 meduim onion)
2 tablespoons All purpose flour
2 Cups 2% Milk
1 cup Heavy cream
6 ounces Medium cheddar (2 cups)
6 ounces Gruyere (2 cups)
1/2 teaspoon Mustard powder
1/4 teaspoon Cayenne
1/8 teaspoon Nutmeg
 Garlic
6-8 Strips Bacon If desired

Preheat oven to 375 and grease 8 inch square pan.

Cook pasta al dente

While pasta cooks melt 2 tablespoons butter in medium skillet over medium heat. Turn off heat and add breadcrumbs and Parmigiano-reggiano. Stir and set aside.

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Nutrition

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Serving Size: 1 Serving (309g)
Recipe Makes: 6 Servings

Calories: 881
Calories from Fat: 386 (44%)

Amt Per Serving		% DV

	Total Fat 42.9g	57 %
	Saturated Fat 24.7g	123 %
	Monounsaturated Fat 11.8g
	Polyunsanturated Fat 3.3g
Cholesterol 121.9mg		37 %
Sodium 1428.9mg		49 %
Potassium 355.3mg		9 %
Total Carbohydrate 87.6g		26 %
	Dietary Fiber 5.2g	21 %
	Sugars, other 82.5g
Protein 35.2g		50 %
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.

About Our Nutrition Facts

Calories per serving: 881

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