Mac and Cheese

• portions: 5 servings
• temps actif: 15 minutes
• temps total: 30 minutes

Ingrédients

1/2 lb uncooked elbow macaroni (* (225 g)

3 tablespoons butter (43 g)

2 Tablespoons all-purpose flour (16 g)

1/2 teaspoon salt

1/8 teaspoon ground black pepper

1 1/2 cups milk (, any kind (360 ml)

3/4 cup half and half (180 ml)

2 1/2 cups shredded cheddar cheese* (250 g)

1 1/2 cups panko crumbs

4 tbsp butter melted

1/2 cup Parmesan cheese shredded

1/4 tsp smoked paprika

Instructions

Preheat the oven to 325 degrees F and lightly grease an 8' square (or similar size) baking dish.

Cook the macaroni to al dente, according to package instructions. Drain and set aside.

Make the sauce: Melt the butter in a medium saucepan over medium heat. Blend in the flour, salt, and pepper. Cook for 2 minutes. Slowly add the milk and half and half, stirring constantly, and cook over medium-low heat for a few minutes until the mixture has thickened like the consistency of gravy, about 5-7 minutes. Remove from heat and stir in 1 cup shredded cheese, stirring just until melted.

Combine: Add the cooked macaroni noodles and toss to coat. Pour half or the pasta mixture into the prepared baking dish. Sprinkle 1/2 cup cheese over the top. Add remaining pasta and sprinkle with remaining cheese.

Bake for 15-20 minutes or until cheese is melted on top.

From another recipe:

In a small bowl, combine panko crumbs, Parmesan cheese, melted butter and paprika. Sprinkle over the top and bake until bubbly and golden brown, about 30 minutes. Serve immediately.

Nutrition

• Calories: 559 kcal
• Lipides Totaux: 33 g
• Lipides Saturés: 20 g
• Cholestérol: 98 mg
• Sodium: 693 mg
• Glucides Totaux: 42 g
• Fibres Diététiques: 2 g
• Sucres Totaux: 5 g
• Protéines: 24 g