Homemade Mac and Cheese

• 分量: 4 servings
• 調理時間: 10 minutes
• 総時間: 55 minutes

材料

8 ounces uncooked elbow macaroni

¼ cup salted butter

3 tablespoons all-purpose flour

2 ½ cups milk, or more as needed

2 cups shredded sharp Cheddar cheese

½ cup finely grated Parmesan cheese

salt and ground black pepper to taste

2 tablespoons salted butter

½ cup dry bread crumbs

1 pinch ground paprika

手順

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.

To make the macaroni and cheese: Bring a large pot of lightly salted water to a boil. Add macaroni and simmer, stirring occasionally, until tender yet firm to the bite, about 8 minutes; it will finish cooking in the oven. Drain and transfer to the prepared baking dish.

While the macaroni is cooking, melt 1/4 cup butter in a medium skillet over low heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, 3 to 5 minutes.

Gradually whisk 2 ½ cups milk into the flour mixture, and bring to a simmer.

Stir in shredded Cheddar and finely grated Parmesan cheeses; season with salt and pepper. Cook and stir over low heat until cheese is melted and sauce has thickened, 3 to 5 minutes, adding up to 1/2 cup more milk if needed.

Pour cheese sauce over macaroni and stir until well combined.

Make the bread crumb topping: Melt 2 tablespoons butter in a skillet over medium heat. Add bread crumbs; cook and stir until well coated and browned.

Spread bread crumbs over macaroni and cheese, then sprinkle with paprika.

Bake in the preheated oven until topping is golden brown and macaroni and cheese is bubbling, about 30 minutes.

メモ

How to Reheat Mac and Cheese

Allow the leftovers to cool completely. Transfer to an airtight container and store in the fridge for up to four days.

Reheat the homemade mac and cheese in the oven or in the microwave. If you're worried about it drying out during the reheating process, stir in a tablespoon or two of milk.

Can You Freeze Mac and Cheese?

Yes, you can freeze homemade mac and cheese if you don't plan to eat it within four days. Transfer your leftovers to zip-top freezer bags in serving-size portions. Wrap each bag in foil, then freeze flat for up to six months. Thaw in the refrigerator overnight.

栄養

• カロリー: 845 kcal
• 脂肪総量: 48 g
• 飽和脂肪: 30 g
• 不飽和脂肪: 0 g
• コレステロール: 142 mg
• ナトリウム: 881 mg
• 炭水化物総量: 65 g
• 食物繊維: 3 g
• タンパク質: 37 g