Mac-and-Cheese
Updated Feb. 10, 2023
- Total Time
- 30 minutes, plus overnight refrigeration
- Rating
- Comments
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Ingredients
- 1pound elbow macaroni
- 4cups heavy cream
- 1½pounds shredded mild yellow Cheddar cheese
- ¼pound shredded American cheese
- Vegetable oil for greasing pan
- 1cup panko bread crumbs
- 1cup finely grated Parmesan cheese
Nutritional analysis per serving (70 servings)
130 calories; 10 grams fat; 6 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 6 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 5 grams protein; 109 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cook the macaroni in salted boiling water until al dente. Drain.(Do not rinse it or add oil to the cooking water.) Line an 11-by-17-inch sheet pan with parchment paper. Spread the macaroni out on it. Let cool.
- Step 2
Meanwhile, pour the cream into a large pot and simmer until reduced to 2 cups. Stir in the Cheddar and American cheeses. Continue stirring until well blended. Add the macaroni and cook over high heat, stirring constantly, until very thick.
- Step 3
Grease the pan with the oil. Pour in the macaroni and spread evenly. Cover with plastic wrap. Refrigerate overnight.
- Step 4
Preheat the oven to 350 degrees. Using a 1½-inch metal cutter, cut out rounds of macaroni. Combine the panko and Parmesan in a bowl and dredge the rounds in the mixture. Bake on an ungreased sheet pan until just warmed, about 5 minutes. Serve immediately.
Private Notes
Comments
Made as written...except skipped the bake. Made the cheese sauce, dumped the cooked pasta and chowed. Tasty! Added a fair amount of butter to the sauce as it wanted to break while simmering