9
Old-Fashioned Macaroni and Cheese
Extra-creamy, this will become a family favorite.
Makes 8 servings
non-stick cooking spray
½ pound elbow macaroni
1 teaspoon olive oil
¼ cup unsalted butter (4 tablespoons)
3 tablespoons unbleached, all-purpose flour
3 cups whole milk
2 cups (about 6 ounces) shredded cheese
(we use a variety of Cheddar, Gruyère and Monterey
Jack for ultimate creaminess and flavor)
¾ teaspoon sea or kosher salt
dash hot sauce
1½ cups prepared white-bread croutons
1. Lightly coat a 9-inch square or round baking pan with cooking spray;
reserve.
2. Cook macaroni according to the package instructions. Drain pasta and rinse
under cold water. Toss with a small amount of oil to prevent sticking; reserve.
3. Place a medium saucepan over medium heat and add the butter. Once
melted, stir in the flour until smooth. Continue to cook, constantly stirring,
for about 2 minutes to cook the flour. While whisking, slowly add the milk to
the butter/flour mixture. Raise the heat slightly to bring the mixture to a boil,
while stirring. Once the mixture reaches a boil, reduce the heat to maintain a
simmer, stirring so a film does not form on the bottom of the pot. Cook until
the mixture becomes very thick, about 30 to 45 minutes. Once thickened,
stir in the shredded cheeses until sauce is smooth. Add the salt, hot sauce
and then the macaroni, stirring to combine. Finally, stir in 1 cup of the
croutons, and remove from heat.
4. Preheat the Toaster Oven set to Bake at 350°F with the rack in position A.
5. Pour the macaroni and cheese into the prepared pan. Scatter the remaining
½ cup of croutons on the top and loosely cover with aluminum foil. Bake for
30 minutes. Carefully remove the foil and switch the oven to Broil and cook
for an additional 5 minutes to brown the top.
Nutritional information per serving:
Calories 319 (44% from fat) • carb. 32g • pro. 12g • fat 15g • sat. fat 10g
• chol. 43mg • sod. 429mg • calc. 260mg • fiber 1g
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