Hoofdgerecht

Baked Macaroni and Cheese

1 uVoor 10Nutri-Score D€€

1 u

Hoofdgerecht

recept van

Tina Cooks

@chambersandcharm

wat je nodig hebt

10 personen

macaroni (measured, slightly less than a pound)Granen400 g
salt (for the pasta water)Kruiden en specerijen15 g
oil (sprayed over the drained noodles)Voorraadkast5 ml
extra sharp cheddar cheese (shredded, about half a cup reserved for the top)Zuivel900 g
butter (half a stick)Zuivel55 g
all-purpose flourVoorraadkast30 g
black pepper (ground)Kruiden en specerijen1 g
heavy cream (milk can be substituted)Zuivel960 ml
Creole seasoning (about half a teaspoon)Kruiden en specerijen2 g
paprikaKruiden en specerijen1 g
egg (tempered)Zuivel1 stuk

per portie

1.040kcal

wat je gebruikt

stap voor stap

Boil the pasta
- Bring a large pot of water to a boil and salt it generously.
- Add the macaroni and cook until al dente, just before fully done, since it will be baked.
- Drain the noodles and spray them with a little oil so they don't stick.
Stap 1
Shred the cheese
- Cut the cheddar blocks in half so they fit in the food processor.
- Shred all the cheese, keeping about half a cup aside for the topping.
Stap 2
Make the roux
- Melt the butter in a saucepan over medium heat.
- Add the flour and stir until it forms a smooth paste.
- Season with salt and pepper.
Stap 3
Build the cheese sauce
- Pour in the heavy cream and stir until the sauce starts to thicken.
- Add the Creole seasoning and paprika.
- Temper the egg with a little hot sauce, then stir it into the pan.
Stap 4
Melt in the cheese
- Add almost all of the shredded cheddar, reserving about half a cup for the top.
- Stir until the cheese is fully melted and the sauce is ooey and gooey.
Stap 5
Combine and bake
- Add the cooked macaroni to the cheese sauce and mix well.
- Pour everything into a 13x9-inch baking dish and sprinkle the reserved cheese on top.
- Bake at 175 °C until golden and bubbly.
Stap 6