Creamy Macaroni And Cheese
This decadent mac and cheese recipe combines a creamy cheese sauce with perfectly cooked pasta, all topped with a crunchy breadcrumb topping. Each bite is a delicious medley of rich cheeses and savory flavors, making it an irresistible comfort food dish that is perfect for any occasion.
— Constant Cookbook
Ingredients
- 6 tbsp unsalted butter
- 1/2 cup breadcrumbs (homemade preferred)
- 5 cups milk
- 1/2 cup AP flour
- 2 tsp sea salt
- 1/4 tsp ground nutmeg
- 1/2 tsp freshly ground black pepper
- 1/2 tsp cayenne pepper
- 4 cups shredded sharp white cheddar cheese
- 1 1/2 cup shredded Gruyère
- 1/2 cup shredded Swiss Cheese
- 1 pound short cut pasta
Instructions
- Preheat the oven to 375 degrees.
- Cook the macaroni according to the package directions. Drain well.
- Meanwhile, heat the milk in a small saucepan until just simmering!
- Melt 6 tablespoons of butter in a large pot and add the flour to make a roux. Cook over low heat for 2 minutes, stirring frequently, until golden brown. Carefully stream in the hot milk and cook for a minute or two more, until the milk starts to thicken. Remove from heat, add the shredded cheeses, thyme leaves, 1 teaspoon of kosher salt, freshly cracked black pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-4 quart baking dish.
- Melt the remaining 2 tablespoons of butter. Add the panko into the skillet and toss to combine, then sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.
Nutrition
- Calories: 814 kcal
- Carbohydrate Content: 58 g
- Protein Content: 39 g
- Fat Content: 47 g
- Saturated Fat Content: 28 g
- Trans Fat Content: 0.5 g
- Cholesterol Content: 145 mg
- Sodium Content: 734 mg
- Fiber Content: 2 g
- Sugar Content: 8 g
- Unsaturated Fat Content: 15 g
- Serving Size: 1 serving
Comments
No comments found.