No-Boil Mac and Cheese
Ingredients
The pasta
The cheese sauce
-
3½
cups
shredded sharp cheddar cheese
-
4
tablespoons
unsalted butter
-
¼
cup
flour
-
4½
cups
milk
-
1½
cups
water
-
¼
teaspoon
mustard powder
-
¼
teaspoon
cayenne pepper
-
½
teaspoon
salt and pepper
-
½
cup
shredded havarti cheese
The topping
-
3
tablespoons
unsalted butter
-
1
clove
garlic
-
1
cup
Progresso™ panko crispy bread crumbs
-
Parsley
to taste
chopped
Instructions
- Preheat the oven to 400°F and spray a baking dish with nonstick spray.
- Add the pasta and about 1 cup of cheddar cheese to the prepared baking dish.
- Melt 4 tablespoons of butter in a large saucepan over medium-high heat and whisk in the flour for about 2 minutes.
- Whisk in the milk and 1½ cups of water, bring to a boil, then reduce to a simmer for about 10 minutes until a thin sauce forms.
- Stir in mustard powder, cayenne pepper (if using), salt, and pepper, then remove from heat and stir in the remaining cheddar cheese until smooth.
- Pour the sauce over the pasta, ensuring it is submerged, cover with foil, and bake for about 25 minutes.
- In the meantime, clean the saucepan and melt the remaining 4 tablespoons of butter, then add garlic and breadcrumbs, mixing well.
- Remove the foil from the pasta, sprinkle with havarti cheese and the breadcrumb mixture, and bake until bubbly and golden brown, about 10-20 minutes.
- Let sit for 10 minutes before serving and garnish with parsley.
Nutrition Facts (estimated)
Servings
8
Calories
710
Total fat
35g
Total carbohydrates
80g
Total protein
25g
Sodium
800mg
Cholesterol
100mg
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