i bring you baked macaroni and cheese. james surprised me recently when we had this for the second sunday in a row (with corned beef and sauteed cabbage this time) by telling me that finally, i had made a better-than-kraft macaroni and cheese. the man likes his processed food, though i try to limit it (according to my own definition and for my own reasons, of course). i am reveling in my success.
feel free to play with the cheese in this recipe (a creamy boursin might be a great fourth cheese), but do not remove the brie. more brie = even more awesome. my favorite brie is a double creme brie found at sam's club, delice de france. try it in this recipe or on its own as soon as you can!
feel free to play with the cheese in this recipe (a creamy boursin might be a great fourth cheese), but do not remove the brie. more brie = even more awesome. my favorite brie is a double creme brie found at sam's club, delice de france. try it in this recipe or on its own as soon as you can!
BETTER-THAN-KRAFT BAKED MACARONI AND CHEESE
Yield: 6 servings
Nutrition: 387 calories, 40 carbs per serving
INGREDIENTS
4 tbsp unsalted butter, divided
2 tbsp flour
1 1/2 cups whole milk
1 1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
8 oz elbow macaroni
4 oz shredded cheddar, divided
4 oz shredded colby jack, divided
4 oz brie, rind removed and chopped into small bits, divided
1/2 tsp minced garlic
1/2 cup panko breadcrumbs
1 tsp dried parsley
DIRECTIONS
Preheat oven to 400. Melt 2 tbsp butter in a large saucepan over medium-high heat. Add flour; cook, whisking constantly, for 1 minute. Whisk in milk and 1 1/2 cups water. Bring to a boil, reduce heat to a simmer, and cook, whisking often, until a very thin, glossy sauce forms, about 10 minutes. Stir in 1 1/2 tsp salt and 1/4 teaspoon pepper. Remove sauce from heat.
Toss pasta and 1 1/2 cups cheese in a 8 x 8 baking dish. Pour sauce over (pasta should be submerged; do not stir) and cover with foil. Bake until pasta is almost tender, about 20 minutes.
Meanwhile, melt remaining 1/4 cup butter in a large skillet over medium heat. Add garlic, panko, and parsley and toss to combine. Season with salt and pepper.
Remove foil from dish. Stir. Sprinkle with remaining 1/2 cup cheese, then panko mixture. Bake until pasta is tender, edges are bubbling, and top is golden brown, about 10 minutes longer. Let sit 10 minutes before serving.
SOURCE
Adapted from Bon Appetit, January 2013
Yield: 6 servings
Nutrition: 387 calories, 40 carbs per serving
INGREDIENTS
4 tbsp unsalted butter, divided
2 tbsp flour
1 1/2 cups whole milk
1 1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
8 oz elbow macaroni
4 oz shredded cheddar, divided
4 oz shredded colby jack, divided
4 oz brie, rind removed and chopped into small bits, divided
1/2 tsp minced garlic
1/2 cup panko breadcrumbs
1 tsp dried parsley
DIRECTIONS
Preheat oven to 400. Melt 2 tbsp butter in a large saucepan over medium-high heat. Add flour; cook, whisking constantly, for 1 minute. Whisk in milk and 1 1/2 cups water. Bring to a boil, reduce heat to a simmer, and cook, whisking often, until a very thin, glossy sauce forms, about 10 minutes. Stir in 1 1/2 tsp salt and 1/4 teaspoon pepper. Remove sauce from heat.
Toss pasta and 1 1/2 cups cheese in a 8 x 8 baking dish. Pour sauce over (pasta should be submerged; do not stir) and cover with foil. Bake until pasta is almost tender, about 20 minutes.
Meanwhile, melt remaining 1/4 cup butter in a large skillet over medium heat. Add garlic, panko, and parsley and toss to combine. Season with salt and pepper.
Remove foil from dish. Stir. Sprinkle with remaining 1/2 cup cheese, then panko mixture. Bake until pasta is tender, edges are bubbling, and top is golden brown, about 10 minutes longer. Let sit 10 minutes before serving.
SOURCE
Adapted from Bon Appetit, January 2013
RSS Feed