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(Make-Ahead) Macaroni and Cheese

from kristineskitchenblog.com
A creamy mac and cheese that's full of flavor. Make ahead for lunch, dinner or as a side dish.
Prep Time25 minutes
Cook Time25 minutes
Total Time50 minutes
Servings: 6 servings
Calories: 552kcal

Ingredients

For the Bread Crumb Topping:

  • 3/4 cup panko breadcrumbs
  • 1 1/2 Tablespoons butter melted
  • Salt and pepper

For the Pasta:

  • 10 ounces dry pasta
  • 3 Tablespoons unsalted butter
  • 1 medium garlic clove minced
  • 1/2 teaspoon dry mustard
  • 1/8 teaspoon cayenne pepper
  • 3 Tablespoons all-purpose flour
  • 1 1/8 cups low-sodium chicken or vegetable broth
  • 1 3/4 cups low-fat milk
  • 1/2 pound 8 ounces colby jack cheese, shredded (about 2 cups)
  • 4 ounces extra-sharp cheddar shredded (about 1 cup)
  • Salt and pepper

Instructions

  • To make the bread crumb topping, stir together panko, butter, and salt and pepper, to taste. Set aside.
  • Preheat the oven to 375 degrees. Spray a 9 x 13-inch baking dish with cooking spray.
  • Bring a large pot of water to boil for the pasta. When boiling, add 1 tablespoon of salt and the pasta, and cook, stirring occasionally, until the pasta is just beginning to soften, about 5 minutes. Drain the pasta and set aside.
  • To make the cheese sauce, melt the 3 tablespoons of butter in a Dutch oven or other large pot set over medium heat. Once the butter has melted, stir in the garlic, mustard, and cayenne, and cook until fragrant, about 30 seconds. Stir in the flour and cook, stirring constantly, until golden, about 1 minute. Slowly whisk in the chicken broth and milk. Bring to a simmer, whisking constantly, and cook until large bubbles form on the surface and the sauce is slightly thickened, about 15 minutes. Remove from heat and stir in the cheeses until completely melted. Season with salt and pepper to taste.
  • Stir the drained pasta into the cheese sauce until well combined. Pour into the prepared baking dish and sprinkle with crumb topping.
  • Bake, uncovered, until the sauce is bubbling and the crumbs are crisp, 20-25 minutes. (If the crumbs are browning too much, cover with foil.)

To store and serve later:

  • Wrap the dish tightly with foil, and refrigerate for up to 2 days. To serve, bake, covered, in a 400 degree oven until the filling is hot throughout, about 40-45 minutes. Remove the foil and continue to cook until the crumbs are crisp, 15-20 minutes.

Notes

Source: Adapted from Cook's Illustrated The Best Make-Ahead Recipe.

Nutrition

Serving: 1/6 recipe | Calories: 552kcal | Carbohydrates: 49g | Protein: 24g | Fat: 29g | Saturated Fat: 18g | Cholesterol: 82mg | Sodium: 636mg | Potassium: 290mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1075IU | Vitamin C: 0.2mg | Calcium: 507mg | Iron: 1.6mg
Nutrition information is only an estimate.
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