Recipe courtesy of B. Smith
Macaroni and Cheese with Naomi Judd
Getting reviews...
- Total: 45 min
- Prep: 5 min
- Cook: 40 min
- Yield: 4 servings as a main dish, or
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- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 589
- Total Fat
- 31 g
- Saturated Fat
- 18 g
- Carbohydrates
- 55 g
- Dietary Fiber
- 2 g
- Sugar
- 8 g
- Protein
- 22 g
- Cholesterol
- 86 mg
- Sodium
- 567 mg
- Total: 45 min
- Prep: 5 min
- Cook: 40 min
- Yield: 4 servings as a main dish, or
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 589
- Total Fat
- 31 g
- Saturated Fat
- 18 g
- Carbohydrates
- 55 g
- Dietary Fiber
- 2 g
- Sugar
- 8 g
- Protein
- 22 g
- Cholesterol
- 86 mg
- Sodium
- 567 mg
Ingredients
Directions
- Preheat the oven to 350 degrees. Cook the macaroni according to the package directions. Drain well. Meanwhile, in a large, heavy saucepan, melt the butter. Whisk in the flour to make a paste. Gradually whisk in the milk. Bring to a simmer over medium heat, whisking, until thickened, about 1 minute. Add the cheese, salt, and pepper and whisk until smooth.
- Stir the cooked macaroni into the cheese sauce. Scrape into a shallow 2-quart baking dish. Bake in the preheated 350 oven, uncovered, until bubbly and lightly golden on top, 20 to 25 minutes. Add the extra shredded cheese for the last 5 minutes of baking. Let stand 10 minutes before serving.
