Sublime Mac and Cheese
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Sublime Mac and Cheese
Photography by Matthew Kimura
This recipe makes 12 servings
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 |
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.
Ingredients
- 4 cups elbow macaroni, (about 1 lb/500 g)
- 1/3 cup butter
- 1/3 cup all purpose flour
- 4-1/2 cups 10% cream or 18% cream
- 3 cups shredded old cheddar cheese
- 1-1/2 tsp dry mustard
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 tsp ground nutmeg
- 1 cup regular sour cream
- Topping
- 2 cups fresh bread crumbs
- 1 cup shredded old cheddar cheese
- 3 tbsp melted butter
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.
Source : Canadian Living Magazine: February 2007
- Keywords : Macaroni; Cheddar cheese; Sour Cream; Lunch; Main Course; Bake;
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