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    Ron’s Recipes

    Mac and Cheese

    8 - 10 servings

    μερίδες

    20 mins

    χρόνος ενεργούς προετοιμασίας

    35 minutes

    συνολικός χρόνος
    Ξεκινήστε το Μαγείρεμα

    Υλικά

    1 lb. dried elbow pasta

    1/2 cup unsalted butter

    1/2 cup all purpose flour

    1 1/2 cups whole milk

    2 1/2 cups half and half

    4 cups grated medium sharp cheddar cheese - divided (measured after grating)

    2 cups grated Gruyere cheese - divided (measured after grating)

    1/2 Tbsp. salt

    1/2 tsp. black pepper

    1/4 tsp. paprika

    2 cups cheddar cheese, shredded

    1 cup Colby cheese, shredded

    1 cup Muenster cheese, shredded

    1 1/2 cups Gruyere cheese, shredded

    1/2 cup mozzarella cheese, shredded

    Οδηγίες

    Preheat oven to 325 degrees F and grease a 3 qt baking dish (9x13"). Set aside.

    Bring a large pot of salted water to a boil. When boiling, add dried pasta and cook 1 minute less than the package directs for al dente. Drain and drizzle with a little bit of olive oil to keep from sticking.

    While water is coming up to a boil, grate cheeses and toss together to mix, then divide into three piles. Approximately 3 cups for the sauce, 1 1/2 cups for the inner layer, and 1 1/2 cups for the topping.

    Melt butter in a large saucepan over MED heat. Sprinkle in flour and whisk to combine. Mixture will look like very wet sand. Cook for approximately 1 minute, whisking often. Slowly pour in about 2 cups or so of the milk/half and half, while whisking constantly, until smooth. Slowly pour in the remaining milk/half and half, while whisking constantly, until combined and smooth.

    Continue to heat over MED heat, whisking very often, until thickened to a very thick consistency. It should almost be the consistency of a semi thinned out condensed soup.

    Remove from the heat and stir in spices and 1 1/2 cups of the cheeses, stirring to melt and combine. Stir in another 1 1/2 cups of cheese, and stir until completely melted and smooth.

    In a large mixing bowl, combine drained pasta with cheese sauce, stirring to combine fully. Pour half of the pasta mixture into the prepared baking dish. Top with 1 1/2 cups of grated cheeses, then top that with the remaining pasta mixture.

    Sprinkle the top with the last 1 1/2 cups of cheese and bake for 15 minutes, until cheesy is bubbly and lightly golden brown.

    FOR A CRUNCHIER TOPPING AND FIRMER CONSISTENCY:

    Prepare recipe as directed but bake at 350 or 375 F degrees for 20-30 minutes. Broil at the end of baking for approximately 2-5 minutes, until golden brown and crunchy.

    Σημειώσεις

    Mac and Cheese can be made ahead:

    Make as directed (but do not bake), transfer to baking dish and cool completely. Cover tightly with foil and refrigerate 1-2 days ahead.

    Before baking, let dish sit on counter for 30 minutes.

    Bake at recipe temperature for 25-35 minutes, until hot and bubbly.

    8 - 10 servings

    μερίδες

    20 mins

    χρόνος ενεργούς προετοιμασίας

    35 minutes

    συνολικός χρόνος
    Ξεκινήστε το Μαγείρεμα

    Έτοιμοι να ξεκινήσετε το μαγείρεμα;

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    Υλικά

    1 lb. dried elbow pasta

    1/2 cup unsalted butter

    1/2 cup all purpose flour

    1 1/2 cups whole milk

    2 1/2 cups half and half

    4 cups grated medium sharp cheddar cheese - divided (measured after grating)

    2 cups grated Gruyere cheese - divided (measured after grating)

    1/2 Tbsp. salt

    1/2 tsp. black pepper

    1/4 tsp. paprika

    2 cups cheddar cheese, shredded

    1 cup Colby cheese, shredded

    1 cup Muenster cheese, shredded

    1 1/2 cups Gruyere cheese, shredded

    1/2 cup mozzarella cheese, shredded

    Οδηγίες

    1

    Preheat oven to 325 degrees F and grease a 3 qt baking dish (9x13"). Set aside.

    2

    Bring a large pot of salted water to a boil. When boiling, add dried pasta and cook 1 minute less than the package directs for al dente. Drain and drizzle with a little bit of olive oil to keep from sticking.

    3

    While water is coming up to a boil, grate cheeses and toss together to mix, then divide into three piles. Approximately 3 cups for the sauce, 1 1/2 cups for the inner layer, and 1 1/2 cups for the topping.

    4

    Melt butter in a large saucepan over MED heat. Sprinkle in flour and whisk to combine. Mixture will look like very wet sand. Cook for approximately 1 minute, whisking often. Slowly pour in about 2 cups or so of the milk/half and half, while whisking constantly, until smooth. Slowly pour in the remaining milk/half and half, while whisking constantly, until combined and smooth.

    5

    Continue to heat over MED heat, whisking very often, until thickened to a very thick consistency. It should almost be the consistency of a semi thinned out condensed soup.

    6

    Remove from the heat and stir in spices and 1 1/2 cups of the cheeses, stirring to melt and combine. Stir in another 1 1/2 cups of cheese, and stir until completely melted and smooth.

    7

    In a large mixing bowl, combine drained pasta with cheese sauce, stirring to combine fully. Pour half of the pasta mixture into the prepared baking dish. Top with 1 1/2 cups of grated cheeses, then top that with the remaining pasta mixture.

    8

    Sprinkle the top with the last 1 1/2 cups of cheese and bake for 15 minutes, until cheesy is bubbly and lightly golden brown.

    9

    FOR A CRUNCHIER TOPPING AND FIRMER CONSISTENCY:

    10

    Prepare recipe as directed but bake at 350 or 375 F degrees for 20-30 minutes. Broil at the end of baking for approximately 2-5 minutes, until golden brown and crunchy.