MACARONI AND CHEESE
Provided by Gina Marie Miraglia Eriquez
Categories Pasta Side Bake Vegetarian Kid-Friendly Back to School Cheddar Gourmet Small Plates
Yield Makes 20 servings
Number Of Ingredients 12
Steps:
- Make topping:
- Preheat oven to 400°F with rack in middle.
- Melt butter, then stir together with panko and topping cheeses in a bowl until combined well.
- Make sauce:
- Melt butter in a heavy medium saucepan over medium-low heat and stir in flour. Cook roux, stirring, 3 minutes, then whisk in milk. Bring sauce to a boil, whisking constantly, then simmer, whisking occasionally, 3 minutes. Stir in cheeses, 2 teaspoons salt, and 1/2 teaspoon pepper until smooth. Remove from heat and cover surface of sauce with wax paper.
- Make Macaroni:
- Cook macaroni in a pasta pot of boiling salted water (2 tablespoons salt for 4 quarts water) until al dente. Reserve 1 cup cooking water and drain macaroni in a colander. Stir together macaroni, reserved cooking water, and sauce in a large bowl. Transfer to 2 buttered 2-quart shallow baking dishes.
- Sprinkle topping evenly over macaroni and bake until golden and bubbling, 20 to 25 minutes.
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