This recipes makes enough for two 8-inch pans. Eat one now; freeze the other for later. It freezes perfectly for up to 3 months.
1. Preheat the oven to 375 degrees. Boil 1 gallon of water. Stir in 1 tablespoon salt and the macaroni. Cook for only 3 minutes. Drain. Do not rinse. Spread out on a baking sheet to cool while making the sauce.
2. In a pot big enough to hold all of the cooked pasta and sauce, heat the butter, flour, mustard, and cayenne over medium high heat, stirring constantly, until golden, 1 to 2 minutes. Slowly whisk in the cream, evaporated milk, and chicken broth. Bring to a boil, reduce to a simmer, and cook, stirring frequently, until thickened, about 15 minutes. Remove from the heat and stir in the cheeses and 1 teaspoon salt until smooth. Stir the cooled pasta into the cheese sauce until well combined. Divide the pasta mixture between two 8-inch square pans. Cool one pan completely, wrap in plastic wrap and foil, date, and freeze for up to 3 months.
4. Stir the topping ingredients together. Place half in a ziploc baggie and put with the pan to be frozen. Reserve the other half for the pan to be baked.
5. Bake the mac n cheese for 20 minutes. Spinkle the reserved breadcrumbs over and return to the oven until the breadcrumbs are golden brown, about 20 minutes. Let sit for 10 minutes before serving.
**To make the frozen one, remove the plastic wrap, recover with the foil. Bake for 45 minutes. Remove from the oven, stir, sprinkle with the bread crumbs, and continue to cook, uncovered, until golden brown and bubbly, about 20 minutes. Let sit for 10 minutes before serving.
Use whatever leftover cheese "nubbins" you have to make 6 cups of shredded cheese.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (350g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 996 | ||
Calories from Fat: 430 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 47.8g | 64 % | |
Saturated Fat 27.9g | 139 % | |
Monounsaturated Fat 13.1g | ||
Polyunsanturated Fat 3.6g | ||
Cholesterol 136mg | 42 % | |
Sodium 2314.8mg | 80 % | |
Potassium 546.9mg | 14 % | |
Total Carbohydrate 101.6g | 30 % | |
Dietary Fiber 5.7g | 23 % | |
Sugars, other 95.9g | ||
Protein 39.4g | 56 % | |
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: 996
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