Chat N' Chew Macaroni Cheese
Serves: 2
Alessia Franecki
1 January 1970
Based on User reviews:
49
Spice
55
Sweetness
62
Sourness
43
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
570 g
Elbow Macaroni2 cups
Heavy Cream2 cups
Whole Milk1 lb small
Onion (diced small about 1/2 cup)4 cloves
Garlic (minced)1 cup
Flour2 cups
Grated Parmesan (1/2 pound)1 tsp
Ground Cumin1 cup
Seasoned Bread CrumbsDirections:
1
Preheat the oven to 350 degrees F
2
Lightly butter a 9- by 13- by 4-inch baking dish
3
Bring a large pot of salted water to a boil over high heat and cook the macaroni until al dente, 8 to 10 minutes
4
Drain
5
In a small bowl, combine the cream and milk
6
In a large saucepan over medium heat, melt the 1/2 pound of butter and cook the onion and garlic until the onion is translucent, about 6 minutes, stirring occasionally
7
Add the flour, stirring constantly for 3 minutes
8
Add the cream mixture in a steady stream and whisk until smooth
9
Bring to a boil, stirring occasionally, 8 to 10 minutes
10
Stir in 4 cups of the Cheddar, the American cheese, 1 cup of the grated Parmesan, the hot pepper sauce, and cumin
11
Stir until all the cheese has melted; the sauce will be very thick and creamy
12
Season with salt and pepper
13
Remove the sauce from the heat and stir in the pasta
14
Pour the mixture into the prepared baking dish
15
Sprinkle with the remaining Cheddar, then the Parmesan, and finally the bread crumbs
16
Bake uncovered on the middle shelf for about 20 minutes, until bubbling and brown on top