Ingredients
- 1 tablespoon salt, plus more for pasta water
- 1 pound large elbow macaroni
- 6 tablespoons butter
- 6 tablespoons all-purpose flour
- 3 cups milk
- 1 cup heavy cream
- 1 tablespoon freshly ground black pepper
- 1 pound white Cheddar, shredded
- 4 ounces Romano, shredded
- 4 ounces Asiago, shredded
- 2 cups bread crumbs (suggested: panko (Japanese) available at most markets)
- 2 tablespoons chopped fresh parsley, for garnish
Directions
Preheat oven to 325 degrees F.
In large pot filled with water add 3 pinches of salt and the macaroni and place over high heat. Bring to a boil and let cook until al dente, about 8 minutes. Drain. Set aside.
In a large saucepan, melt butter. Sprinkle flour over butter and cook 2 to 3 minutes on medium heat, whisking until a roux or paste forms. Add cold milk and whisk vigorously until dissolved. Cook sauce on medium-low heat until thick and bubbly. Add heavy cream, all cheeses, 1 tablespoon of salt, and 1 tablespoon pepper. Cook until cheeses are fully melted, stirring occasionally.
Add cooked macaroni to cheese mixture and mix thoroughly. Place macaroni mixture in a 13 by 9 baking dish and top with bread crumbs. Place in the oven and bake for 12 to 15 minutes or until golden brown. Top with fresh parsley and serve.
For variations, add cooked lobster meat, truffle oil, bacon and/or garden fresh vegetables.
* Restaurant Recipe
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Food Network Kitchens have not tested this recipe in the proportions indicated and therefore cannot make representation as to the results.
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By kitchen impossible
ithaca, NY
on February 03, 2012
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sorry to all those who think this is 5 star mac and cheese----this recipe is WAY TOO SALTY!
perhaps if you take the salt completely out of the recipe (even the boiling water you might be able to taste the three wonderful cheeses in this recipe.
also found there was quite a bit of leftover cheese sauce which i had to toss given the salt dominance.
By doreen0300
on January 30, 2012
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Wow! My family loved it! I used a couple of different cheeses to keep cost down. The pinko wouldn't brown, but was crispy enough to eat when taken out of oven. I will make this again. I will probably add the bacon next time like another reviewer added.
By mccrearyacres_1...
Davenport, 54
on January 10, 2012
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Really good recipe. I halved the white cheddar though-as it was more than enough after I shredded 8 oz (look at the recipe, it doesn't say 1# of shredded cheese, it says 1# cheese, shredded. This doesn't make 6 servings, though, unless you're feeding Sumo wrestlers. I filled 2 casserole dishes (not 9x13 so that my family of 5 wasn't looking at leftovers for the next 100 years. Half is waiting in my freezer for another night. Panko may not have been browned when cooked per the recipe, but it was crunchy--so I think it's ok the way it's written. I could see melting a little butter to mix with it before topping too, though. And yes, 2 c. of the Panko is way too much--use your judgment when adding it, I'd say. As for the reviewer complaining about the cost of the cheese--you saw the price when you were at the store, if it was out of your budget range, why purchase it? Just saying.
Read all 49 reviews