MAC-AND-CHEESE
Provided by Jonathan Reynolds
Categories dinner, main course, side dish
Time 30m
Yield About 70 rounds
Number Of Ingredients 7
Steps:
- 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.
- 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.
- Grease the pan with the oil. Pour in the macaroni and spread evenly. Cover with plastic wrap. Refrigerate overnight.
- Preheat the oven to 350 degrees. Using a 1 1/2-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.
Nutrition Facts : @context http, Calories 129, UnsaturatedFat 3 grams, Carbohydrate 6 grams, Fat 10 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 6 grams, Sodium 107 milligrams, Sugar 1 gram, TransFat 0 grams
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