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No-Boil Mac and Cheese




Source of Recipe


Bon Appétit, January, 2013


List of Ingredients




1/2 cup (1 stick) unsalted butter, divided
1/4 cup all-purpose flour
3 cups whole milk
1 Tablespoon kosher salt plus more
1/2 teaspoon freshly ground black pepper
1 lb. elbow macaroni
2 cups shredded cheese, divided
2 garlic cloves, chopped
1 cup panko breadcrumbs
2 Tablespoons chopped flat-leaf parsley

Preheat oven to 400 degrees. Melt 1/4 cup butter in a large saucepan over medium-high heat. Add flour, cook, whisking constantly, for 1 minute. Whisk in milk and 3 cups water. Bring to a boil, reduce heat to simmer, and cook, whisking often, until a very thin glossy sauce forms, about 10 minutes. Stir in 1 Tablespoon salt and 1/2 teaspoon pepper. Remove sauce from heat.

Toss pasta and 1-1/2 cups cheese in a 13x9x2” pan or other shallow 3 quart baking dish. Pour sauce over (pasta should be submerged, do not stir) and cover with foil. Bake until pasta is almost tender, about 20 minutes.

Meanwhile, melt remaining 1/4 cup butter in a large skillet over medium heat. Add garlic, panko, and parsley and toss to combine. Season with salt and pepper.

Remove foil from dish. Sprinkle with remaining 1/2 cup cheese, then panko mixture. Bake until pasta is tender, edges are bubbling, and top is golden brown, about 10 minutes longer. Let sit 10 minutes before serving.

Recipe