I made this today for my good friend Sarah who recently had a little baby girl Katie. I picked it from her blog because she liked it so much. I hope her and her family enjoy it while they continue to navigate the world of new-parenthood. Of course I had to taste it and it was DELICIOUS! I did make a few very minor changes to the cooking method but I don't think it affected it at all.
Baked Macaroni and Cheese
Courtesy of The Joy of Cooking
2 cups (8 ounces) elbow macaroni
3 tablespoons butter, divided plus extra for greasing pan
2 tablespoons flour
2 cups 1% milk
1 shallot, minced
1 bay leaf
1/4 teaspoon paprika
3 cups grated sharp Cheddar cheese, divided
Freshly ground black pepper
Salt
1/2 cup panko
Bring 6 cups water and 1 1/2 teaspoons salt to rolling boil in a large pot. Add macaroni and cook until just tender, 8 to 10 minutes. Drain and put in large bowl.
Meanwhile, melt 2 tablespoons butter in large saucepan over medium-low heat. Whisk in flour and cook, whisking constantly, 3 minutes. Gradually whisk in milk. Stir in onion, bay leaf and paprika. Simmer gently, stirring often, 8-10 minutes. Remove from heat and remove bay leaf. Stir in 2 cups of cheese. Season to taste with salt and pepper. Stir in macaroni.
Pour the mixture into greased, 1 1/2-quart baking dish and sprinkle with all of remaining cheese.
Melt 1 tablespoon butter in small skillet over medium heat. Add bread crumbs and toss to coat. Sprinkle buttered crumbs over top of macaroni.
Bake at 350 degrees until bread crumbs are lightly browned, about 30 minutes. Let stand 5 minutes before serving.
1 comment:
Looks great! I got the tip of tossing the breadcrumbs in butter before topping the mac n cheese with it from Sarah too. SO good!! That's so sweet you took this to her!
Post a Comment