Mac-and-Cheese
Updated February 9, 2023
- Total Time
- 30 minutes, plus overnight refrigeration
- Rating
- Comments
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Ingredients
1 pound elbow macaroni
4 cups heavy cream
1 ½ pounds shredded mild yellow Cheddar cheese
¼ pound shredded American cheese
Vegetable oil for greasing pan
1 cup panko bread crumbs
1 cup finely grated Parmesan cheese
Nutritional analysis per serving
6 grams carbs; 27 milligrams cholesterol; 130 calories; 3 grams monosaturated fat; 6 grams saturated fat; 10 grams fat; 109 milligrams sodium; 5 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cook the macaroni in salted boiling water until al dente. Drain.(Do not rinse it or add oil to the cooking water.) Line an 11-by-17-inch sheet pan with parchment paper. Spread the macaroni out on it. Let cool.
- Step 2
Meanwhile, pour the cream into a large pot and simmer until reduced to 2 cups. Stir in the Cheddar and American cheeses. Continue stirring until well blended. Add the macaroni and cook over high heat, stirring constantly, until very thick.
- Step 3
Grease the pan with the oil. Pour in the macaroni and spread evenly. Cover with plastic wrap. Refrigerate overnight.
- Step 4
Preheat the oven to 350 degrees. Using a 1 ½-inch metal cutter, cut out rounds of macaroni. Combine the panko and Parmesan in a bowl and dredge the rounds in the mixture. Bake on an ungreased sheet pan until just warmed, about 5 minutes. Serve immediately.
Private Notes
Comments
Made as written...except skipped the bake. Made the cheese sauce, dumped the cooked pasta and chowed. Tasty! Added a fair amount of butter to the sauce as it wanted to break while simmering