Delicious Macaroni and Cheese Easy Recipe
The toasted crumbs on top have a cheesy crispness, and the pasta beneath is creamy and rich. Kids will appreciate the individual servings, but the recipe makes plenty, so why not pour the extra into a baking dish to feed the ravenous parents?
SERVES/YIELD: 20
Ingredients:
- 1/2 stick unsalted butter
- 2 cups panko (coarse Japanese bread crumbs) or 3 cups coarse fresh bread crumbs (from 6 slices firm white sandwich bread)
- 1/4 pound coarsely grated extra-sharp Cheddar (1 1/2 cups)
- 1/2 cup grated Parmigiano-Reggiano
- 1 stick unsalted butter
- 6 tablespoons all-purpose flour
- 5 cups whole milk
- 1 pound coarsely grated extra-sharp Cheddar (6 cups)
- 1/2 cup grated Parmigiano-Reggiano
- 1 pound elbow macaroni
Instructions:
- Preheat oven to 400°F with rack in middle.
- Melt butter, then stir together with panko and topping cheeses in a bowl until combined well.
Instructions:
- Melt butter in a heavy medium saucepan over medium-low heat and stir in flour. Cook roux, stirring, 3 minutes, then whisk in milk. Bring sauce to a boil, whisking constantly, then simmer, whisking occasionally, 3 minutes. Stir in cheeses, 2 teaspoons salt, and 1/2 teaspoon pepper until smooth. Remove from heat and cover surface of sauce with wax paper.
Instructions:
- Cook macaroni in a pasta pot of boiling salted water (2 tablespoons salt for 4 quarts water) until al dente. Reserve 1 cup cooking water and drain macaroni in a colander. Stir together macaroni, reserved cooking water, and sauce in a large bowl. Transfer to 2 buttered 2-quart shallow baking dishes.
- Sprinkle topping evenly over macaroni and bake until golden and bubbling, 20 to 25 minutes.
