Cathy Forker Mac & Cheese
Instructions
Preheat oven to 350F. Lightly grease a large 3 qt or 4 qt baking dish and set aside. Combine shredded cheeses in a large bowl and set aside.
Cook the pasta one minute shy of al dente according to the package instructions. Remove from heat, drain, and place in a large bowl.
Drizzle pasta with olive oil and stir to coat pasta. Set aside to cool while preparing cheese sauce.
Melt butter in a deep saucepan, Dutch oven, or stock pot.
Whisk in flour over medium heat and continue whisking for about 1 minute until bubbly and golden.
Gradually whisk in the milk and heavy cream until nice and smooth. Continue whisking until you see bubbles on the surface and then continue cooking and whisking for another 2 minutes. Whisk in salt and pepper.
Add two cups of shredded cheese and whisk until smooth. Add another two cups of shredded cheese and continue whisking until creamy and smooth. Sauce should be nice and thick.
Stir in the cooled pasta until combined and pasta is fully coated with the cheese sauce.
Pour half of the mac and cheese into the prepared baking dish. Top with remaining 2 cups of shredded cheese and then the remaining mac and cheese.
In a small bowl, combine panko crumbs, Parmesan cheese, melted butter and paprika. Sprinkle over the top and bake until bubbly and golden brown, about 30 minutes. Serve immediately.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Recipe (1057g) | ||
Recipe Makes: 1 Recipe | ||
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Calories: 4183 | ||
Calories from Fat: 1762 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 195.7g | 261 % | |
Saturated Fat 113.4g | 567 % | |
Monounsaturated Fat 54.1g | ||
Polyunsanturated Fat 13.2g | ||
Cholesterol 507.5mg | 156 % | |
Sodium 2384.5mg | 82 % | |
Potassium 1667.1mg | 44 % | |
Total Carbohydrate 495.8g | 146 % | |
Dietary Fiber 22.9g | 92 % | |
Sugars, other 472.9g | ||
Protein 106.8g | 153 % | |
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: 4183
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