Baked Mac and Cheese
This is great on its own, but if you like to gild the lily, try one of the add-ins below.
1.5 Servings - finecooking.com
Servings:
1.5 | Calories:
3285 | Total Fat:
168g | Chol:
417mg |
More
Nutritional facts are per serving and accuracy is not certain.
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate -
Learn more.
Ingredients
Kosher salt
6 Tbs. unsalted butter
1 medium onion, finely diced
6 Tbs. all-purpose flour
1 Tbs. Dijon mustard
1 quart whole milk, heated
1 large sprig fresh thyme, plus 1 tsp. chopped thyme leaves
1 bay leaf
8 oz. (2 packed cups) grated extra-sharp white Cheddar (the sharpest you can find; I like Cabot’s Seriously Sharp Hunter’s Cheddar)
4 oz. (1 packed cup) grated Monterey Jack
1/2 tsp. Worcestershire sauce
1/2 tsp. Tabasco sauce
Freshly ground black pepper
1 lb. elbow macaroni or other small pasta, such as pipette or small shells
2 Tbs. extra-virgin olive oil; more for the baking dish
2 cups fresh breadcrumbs
1-1/2 oz. (1 / 2 lightly packed cup) freshly grated Parmigiano-Reggiano
Directions : View recipe directions on finecooking.com
Similar Recipes
