Recipe courtesy of
Melissa Gaman
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Melissa Gaman
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Garlic-Herb Mac and Cheese
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- Level: Easy
- Total: 40 min
- Active: 25 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 681
- Total Fat
- 41 g
- Saturated Fat
- 23 g
- Carbohydrates
- 52 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 27 g
- Cholesterol
- 105 mg
- Sodium
- 588 mg
Cooking this recipe all in one pot eliminates the need for making a separate flour-thickened sauce. Instead, it relies on starchy pasta water as the base. Make sure to simmer the pasta only until very al dente since it will continue to cook as you add the cheese. Stirring in the grated cheese off of the heat will help prevent it from clumping or seizing in the sauce. While the mac and cheese might seem very saucy before it’s baked, it thickens quickly in the oven.
- Level: Easy
- Total: 40 min
- Active: 25 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 681
- Total Fat
- 41 g
- Saturated Fat
- 23 g
- Carbohydrates
- 52 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 27 g
- Cholesterol
- 105 mg
- Sodium
- 588 mg
Ingredients
Directions
- Preheat the oven to 350 degrees F.
- Bring the macaroni, 1/2 stick butter, a few pinches of salt and 6 1/2 cups water to a boil. Cook, stirring, until almost al dente, 3 to 4 minutes. Reduce the heat to low, then stir in the garlic-and-herb cheese and a pinch each of salt and pepper until melted.
- Off the heat, gradually stir in the Monterey jack cheese. Pour into a buttered 9-by-13-inch pan.
- In a skillet, melt the remaining 1/2 stick butter over medium heat, then toast the crushed crackers, about 1 minute. Scatter over the pasta, then bake until bubbly, 10 to 15 minutes.
