Baked Mac and Cheese

Total Time:
2 hr 10 min
Prep:
30 min
Inactive:
10 min
Cook:
1 hr 30 min

Yield:
8 to 10 servings
Level:
Easy

Ingredients
  • 3 ounces butter
  • 1/2 medium onion, chopped
  • 1 clove garlic, minced
  • Kosher salt
  • 3 ounces all-purpose flour
  • 1 cup chicken stock
  • 2 cups half-and-half
  • 6 ounces smoked Cheddar, grated
  • 3 ounces mascarpone
  • 1 large egg
  • 1 pound cooked macaroni
  • 4 ounces panko bread crumbs
  • 1/4 cup freshly chopped parsley leaves
Directions

Preheat oven to 350 degrees F.

In a medium saucepan, melt butter, add onion and garlic and sweat over medium heat for 3 minutes with a pinch of salt until vegetables are translucent and aromatic. Add flour and stir with wooden spoon until the flour is completely incorporated with the vegetables, cooking for about 2 minutes. Add the chicken stock 1/3 cup at a time, stirring vigorously to ensure no lumps form. Bring to boil and reduce to medium-low heat and simmer for 40 minutes. Remove pan from heat and whisk in the half-and-half, Cheddar, mascarpone, and egg. Toss sauce with macaroni and place in a 2-quart casserole pan. Mix bread crumbs and parsley in a small mixing bowl and sprinkle on top of pasta. Bake at 350 for 15 minutes, or until bread crumbs are golden brown.


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