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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. Cooks’ notes: Topping can be made 1 day ahead and chilled ...
In a medium bowl, toss the cooked macaroni with the cheese sauce to coat thoroughly. Season with salt to taste. Pour the macaroni into the prepared baking dish, and sprinkle the panko over the top. Top with the Parmigiano-Reggiano. Bake until the cheese has melted and the macaroni is hot throughout, about 10 minutes. Serve immediately.
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 ...
Combine the onion, garlic, and water in a microwave safe bowl. Season with salt and pepper to taste. Cover the bowl tightly with plastic wrap, and microwave on high for 10 minutes.
In a small bowl, combine panko, oil, and remaining 1/2 cup Parmesan. Sprinkle over macaroni; season with more pepper. Bake mac and cheese until bubbly and golden, 25 to 30 minutes. Let cool 10 ...
Similar recipes for macaroni and cheese occur in the 1852 Hand-book of Useful Arts, and the 1861 Godey's Lady's Book. By the mid-1880s, cookbooks as far west as Kansas and Festus, Missouri, included recipes for macaroni and cheese casseroles. Factory production of the main ingredients made the dish affordable, and recipes made it accessible ...
I recently made Ina Garten's "grown up" mac and cheese dish. The recipe features Gruyere, extra-sharp cheddar, and blue cheese, plus bacon and breadcrumbs. I thought Garten's mac and cheese was ...
Mac & Cheese In a large pot of boiling salted water, cook pasta, stirring occasionally, until very al dente, 3 to 4 minutes less than minimum time according to package directions. Drain.