Macaroni and Cheese

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Macaroni and Cheese
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Macaroni and Cheese

Added by: on Nov 9th, 2010
Everyone loves macaroni and cheese, especially adults, who are surprised to find that it tastes nothing like the stuff they fix for their kids. There are no tricks or exotic elements in this recipe (although I do love including fresh mozzarella for its stretchy strings of warm cheese). Just bake it .. more >
Prep Time:
20 min
Cook Time:
1 h
Ready In:
1 h 20 min



Original Recipe Yield: 5 servings


  • 3 cups milk
  • 1 pound elbow macaroni
  • 3 tablespoons butter
  • 3 tablespoons flour
  • sea salt and freshly ground pepper
  • 1 1/2 cups grated cheeses: a sharp, aged Cheddar, aged Gruyere, and/or Emmenthal
  • * 1-2 rounds fresh mozzarella cheese, halved and sliced (optional)
  • 1 cup fresh bread crumbs
  • * aromatics:
  • 1 slice onion
  • 1 leaf bay
  • 1 clove garlic
  • 1 small pinch of thyme
Nutrition Facts
Macaroni and Cheese

Servings Per Recipe: 5

Amount Per Serving

Calories: 757

  • Total Fat: 27.8 g
  •     Saturated Fat: 16.5 g
  •     Trans Fat: 0.3 g
  • Cholesterol: 80.5 mg
  • Sodium: 475.9 mg
  • Total Carbs: 95.8 g
  •     Dietary Fiber: 4.4 g
  •     Sugars: 10.8 g
  • Protein: 29.9 g

how is this calculated?

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Rub a 9- by 12-inch casserole with butter. Bring a large pot of salted water to a boil for the macaroni. Preheat the oven to 350°F whenever you’re ready to bake. Heat the milk with the aromatics until it bubbles around the edge, then turn off the heat and let it steep for at least 10 minutes.


Cook the macaroni in the boiling salted water until al dente and then drain. Rinse with cold water to stop the cooking.


Melt the butter in a 3-quart saucepan. Stir in the flour, then pour the hot milk through a strainer all at once into the roux. Whisk briskly until the sauce is thickened, then cook over low heat for 5 minutes, stirring constantly. Season with 1/2 teaspoon salt and some pepper.


Put the macaroni in the baking dish, then pour over the sauce and add the cheese(s). Mix together, even the surface, cover with bread crumbs, and wipe down the sides of the dish. Bake, uncovered, until bubbling throughout and golden on top, 25 to 35 minutes.

Cooks' note:
First heat the milk with its aromatics, then let it steep while you cook the noodles. Make the white sauce, combine it with the noodles and cheese, then cover with bread crumbs and bake. Or, if you plan to bake it much later in the day—or even the next day—refrigerate, but allow it to come up to room temperature before baking.


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