Super Easy No-Boil Mac n' Cheese
Ingredients
The main mixture
-
7
tablespoons
unsalted butter, divided
-
¼
cup
flour
-
3
cups
whole milk
-
3
cups
water
-
2¼
teaspoons
kosher salt
-
to taste
freshly ground black pepper
-
¾
pound
elbow macaroni
-
1½
cups
Parmigiano Reggiano, grated
-
1
cup
fresh mozzarella, diced into small cubes
The topping
-
4
oz
fresh bread to be pulsed into crumbs (2 cups once pulsed)
-
1
large bundle
parsley
-
2 to 3
cloves
garlic
-
⅛
teaspoon
kosher salt
Instructions
- Preheat the oven to 400°F.
- Melt 4 tablespoons of butter in a large saucepan over medium-high heat, then whisk in the flour for about a minute.
- Add the milk and water, whisking to combine, then bring to a boil and reduce to a gentle simmer for about 10 minutes.
- Stir in 2¼ teaspoons of kosher salt and pepper to taste, then remove from heat.
- In a 9x13-inch baking dish, combine the uncooked macaroni and grated Parmigiano Reggiano, then pour the béchamel over the top and stir lightly.
- Cover with foil and bake for 20 minutes.
- While baking, melt the remaining 3 tablespoons of butter and pulse the bread into crumbs, mixing in parsley and garlic, then add kosher salt and melted butter.
- Increase the oven temperature to 425°F, stir the macaroni, scatter mozzarella cubes on top, and then add the breadcrumb mixture.
- Bake for another 20 to 25 minutes until golden and bubbling, then let sit for 10 minutes before serving.
Nutrition Facts (estimated)
Servings
8-10
Calories
500
Total fat
25g
Total carbohydrates
50g
Total protein
20g
Sodium
800mg
Cholesterol
70mg
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