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Macaroni and Cheese




Source of Recipe


Real Simple, NOVEMBER 2005


Recipe Introduction


1 pound elbow macaroni
1 cup dry bread crumbs
1/4 cup fresh flat-leaf parsley, finely chopped (optional)
1/4 cup olive oil
3 teaspoons kosher salt
1/4 teaspoon black pepper
5 tablespoons unsalted butter, plus more for the baking dish
1/2 cup all-purpose flour
6 cups whole milk
3 1/2 cups (about 14 ounces) grated sharp Cheddar

Heat oven to 400° F. Butter a casserole or 9-by-13-inch baking dish.

Cook the macaroni until almost tender but still firm, about 2 minutes less than the package directions. Drain and rinse under cold water.

Meanwhile, in a small bowl, combine the bread crumbs, parsley (if using), oil, 1 teaspoon of the salt, and the pepper; set aside.

In a saucepan, over medium heat, melt the butter. Stirring constantly, add the flour and cook for 3 minutes; the mixture will clump together. Still stirring constantly, add the milk slowly. Cook for 7 minutes. Add the Cheddar and the remaining salt and cook, stirring, until thick and creamy, about 5 minutes. Add the macaroni and combine. Transfer to the baking dish and top with the bread crumb mixture. Bake until golden and bubbling slightly around the edges, about 25 minutes.

Tip: You can vary the flavor of the bread crumbs by using a different herb, such as thyme or oregano. Or minimalists can choose to omit it.

Yield: Makes 6 to 8 servings

NUTRITION PER SERVING
CALORIES 809.64; FAT 43.31g (sat 22.34g); PROTEIN 31.42mg; CHOLESTEROL 101.74mg; CALCIUM 687.14mg; SODIUM 1030.58mg; FIBER 3.01g; CARBOHYDRATE 72.96g; IRON 3.89mg