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NO-BOIL MAC AND CHEESE

posted in Food & Drink > Recipes
07/10/2015
  • INGREDIENTS:

    1 pound elbow macaroni

    3 1/2 cups shredded sharp cheddar cheese

    4 tablespoons unsalted butter

    1/4 cup flour

    4 1/2 cups milk (I use 2%)

    1 1/2 cups water

    1/4 teaspoon mustard powder

  • 1/4 teaspoon cayenne pepper (optional)

    1/2 teaspoon salt and pepper

    1/2 cup shredded havarti cheese

    3 tablespoons unsalted butter, melted

  • 1 clove garlic minced or grated

    1 cup Progresso panko crispy bread crumbs or Progresso plain bread crumbs

    Parsley, chopped (for garnish)

  • INSTRUCTIONS:

    Preheat oven to 400°F.

    Spray a baking dish with nonstick spray.

  • Add the dried macaroni to a greased baking dish (I used a 9x13 inch dish) and add about 1 cup of cheddar cheese to the prepared baking dish, set aside.

  • Melt 4 tablespoons butter in a large saucepan over medium-high heat.

    Add flour, whisking constantly, for about 2 minutes.

    Whisk in milk and 1 1/2 cups water.

    Bring the milk to a boil, reduce the heat and simmer.

    Then remove from the heat and add in all the cheese!

  • Bring to a boil, reduce heat to a simmer, and cook, whisking often, until a very thin, glossy sauce forms, about 10 minutes.

    Stir in the mustard powder, cayenne pepper (if using), salt and pepper.

    Stir in the remaining 2 1/2 cups of cheddar cheese until smooth.

  • Pour the sauce over the pasta, stirring to coat.

  • Mix to combine.

    The sauce should fully cover all of the pasta.

  • Cover the baking dish with foil and bake until the noodles soften, about 25 minutes.

  • In the meantime, wipe out the pot you used to make the sauce and add the remaining 4 tablespoons melted butter, Progresso breadcrumbs and garlic.

    Toss well to combine.

    If you like, you can toast the crumbs on the stove for 3-4 minutes.

  • Once the pasta is soft, remove the pasta from the oven and remove the foil from dish.

    Give the mac and cheese a good stir.

    Season with salt and pepper.

    If desired you can toast the crumbs over medium heat for 4-5 minutes until fragrant.

  • Remove the pasta from the oven and remove the foil from dish.

    Sprinkle with remaining 1/2 cup havarti cheese, then the breadcrumb mixture.

    Bake until pasta is tender, edges are bubbling, and top is golden brown, about 10-20 minutes longer.

  • Top with chopped parsley.

  • ENJOY!!!😄

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