Sublime Mac and Cheese
86 people added this to their Recipe Box
Before you bake this, the rich mix of sauce and pasta may appear soupy. But don't be alarmed because the macaroni will soak up much of the sauce and give you a perfectly creamy yet easy-to-cut dish.
Servings: 10 to 12
Ingredients:
| Nutritional Info | |
| Per each of 12 servings: about | - |
| cal | 521 |
| pro | 18 g |
| total fat | 33 g |
| sat. fat | 20 g |
| carb | 38 g |
| fibre | 2 g |
| chol | 101 mg |
| sodium | 682 mg |
| % RDI: | - |
| calcium | 37% |
| iron | 11% |
| vit A | 27% |
| vit C | 2% |
| folate | 31% |
Suggested Recipes
-
4 cups (1 L) elbow macaroni (about 1 lb/500 g)
1/3 cup (75 mL) each butter and all-purpose flour
4-1/2 cups (1.125 L) 10% or 18% cream
3 cups (750 mL) shredded old cheddar cheese (12 oz/375 g)
1-1/2 tsp (7 mL) dry mustard
1 tsp (5 mL) salt
1/2 tsp (2 mL) pepper
1/4 tsp (1 mL) ground nutmeg
1 cup (250 mL) regular (14% m.f.) sour cream
Topping:
2 cups (500 mL) fresh bread crumbs
1 cup (250 mL) shredded old cheddar cheese (4 oz/125 g)
3 tbsp (50 mL) butter, melted
Preparation:
In large pot of boiling salted water, cook macaroni until tender but firm, about 8 minutes. Drain.
Meanwhile, in large heavy saucepan, melt butter over medium heat; add flour and cook, stirring, for 2 minutes. Gradually whisk in cream; simmer, whisking, until thickened, 8 minutes.
Add cheese, mustard, salt, pepper, and nutmeg; stir until cheese is melted. Stir in sour cream then macaroni; spread in 13- x 9-inch (3 L) glass baking dish. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Cover and refrigerate for up 24 hours. Add 10 minutes to baking time.)
Topping: In bowl, toss together bread crumbs, cheese and butter; sprinkle over macaroni. Bake in 350°F (180°C) oven until golden and bubbly, about 40 minutes.
Meanwhile, in large heavy saucepan, melt butter over medium heat; add flour and cook, stirring, for 2 minutes. Gradually whisk in cream; simmer, whisking, until thickened, 8 minutes.
Add cheese, mustard, salt, pepper, and nutmeg; stir until cheese is melted. Stir in sour cream then macaroni; spread in 13- x 9-inch (3 L) glass baking dish. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Cover and refrigerate for up 24 hours. Add 10 minutes to baking time.)
Topping: In bowl, toss together bread crumbs, cheese and butter; sprinkle over macaroni. Bake in 350°F (180°C) oven until golden and bubbly, about 40 minutes.
Tags:
Main Course; Pasta/Noodles; Cheese/Other Dairy; Make-Ahead; Boil/Simmer; Bake;
Source
Canadian Living Magazine: February 2007
For more great recipes when you're on the go, get Canadian Living Mobile! Access Canadian Living's Tested Till Perfect recipes anytime, anywhere -- and best of all, it's FREE! Get it now: visit m.canadianliving.com on your BlackBerry® or iPhone™.
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »