
Macaroni and Cheese

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Everyone loves macaroni and cheese, especially adults, who are surprised to find that it tastes nothing like the stuff they fix for their kids. There are no tricks or exotic elements in this recipe (although I do love including fresh mozzarella for its stretchy strings of warm cheese). Just bake it in a big, gorgeous casserole until its all crusty and golden. You can set the whole thing up well ahead of time, then bake it when you're ready. Macaroni and cheese makes an easy and enormously satisfying weeknight winter supper for company or family, served with tomato soup and a salad of slivered endive and watercress. In warm weather, I go for a big tossed salad studded with tomatoes, artichoke hearts, chickpeas, and other goodies. A fruit condiment, such as sweet-and-sour quinces with dried fruit or apple-pear chutney, nicely complements the cheese. To drink, have a medium-bodied, fruit-forward Zinfandel, such as Sonoma's Seghesio.
ingredients
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serves: 5
3 cups milk
1 pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
sea salt and freshly ground pepper
1 1/2 cups grated cheeses: a sharp, aged Cheddar, aged Gruyere, and/or Emmenthal
1-2 rounds fresh mozzarella cheese, halved and sliced (optional)
1 cup fresh bread crumbs
aromatics:
1 slice onion
1 leaf bay
1 clove garlic
1 small pinch of thyme
Servings Per Recipe: 5
Amount per Serving
Calories: 925
- Total Fat: 38.1 g
- Saturated Fat: 23 g
- Trans Fat: 0.3 g
- Cholesterol: 112.9 mg
- Sodium: 485.5 mg
- Total Carbs: 97.6 g
- Dietary Fiber: 4.4 g
- Sugars: 11.6 g
- Protein: 46.4 g
preparation

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