Go Back
–+ servings
Print Recipe Add to Collection

Macaroni and Cheese

Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Pasta
Cuisine: American
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