American · Dinner
Macaroni and Cheese
A baked American pasta dish of elbow macaroni bound in a roux-based béchamel enriched with sharp cheddar and Gruyère, seasoned with mustard powder and nutmeg, topped with buttered breadcrumbs, and baked until golden and bubbling.
$3
15 minsPrep
30 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
1073Calories
51.4gProtein
72.9gFat
49.4gCarbs
11.3gSugar
2.2gFiber
1258mgSodium
234mgChol
43.9gSat Fat
385mgPotassium
912mgCalcium
1.8mgIron
1.2mcgVitamin B12
0.8mgVitamin C
vegetarian
protein-rich
rich-umami
cheat-day
all-time-classics
vegetarian
Instructions
1
Prep
Heat oven to 375°F, butter a small individual baking dish, and grate the sharp cheddar and Gruyère cheese.
2
Boil
Cook elbow macaroni in salted boiling water over high heat for 7 minutes until just shy of tender, then drain and set aside.
3
Melt
Melt butter in a saucepan over medium heat for 1 minute until foaming, then whisk in all-purpose flour and cook 1 to 2 minutes until pale gold.
4
Simmer
Pour in whole milk in a slow stream, whisking constantly over medium heat for 4 to 5 minutes until the sauce thickens enough to coat a spoon.
5
Plate
Off heat stir in sharp cheddar, Gruyère, mustard powder, nutmeg, salt and pepper, fold in macaroni, top with buttered panko, bake 18 minutes until golden, then rest 3 minutes.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g sharp cheddar cheese
- 5.2 oz150g elbow macaroni
- 1 1/2 cup360ml whole milk
- 3 tbsp42g butter
- 3 tbsp24g all-purpose flour
- 2 oz56g Gruyere cheese
- 1 tsp1 tsp mustard powder
- 2 pinch2 pinch nutmeg
- 0.8 oz24g panko breadcrumbs
- 1/2 oz14g butter, melted, for topping
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
