Recipe courtesy of Vinny Dotolo
Mac and Cheese
- Level: Easy
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 474
- Total Fat
- 31
- Saturated Fat
- 19
- Carbohydrates
- 32
- Dietary Fiber
- 1
- Sugar
- 4
- Protein
- 16
- Cholesterol
- 102
- Sodium
- 369
- Total: 1 hr 40 min
- Prep: 15 min
- Cook: 1 hr 25 min
Ingredients
1 pound elbow macaroni
2 tablespoons unsalted butter
1 pound sharp Cheddar cheese
Salt and freshly ground black pepper
2 cups milk
2 cups heavy cream
Directions
- Preheat oven to 350 degrees F.
- Bring a large pot of water to a boil, add salt and macaroni and cook for 4 to 5 minutes (until the macaroni is half cooked). Butter a 3-quart baking dish, add 1/3 of the cooked macaroni and then layer with cheese, salt, and pepper; repeat this until the elbows have all transferred. Pour the milk and heavy cream over the macaroni. Cover the macaroni and cheese with tinfoil and bake for 1 hour and 15 minutes. Remove the foil and bake for an additional 10 minutes or until the macaroni is brown and bubbling on top.