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Classic Baked Macaroni & Cheese Recipe

Classic Baked Macaroni & Cheese Recipe

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Ingredients:

Serving

kosher salt
6 tbsp unsalted butter
1 medium onion, finely diced
6 tbsp all-purpose flour
1 tbsp dijon mustard
1 quart whole milk, heated
1 large sprigs fresh thyme
1 bay leaf
8 oz grated extra-sharp white cheddar cheese
4 oz grated monterey jack cheese
1/2 tsp worcestershire sauce
1/2 tsp tabasco sauce
fresh ground black pepper
1 lb elbow macaroni or 1 lb other small shell pasta
2 tbsp extra virgin olive oil, more for the baking dish
2 cups fresh breadcrumbs
1 1/2 oz freshly grated parmigiano-reggiano cheese

Directions:

Heat the oven to 400°F and put a large pot of well-salted water on to boil over high heat.
Meanwhile, in a 5- to 6-quart Dutch oven or other heavy-duty pot, melt the butter over medium heat. Add the onion and 1/2 teaspoons salt and cook, stirring occasionally with a wooden spoon, until softened, 4 to 5 minutes. Add the flour and cook, stirring, until slightly darker, 1 to 2 minutes. Stir in the mustard.
Switch to a whisk and gradually add the milk, whisking constantly. To avoid lumps, go slowly at first, whisking until the mixture is smooth before adding more milk. Once about half the milk is in and the mixture still isn’t very thick, you can add the rest more quickly.
When all the milk is in, switch back to the spoon and stir in the thyme sprig, bay leaf, and 1/2 teaspoons salt. Let come to a bare simmer, and cook, stirring frequently, for 15 minutes to meld the flavors (reduce the heat to medium low or low as needed to maintain the bare simmer).
Discard the thyme sprig and bay leaf. Add the Cheddar and Jack cheeses, stirring until melted, and then add the Worcestershire and Tabasco. Season to taste with salt and pepper. Keep warm, stirring occasionally.
Tip: For individual servings: choose small baking dishes that hold 1-1/2 to 2 cups each. You can fill them to within about 1/2 inch of the rim. The number of servings will, of course, depend on the volume of your baking dishes. Without any of the add-ins, this recipe yields about 9 cup.
Cook the pasta in the boiling water until al dente. Pour into a colander and shake it a few times to drain really well. Add the pasta to the cheese sauce, and stir until well combined. Generously season to taste with salt and pepper. Lightly oil a 9x13-inch baking dish and spread the pasta in the dish.
In a medium bowl, toss the breadcrumbs, Parmigiano, olive oil, chopped thyme, 1/2 teaspoons salt, and 1/4 teaspoons pepper. Scatter the crumbs evenly over the pasta.
Bake in the center of the oven until the crumb topping is golden, about 15 minutes. Let rest for 5 to 10 minutes before serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	553.67 Kcal (2318 kJ)
Calories from fat	205.2 Kcal
		% Daily Value*
Total Fat	22.8g	35%
Cholesterol	52.63mg	18%
Sodium	358.04mg	15%
Potassium	365.8mg	8%
Total Carbs	65.91g	22%
Sugars	9.76g	39%
Dietary Fiber	2.82g	11%
Protein	20.05g	40%
Vitamin C	1.4mg	2%
Vitamin A	0.5mg	18%
Iron	2.4mg	14%
Calcium	395.7mg	40%

Amount Per 100 g
Calories	171.52 Kcal (718 kJ)
Calories from fat	63.57 Kcal
		% Daily Value*
Total Fat	7.06g	35%
Cholesterol	16.31mg	18%
Sodium	110.92mg	15%
Potassium	113.32mg	8%
Total Carbs	20.42g	22%
Sugars	3.02g	39%
Dietary Fiber	0.87g	11%
Protein	6.21g	40%
Vitamin C	0.4mg	2%
Vitamin A	0.2mg	18%
Iron	0.8mg	14%
Calcium	122.6mg	40%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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