I mixed all the cheese sauce with the pasta instead of layering and added bread crumbs on top before baking.
Source: The Chunk Chef
1. Preheat oven to 325 degrees F and grease a 3 qt baking dish (9x13"). Set aside.
2. Bring a large pot of salted water to a boil. When boiling, add dried pasta and cook 1 minute less than the package directs for al dente. Drain and drizzle with a little bit of olive oil to keep from sticking.
3. While water is coming up to a boil, grate cheeses and toss together to mix, then divide into three piles. Approximately 3 cups for the sauce, 1 1/2 cups for the inner layer, and 1 1/2 cups for the topping. (I added all the cheese to the sauce and didn't layer.)
4. Melt butter in a large saucepan over MED heat. Sprinkle in flour and whisk to combine. Mixture will look like very wet sand. Cook for approximately 1 minute, whisking often. Slowly pour in about 2 cups or so of the milk/half and half, while whisking constantly, until smooth. Slowly pour in the remaining milk/half and half, while whisking constantly, until combined and smooth.
Continue to heat over MED heat, whisking very often, until thickened to a very thick consistency. It should almost be the consistency of a semi thinned out condensed soup.
5. Remove from the heat and stir in spices and 1 1/2 cups of the cheeses, stirring to melt and combine. Stir in another 1 1/2 cups of cheese, and stir until completely melted and smooth. Add the remainder of the cheese in batches if not layering.
6. In a large mixing bowl, combine drained pasta with cheese sauce, stirring to combine fully. Pour half of the pasta mixture into the prepared baking dish. Top with 1 1/2 cups of grated cheeses, then top that with the remaining pasta mixture.
Sprinkle the top with the last 1 1/2 cups of cheese and bake for 15 minutes, until cheesy is bubbly and lightly golden brown. (I sprinkled bread crumbs instead of layering)
7. Bake 15-20 min or until the cheese is well melted and top is crispy.
Mac and Cheese can be made ahead:
Make as directed (but do not bake), transfer to baking dish and cool completely. Cover tightly with foil and refrigerate 1-2 days ahead.
Before baking, let dish sit on counter for 30 minutes.
Bake at recipe temperature for 25-35 minutes, until hot and bubbly.
FOR A CRUNCHIER TOPPING AND FIRMER CONSISTENCY:
Prepare recipe as directed but bake at 350 or 375 F degrees for 20-30 minutes. Broil at the end of baking for approximately 2-5 minutes, until golden brown and crunchy.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (339g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 1148 | ||
Calories from Fat: 694 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 77.1g | 103 % | |
Saturated Fat 47.7g | 239 % | |
Monounsaturated Fat 21.9g | ||
Polyunsanturated Fat 3.1g | ||
Cholesterol 240.7mg | 74 % | |
Sodium 1006.9mg | 35 % | |
Potassium 407.6mg | 11 % | |
Total Carbohydrate 57.5g | 17 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 55.6g | ||
Protein 56.3g | 80 % | |
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: 1148
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