No-boil Mac And Cheese
From hottiehere08 10 years ago
- 1 hr to make
- Serves 4
Skip a step when making mac and cheese by not precooking the pasta. Instead, mix the dried pasta with a thinner-than-usual béchamel sauce, and it will bake perfectly in just 30 minutes.
Ingredients
- 1/2 cup (1 stick) unsalted butter, divided shopping list
- 1/4 cup all-purpose flour shopping list
- 3 cups whole milk shopping list
- 1 tablespoon kosher salt plus more shopping list
- 1/2 teaspoon freshly ground black pepper plus more shopping list
- 1 pound elbow macaroni shopping list
- 2 cups shredded cheddar, divided shopping list
- 2 garlic cloves, chopped shopping list
- 1 cup panko (Japanese breadcrumbs) shopping list
- 2 tablespoons chopped flat-leaf parsley shopping list
How to make it
- Preheat oven to 400°F. Melt 1/4 cup butter in a large saucepan over medium-high heat. Add flour; cook, whisking constantly, for 1 minute. Whisk in milk and 3 cups water. Bring to a boil, reduce heat to a simmer, and cook, whisking often, until a very thin, glossy sauce forms, about 10 minutes. Stir in 1 tablespoon salt and 1/2 teaspoon pepper. Remove sauce from heat.
- Toss pasta and 1 1/2 cups cheese in a 13x9x2" or other shallow 3-quart baking dish. Pour sauce over (pasta should be submerged; do not stir) and cover with foil. Bake until pasta is almost tender, about 20 minutes.
- Meanwhile, melt remaining 1/4 cup butter in a large skillet over medium heat. Add garlic, panko, and parsley and toss to combine. Season with salt and pepper.
- Remove foil from dish. Sprinkle with remaining 1/2 cup cheese, then panko mixture. Bake until pasta is tender, edges are bubbling, and top is golden brown, about 10 minutes longer. Let sit 10 minutes before serving.
The Rating
Reviewed by 1 people-
Baked up well. No liquid left over. Cheesy. Creamy.
See No Boil Mac And Cheese for more detail.
7/14/13
pointsevenout
in Athens loved it
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