Baked Macaroni and Cheese with Artichoke Hearts
I have been making this for years. Artichoke hearts are different but so good in it. If you dont like them, it's still an excellent Mac and Cheese without them!
I have been making this for years. Artichoke hearts are different but so good in it. If you dont like them, it's still an excellent Mac and Cheese without them!
- 1 teaspoon salt
- 1/2 teaspoon paprika
- 1/4 cup parmesan cheese
- 1 pound elbow macaroni
- fresh ground pepper to taste
- 1 cup seasoned bread crumbs
- cayenne pepper to taste
- 4 tablespoons butter can use olive oil
- 3 1/2 tablespoons flour
- 3 cups milk can use half and half
- 1/2 stick cream cheese
- 1 pound extra sharp cheddar cheese 3/4 grated and 1/4 cubed
- 1 can artichoke hearts coarsely chopped
- 1 tablespoon worcestershire sauce or to taste
- Carbohydrate 59.6279041018541 g
- Cholesterol 81.0905610625 mg
- Fat 27.894565208466 g
- Fiber 5.66975228307199 g
- Protein 27.7076929533918 g
- Saturated Fat 17.0595667319196 g
- Serving Size 1 1 Serving (219g)
- Sodium 688.137377212431 mg
- Sugar 53.9581518187821 g
- Trans Fat 1.85557927755124 g
- Calories 597 calories
Step-by-step
- Pre-heat oven to 375.
- Prepare pasta according to directions until al dente.
- Drain and rinse in a colander and set aside.
- Meanwhile, melt butter or oil in medium sauce pan.
- Add the flour and whisk into a roux.
- If too thick and crumbly add more butter until it turns into a creamy consistency.
- Stir the roux continuously for 3 minutes.
- Mix in the paprika, salt and black pepper to taste.
- Then slowly add the milk or half & half to the roux and continue to whisk.
- Simmer and stir with whisk for about 3-5 minutes.
- Add cayenne pepper to taste (remember cayenne gets hotter after it sits), worsteshire sauce (to taste) and the cream cheese.
- Mix until cream cheese is thoroughly melted.
- In a large mixing bowl, pour the macaroni, chopped artichokes, all the cheese (grated and cubed), and mix until combined.
- Pour sauce into the bowl and stir until well combined and evenly mixed.
- Pour mixture into a greased 13X9 pan.
- Mix some melted butter or oil (about 1-2 tablespoons) into the bread crumbs.
- Add the Parmesan cheese and mix.
- Pour over the top of the casserole.
- Bake in oven for 25 to 30 minutes or until golden brown.
- Remove and let sit for at least 10 minutes prior to serving.
Golden breadcrumbs shatter under the spoon to reveal tender pasta coated in a glossy, clinging Mornay sauce punctuated by the briny, tender bite of canned artichoke hearts. Achieving this texture relies entirely on correct technique, starting with equipment choices and dairy management. Use a metal 13x9-inch baking dish rather than glass to promote faster heat transfer, ensuring the bottom crust sets properly without overcooking the interior.
- Whisk the butter and flour over medium heat for precisely three minutes to eliminate raw starch flavors before introducing dairy.
- Incorporate milk gradually while whisking vigorously to prevent lump formation in the thickening sauce.
- Split the cheddar strategy by grating three-quarters for smooth melting into the sauce base while reserving the remaining quarter in small cubes to create pockets of gooey contrast throughout the pasta.
- Drain the canned artichokes thoroughly and press them between paper towels to remove excess brine, preventing excess moisture from thinning out the cheese sauce during the 375-degree bake.
- Allow the finished casserole to rest for ten minutes before portioning so the starches can fully set and hold structural integrity on the plate.
Refrigerate leftovers tightly covered for up to three days. Reheat individual portions gently in a 350-degree oven with a splash of milk to restore the creamy sauce consistency without breaking the fat.
