Baked Macaroni and Cheese

(from rosie’s recipe box)

Topping can be made 1 day ahead and chilled, covered.
· Half of dish can be baked in 10 (6- to 8-ounce) ramekins for children (with remaining half baked in a 2-quart baking dish for adults).

Half recipe – bake in one 2 qt. shallow casserole.

Source: epicurious.com

Serves 20 people

Categories: not tried, sidedishes

Ingredients

  • For topping
  • 1/2 stick unsalted butter
  • 2 cups panko (coarse Japanese bread crumbs) or 3 cups coarse fresh bread crumbs (from 6 slices firm white sandwich bread)
  • 1/4 pound coarsely grated extra-sharp Cheddar (1 1/2 cups)
  • 1/2 cup grated Parmigiano-Reggiano
  • For macaroni and sauce
  • 1 stick unsalted butter
  • 6 tablespoons all-purpose flour
  • 5 cups whole milk
  • 1 pound coarsely grated extra-sharp Cheddar (6 cups)
  • 1/2 cup grated Parmigiano-Reggiano
  • 1 pound elbow macaroni

Directions

  1. Make topping:

  2. Preheat oven to 400°F with rack in middle.

  3. Melt butter, then stir together with panko and topping cheeses in a bowl until combined well.

  4. Make sauce:

  5. Melt butter in a heavy medium saucepan over medium-low heat and stir in flour. Cook roux, stirring, 3 minutes, then whisk in milk. Bring sauce to a boil, whisking constantly, then simmer, whisking occasionally, 3 minutes. Stir in cheeses, 2 teaspoons salt, and 1/2 teaspoon pepper until smooth. Remove from heat and cover surface of sauce with wax paper.

  6. Make Macaroni:

  7. Cook macaroni in a pasta pot of boiling salted water (2 tablespoons salt for 4 quarts water) 4-5 minutes. Reserve 1 cup cooking water and drain macaroni in a colander. Stir together macaroni, reserved cooking water, and sauce in a large bowl. Transfer to 2 buttered 2-quart shallow baking dishes.

  8. Sprinkle topping evenly over macaroni and bake until golden and bubbling, 20 to 25 minutes.

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