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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Skip a step when making mac and cheese by not precooking the pasta. Instead, mix the dried pasta with a thinner-than-usual béchamel sauce, and it will bake perfectly in just 30 minutes. Ingredients:
1/2 cup (1 stick) unsalted butter, divided |
1/4 cup all-purpose flour |
3 cups whole milk |
1 tablespoon kosher salt plus more |
1/2 teaspoon freshly ground black pepper plus more |
1 pound elbow macaroni |
2 cups shredded cheddar, divided |
2 garlic cloves, chopped |
1 cup panko (japanese breadcrumbs) |
2 tablespoons chopped flat-leaf parsley |
Directions:
1. Preheat oven to 400°F. Melt 1/4 cup butter in a large saucepan over medium-high heat. Add flour; cook, whisking constantly, for 1 minute. Whisk in milk and 3 cups water. Bring to a boil, reduce heat to a simmer, and cook, whisking often, until a very thin, glossy sauce forms, about 10 minutes. Stir in 1 tablespoon salt and 1/2 teaspoon pepper. Remove sauce from heat.
2. Toss pasta and 1 1/2 cups cheese in a 13x9x2 or other shallow 3-quart baking dish. Pour sauce over (pasta should be submerged; do not stir) and cover with foil. Bake until pasta is almost tender, about 20 minutes.
3. Meanwhile, melt remaining 1/4 cup butter in a large skillet over medium heat. Add garlic, panko, and parsley and toss to combine. Season with salt and pepper.
4. Remove foil from dish. Sprinkle with remaining 1/2 cup cheese, then panko mixture. Bake until pasta is tender, edges are bubbling, and top is golden brown, about 10 minutes longer. Let sit 10 minutes before serving.
5. Per serving: 480 calories, 17 g fat, 4 g fiber Nutritional analysis provided by Bon Appétit
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