Traditionally I have made this for Thanksgiving, but I don’t see why (besides for health reasons) I shouldn’t make this every day. Well, maybe that often. But every few months is probably fine, right?
Bakes exceptionally well in the largest of the Forest Fancies Pyrex casseroles.
Baked Mac & Cheese
The Perfect Casserole™
Servings: 6 servings
Calories: 358kcal
Equipment
- 2+ quart casserole dish
Ingredients
- ½ lb pasta fusilli, elbows, shells, farfalle, etc.
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 cups whole milk
- 1 clove garlic
- 1 tsp smoked or hot paprika
- ½ tsp cayenne pepper
- 5 oz cheddar cheese grated
- 5 oz fontina cheese grated
Topping
- ½ cup course bread crumbs
- 1 tbsp olive oil
- 4 tbsp Parmesan cheese finely grated
Instructions
- Cook ½ lb of pasta in a large pot of salted boiling water until it’s barely al dente. (It should be a little undercooked – it will cook more in the oven.) Drain and set aside when done.½ lb pasta
- Grate the cheeses – both the mixed and topping cheese. Crush or finely chop the garlic. Measure out the ingredients, since this one requires active cooking/stirring when making the sauce.
- Pre-heat the oven to 425ºF.
- In a large saucepot (at least 3 qt), melt the butter over medium heat. Whisk in the 2 tbsp flour and cook, whisking constantly for about 4 minutes, until the flour foams and is beginning to turn a light golden brown.2 tbsp unsalted butter, 2 tbsp all-purpose flour
- While still stirring, add the garlic, paprika and cayenne, then season lightly pepper.1 clove garlic, 1 tsp smoked or hot paprika, ½ tsp cayenne pepper
- Slowly whisk in milk to avoid clumping. Keep whisking while it comes to a simmer, making sure the flour mixture on the edges is totally incorporated.2 cups whole milk
- Remove the pan from heat. Add the grated cheese. Whisk to blend until the cheese is completely melted; it will start thick, then thin out. It should be fairly thin – you want to cook and whisk until it coats the back of a spoon like a cold heavy cream. (It will thicken in the oven and once cooled a bit, so it's ok if it seems far too thin here.) Pour into the baking dish.5 oz cheddar cheese, 5 oz fontina cheese
- In a small bowl, add the ½ cup bread crumps, 1 tbsp olive oil and 4 tbsp grated hard cheese. Spread the toping in a thin layer on top.½ cup course bread crumbs, 1 tbsp olive oil, 4 tbsp Parmesan cheese
- Bake for at least 25 minutes, until everything is bubbling, thickened, and creamy, and the bread crumbs are evenly golden brown.
Nutrition
Calories: 358kcal | Carbohydrates: 15g | Protein: 18g | Fat: 25g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 688mg | Potassium: 305mg | Fiber: 1g | Sugar: 7g | Vitamin A: 1120IU | Vitamin C: 3mg | Calcium: 454mg | Iron: 1mg
Nutrition Facts
Baked Mac & Cheese
Amount Per Serving
Calories 358
Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 14g88%
Trans Fat 1g
Cholesterol 72mg24%
Sodium 688mg30%
Potassium 305mg9%
Carbohydrates 15g5%
Fiber 1g4%
Sugar 7g8%
Protein 18g36%
Vitamin A 1120IU22%
Vitamin C 3mg4%
Calcium 454mg45%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.