Homemade Mac and Cheese
Ingredients
The pasta and sauce
-
1
pound
elbow macaroni noodles
-
4
cups
whole milk
-
4
tablespoons
unsalted butter
-
¼
cup
all-purpose flour
-
1
clove
garlic
-
1
teaspoon
Dijon mustard
-
½
teaspoon
smoked paprika
-
½
teaspoon
sea salt
-
10
ounces
sharp cheddar cheese
-
10
ounces
Gruyère cheese
-
to taste
freshly ground black pepper
The topping
-
2
cups
coarse bread crumbs
-
2
tablespoons
extra-virgin olive oil
-
¼
cup
grated pecorino cheese
Instructions
- Preheat the oven to 425°F and butter a 9x13-inch baking dish.
- In a small bowl, combine the bread crumbs and olive oil, then add the pecorino cheese and mix.
- Boil salted water in a large pot and cook the macaroni until a minute shy of al dente, then drain and drizzle with olive oil.
- In another pot, melt the butter over medium heat, then whisk in the flour and cook until light golden brown.
- Slowly whisk in the milk, then add garlic, mustard, paprika, salt, and pepper, bringing the mixture to a simmer.
- Add the cheddar and Gruyère cheeses, whisking until melted and the sauce thickens slightly.
- Combine the cooked pasta with the cheese sauce to coat evenly.
- Transfer the mixture to the prepared baking dish and top with the breadcrumb mixture.
- Bake until the topping is crisp and the cheese is bubbling, about 20 minutes.
Nutrition Facts (estimated)
Servings
8
Calories
500
Total fat
25g
Total carbohydrates
50g
Total protein
20g
Sodium
600mg
Cholesterol
50mg
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