Best baked mac 'n' cheese
Votes: 1
Time: 1 hour 10 min.
Complexity: easily
Servings: 8-10
Complexity: easily
Servings: 8-10
Nutritional value per serving:
Serving size: 1 of 10
Calories 777, total fat 47 G., saturated fats 28 G., proteins 38 G., carbohydrates 49 G., fiber 2 G., cholesterol 145 mg, sodium 866 mg, sugar 6 G.
Serving size: 1 of 10
Calories 777, total fat 47 G., saturated fats 28 G., proteins 38 G., carbohydrates 49 G., fiber 2 G., cholesterol 145 mg, sodium 866 mg, sugar 6 G.
A blend of three cheeses infuses this mac and cheese sauce with rich flavor. The sauce is velvety and creamy, contrasting perfectly with the crisp breadcrumb topping. Try a combination of fontina, Gruyere, and sharp yellow cheddar. Use freshly grated cheeses for the perfect sauce texture. A touch of cayenne pepper and mustard powder adds a subtle tang to the creaminess. Bake the macaroni in the sauce under the crisp topping and enjoy the best mac and cheese you've ever had.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g of pasta horns
- Half a loaf of yesterday's French bread
- 110 g unsalted butter
- 1/4 cup premium flour
- 2 tsp mustard powder
- 1/4 tsp cayenne pepper
- 3 cups of milk
- 220 g fontina cheese, grated (about 2 cups)
- 220 g Gruyere, grated (about 2 cups)
- 450 g sharp yellow cheddar, grated (about 4 cups)
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Recipes with similar ingredients: pasta, baguette, butter, premium flour, mustard powder, ground cayenne pepper, milk, Fontina cheese, Gruyere cheese, cheddar cheese
Cooking the dish according to the recipe:
- Preheat oven to 175°C.
- Bring a large saucepan of salted water to a boil over high heat. Add the pasta and cook until slightly tender, about 6 minutes. Set aside 1 cup of the water, drain the rest, and rinse the pasta under cold water.
- Meanwhile, remove the crusts from the bread and cut it into 2.5cm-thick cubes. Pulse in a food processor until the bread is broken into bean-sized pieces.
- In a large skillet over medium heat, melt 3 tablespoons of butter. Add the breadcrumbs and cook, stirring, for 5-10 minutes. Remove from heat and season with salt and pepper to taste.
- In a large saucepan over medium heat, melt 4 tablespoons of butter. Stir in the flour, mustard powder, and cayenne pepper. Cook, whisking constantly, until the mixture is golden brown, about 2 minutes. Stir in the milk and cook, stirring occasionally, until the sauce comes to a boil and thickens, about 7 minutes, then remove from heat. Stir in the fontina, Gruyere, and most of the cheddar, setting aside 1 1/2 cups, until the cheese is completely melted. Stir in the pasta, adding some of the cooking water if necessary to thin the sauce. Season with salt and pepper to taste.
- In a small bowl, melt the remaining 1 tablespoon butter in the microwave. Grease a 9x13-inch glass or ceramic baking dish with the melted butter. Spread the mac and cheese in the prepared dish. Sprinkle the remaining cheddar evenly over the top, then top with the toasted breadcrumbs. Bake until the mac and cheese is heated through and bubbly, about 25 minutes. Let rest for 10 minutes and serve.
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