Life / Food & Wine

Recipe: Mac & cheese with buttery crumbs and squash

We adore macaroni and cheese and never tire of trying new recipes for it.



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Macaroni speaks of comfort.
By Rick Audet Under Creative Commons from Wikipedia
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Who can explain the enduring appeal of trying new mac-and-cheese recipes? Adapted from Our 20 Best Recipes Ever by Food & Wine magazine.

Mac & Cheese With Buttery Crumbs

5 tbsp (75 mL) unsalted butter

3 tbsp (45 mL) all-purpose flour

2-1/2 cups (625 mL) whole milk

1 lb (450 g) sharp cheddar cheese, diced

1/2 lb (225 g) Colby or mozzarella cheese, diced

1 tbsp (15 mL) Dijon mustard

Pinch each: freshly grated nutmeg, cayenne pepper

Kosher salt + freshly ground pepper

1 lb (450 g) elbow macaroni

3/4 cup (185 mL) plain dried breadcrumbs (such as panko)

Generously butter shallow, 8-cup (2-litre) baking dish.

In medium saucepan, melt 3 tbsp (45 mL) butter over medium heat. Add flour. Cook, stirring, 2 minutes. Whisk in milk. Cook, whisking, until thickened, about 3 minutes. Add half of both cheeses. Reduce heat to low. Stir until melted. Stir in mustard, nutmeg and cayenne. Season with salt and pepper.

In large saucepan of boiling, salted water, cook macaroni as per package instructions. Drain well; return to pot. Stir in cheese sauce and remaining half of two diced cheeses. Spread in prepared baking dish.

In small, glass bowl, melt remaining 2 tbsp (30 mL) butter in microwave. Add breadcrumbs. Season with salt and pepper. Stir until evenly moistened. Sprinkle buttered crumbs over macaroni.

Bake in preheated 350F (180C) oven 45 minutes, or until bubbling and golden. Let stand 15 minutes before serving.

Makes 6 servings.

Star-tested by Jennifer Bain


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