Mac-and-Cheese

By Jonathan Reynolds

Updated February 9, 2023

Total Time
30 minutes, plus overnight refrigeration
Rating
4(61)
Comments
Read comments

Featured in: FOOD; Here Comes The Chow

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:About 70 rounds

  • 1 pound elbow macaroni

  • 4 cups heavy cream

  • 1 ½ pounds shredded mild yellow Cheddar cheese

  • ¼ pound shredded American cheese

  • Vegetable oil for greasing pan

  • 1 cup panko bread crumbs

  • 1 cup finely grated Parmesan cheese

Ingredient Substitution Guide
Nutritional analysis per serving

6 grams carbs; 27 milligrams cholesterol; 130 calories; 3 grams monosaturated fat; 6 grams saturated fat; 10 grams fat; 109 milligrams sodium; 5 grams protein; 1 gram sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Cook the macaroni in salted boiling water until al dente. Drain.(Do not rinse it or add oil to the cooking water.) Line an 11-by-17-inch sheet pan with parchment paper. Spread the macaroni out on it. Let cool.

  2. Step 2

    Meanwhile, pour the cream into a large pot and simmer until reduced to 2 cups. Stir in the Cheddar and American cheeses. Continue stirring until well blended. Add the macaroni and cook over high heat, stirring constantly, until very thick.

  3. Step 3

    Grease the pan with the oil. Pour in the macaroni and spread evenly. Cover with plastic wrap. Refrigerate overnight.

  4. Step 4

    Preheat the oven to 350 degrees. Using a 1 ½-inch metal cutter, cut out rounds of macaroni. Combine the panko and Parmesan in a bowl and dredge the rounds in the mixture. Bake on an ungreased sheet pan until just warmed, about 5 minutes. Serve immediately.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
61 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

LooseKnit

Made as written...except skipped the bake. Made the cheese sauce, dumped the cooked pasta and chowed. Tasty! Added a fair amount of butter to the sauce as it wanted to break while simmering

LooseKnit

Made as written...except skipped the bake. Made the cheese sauce, dumped the cooked pasta and chowed. Tasty! Added a fair amount of butter to the sauce as it wanted to break while simmering

Private comments are only visible to you.

Recipe Tags

or to save this recipe.