Macaroni and Cheese
This is a recipe I got from my mother-in-law and is the only kind of macaroni and cheese my husband likes.
This is a recipe I got from my mother-in-law and is the only kind of macaroni and cheese my husband likes.
- Carbohydrate 70.3175544907626 g
- Cholesterol 58.3082291631359 mg
- Fat 24.4984897761002 g
- Fiber 2.90133970371091 g
- Protein 24.2653379820781 g
- Saturated Fat 14.2992287566026 g
- Serving Size 1 1 Serving (225g)
- Sodium 1362.24860576459 mg
- Sugar 67.4162147870517 g
- Trans Fat 1.97585096132806 g
- Calories 600 calories
Step-by-step
- Cook and drain elbow macaroni.
- Melt 3 Tbsp of butter over low heat. Blend in flour and seasonings.
- Gradually add milk, stirring until sauce thickens. Add cheese and stir until melted.
- Add cooked macaroni and mix.
- Pour into greased 1 ½ quart casserole.
- Toss bread crumbs with melted butter and paprika. Sprinkle over top of macaroni.
- Bake uncovered in preheated oven at 375 degrees for 25 minutes or until browned and bubbly.
Using margarine instead of butter alters the moisture content and reduces the rich dairy flavor of the sauce. Standard elbow macaroni boiled in salted water forms the base of this traditional baked casserole. Building the cheese sauce requires deliberate temperature control. Melt the butter over low heat before whisking in the flour to cook out the raw starch taste without browning the fat. Pouring cold milk into the flour paste too quickly creates lumps. Add the milk in gradual streams while whisking constantly to keep the emulsion smooth. American cheese melts exceptionally well due to its emulsifying salts, creating a velvety texture that resists the graininess common in aged cheddars. Grating a block of American cheese yields better melting properties than pre-shredded varieties coated in cellulose anti-caking agents. Once the cheese incorporates fully into the thickened white sauce, fold the drained pasta directly into the pot. Transfer the mixture to a greased one and a half quart casserole dish. Toss fresh bread crumbs with melted butter and paprika to build a contrasting crunchy topping. Bake the uncovered dish at 375 degrees Fahrenheit for 25 minutes until the edges bubble and the crumb topping turns golden brown. Freezing this unbaked casserole is possible, though thaw it completely in the refrigerator before baking to prevent uneven heating. Reheat individual leftover portions gently in the microwave or a low oven to avoid breaking the cheese emulsion.
