Servings: 6 people
Calories: 528kcal
Ingredients
- ½ pound elbow macaroni or shells
- 3 tablespoons butter
- 3 tablespoons flour
- 1 tablespoon mustard powder
- 2 ½ cups milk
- ½ cup heavy cream
- 1 bay leaf
- 1 tablespoon paprika
- 1 cup sharp cheddar shredded
- ½ parmesan or pecorino cheese grated
- 1 teaspoon kosher salt
- Fresh black pepper
Crust:
- 3 tablespoons butter
- 1 cup panko bread crumbs
- ¼ cup sharp cheddar
Instructions
Prepare the pasta
- Preheat oven to 350 degrees F.
- In a large pot of boiling, salted water (the saltier the better) cook the pasta to al dente. Drain and put back into pot cooked in. Add butter to make it easy for the cheese sauce to stick
Make the roux
- While the pasta is cooking, melt butter in a sauce pan, add flour and stir constantly to a smooth consistency and it begins to brown. Add milk and cream stirring constantly until it begins to thicken. Once pretty thick move from heat and add spices (pepper, mustard powder, paprika). Remove the bay leaf. Add cheese and mix thoroughly.
- Fold the macaroni into the mix and pour into casserole dish. Top with remaining cheese.
Make the crust
- Melt the butter in a saute pan and toss with the bread crumbs and reserved cheese to coat. Top the macaroni with the bread crumbs mixture. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.
Video
Nutrition
Calories: 528kcal | Carbohydrates: 45g | Protein: 16g | Fat: 31g | Saturated Fat: 18g | Cholesterol: 92mg | Sodium: 762mg | Potassium: 306mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1615IU | Calcium: 333mg | Iron: 1.7mg
Subscribe To My YouTube ChannelSubscribe To My YouTube Channel for full length recipe videos. Click the bell icon to be notified when I post new videos.
My YouTube Channel
Tried this Recipe? Tag it Today!Mention @foodfidelity or tag #foodfidelity!