Macaroni With Cheese
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½cups uncooked elbow macaroni
- Salt to taste if desired
- 1cup milk
- ½cup heavy cream
- ⅛teaspoon freshly grated nutmeg
- ¼cup freshly grated Parmesan cheese
Nutritional analysis per serving (4 servings)
321 calories; 16 grams fat; 9 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 34 grams carbohydrates; 1 gram dietary fiber; 5 grams sugars; 11 grams protein; 324 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
Measure out the macaroni and set aside.
- Step 2
Bring 3 quarts of water to a boil and add salt and macaroni. Stir frequently and cook until tender, about 12 minutes. Drain thoroughly.
- Step 3
Return the macaroni to the kettle and add the milk, cream and nutmeg. Bring to a boil and cook about 4 minutes or until the liquid is absorbed. Pour the macaroni into a flat baking dish.
- Step 4
Meanwhile, preheat the broiler to high.
- Step 5
Sprinkle the top of the macaroni evenly with cheese. Place the dish under the broiler and broil until the top is lightly browned.
Private Notes
Comments
Am I blind? The only cheese I see in this recipe is 1/4 Parmesan. Am I missing something?
I’ve made many versions of macaroni and cheese; most of the recipes have come from NYTimes Cooking. After making this version, I was shocked when I saw the average rating was 3 stars. I used 2% milk and a mixture of 2-year old and 3-year old shredded cheddar (probably 2 cups by measure). After careful broiling, I mixed the mac & cheese and served it. My guests raved about it. It’s relatively quick, and delicious.
This is an amazing recipe for a family favourite. Quick and easy and divine. Recommended!
I love this recipe. It's quick and has fewer calories than many other recipes. It satisfies that urge for Mac & Cheese.
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