Macaroni and Cheese
Servings: 8 Servings
Calories: 457kcal
Equipment
- Stock Pot
- Casserole Dish
Ingredients
Boil Noodles
- ½ lb Macaroni Noodles
- 1 t Salt
Mix Topping
- 1 C Panko Bread Crumbs
- ⅛ C Unsalted Butter Melted
- ⅛ C Parmigiano Reggiano Grated
- ¾ C Cheddar Cheese Shredded
Cheese Sauce
- ⅛ C Unsalted Butter
- ½ C Onion Chopped
- 2 t Nutmeg Grated
- 10 g Sodium Citrate Optional
- 1⅛ C Milk
- 3 C Cheddar Cheese Shredded
- ½ C Parmigiano Reggiano Grated
- 1 t Salt
Instructions
Prep
- Rub butter in the casserole dish - set aside
- Mix toppings in a bowl - set aside
- Boil macaroni noodles (al dente) and drain
Mac and Cheese
- Melt butter in the stock pot on medium-low heat
- Add onion and nutmeg, cook until translucent
- Add milk and sodium citrate. Cook until it just starts to simmer (stir with wooden spoon to keep milk from sticking to pan)
- Add cheddar cheese and stir while it melts in
- Stir in macaroni noodles
Broil
- Transfer mac and cheese to casserole dish
- Spread topping mix over top of mac and cheese
- Broil until golden brown on top (~8 minutes)
Notes
The sodium citrate will help the milk and oils from the cheese emulsify rather than separate, but it's an optional ingredient.
Nutrition
Calories: 457kcal | Carbohydrates: 30g | Protein: 22g | Fat: 27g | Saturated Fat: 17g | Cholesterol: 80mg | Sodium: 1108mg | Potassium: 195mg | Fiber: 2g | Sugar: 4g | Vitamin A: 825IU | Vitamin C: 1mg | Calcium: 535mg | Iron: 1mg