Famous Macaroni and Cheese

Famous Macaroni and Cheese
Staff Writer
Famous Macaroni and Cheese from Cindy's Table

Cindy’s Table

My kids are always asking me to make my famous macaroni and cheese when they come home to visit. I am also requested to bring this to cookouts or dinners. I always make a double batch and it’s funny because the host will say, "Oh good I can save some for myself." I laugh and say, "There won’t be any left." And there never is a single noodle left. When making this dish for a casual event use the disposal pans. No cleanup!

Sometimes I even like to add in fresh basil and leftover saute zucchini and summer squash! Of course you can add in lobster and ham if you want to make this an entire meal.

This is also this amazing cheese called Parrano — you can use this cheese to make a great macacaroni and cheese. Try with just this cheese alone to enjoy the taste of Parrano!

Click here to see more recipes on Cindy's Table.

4
Servings
861
Calories Per Serving
Deliver Ingredients

Ingredients

  • stick unsalted butter
  • 12  Ounces  cheese ends from your deli
  • 6  Ounces  havarti or Gruyere and 6 ounces Monterey Jack cheese
  • 12  Ounces  package Cheddar cheese
  • 1  Cup  milk
  • 1  Pound  pasta (cavatappi)
  • 1  Teaspoon  sea salt
  • 1/2  Teaspoon  or more freshly ground pepper
  • 2  Tablespoons  flour
  • 1/4  Cup  Italian breadcrumbs
  • Cooking spray

Directions

Preheat oven to 350 degrees.

Boil water in a large pot and add a big scoop of salt. Cook the pasta based on the box directions minus 3 minutes, and drain.

In another large pot, melt the butter (do not let the butter brown), using a whisk add in flour and mix until you form a couple of balls at the bottom of the pan.

Add the milk and whisk more. Slice the cheese ends, and grate the Cheddar cheese. Melt all together then add salt and pepper.

Mix the pasta and cheese sauce together. Coat a 9-by-13-inch dish with cooking spray (even the sides). Put the mixture in the dish and sprinkle with a light coat of breadcrumbs.

Bake for 30 minutes; let sit for at least 5 minutes before serving.

Nutritional Facts

Total Fat
42g
60%
Sugar
21g
23%
Saturated Fat
14g
58%
Cholesterol
116mg
39%
Carbohydrate, by difference
78g
60%
Protein
43g
93%
Vitamin A, RAE
263µg
38%
Vitamin B-12
2µg
83%
Vitamin C, total ascorbic acid
4mg
5%
Vitamin K (phylloquinone)
17µg
19%
Calcium, Ca
776mg
78%
Choline, total
59mg
14%
Fiber, total dietary
4g
16%
Folate, total
100µg
25%
Iron, Fe
3mg
17%
Magnesium, Mg
93mg
29%
Manganese, Mn
1mg
56%
Niacin
11mg
79%
Pantothenic acid
3mg
60%
Phosphorus, P
1354mg
100%
Riboflavin
1mg
91%
Selenium, Se
52µg
95%
Sodium, Na
2324mg
100%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
1µg
7%
Water
221g
8%
Zinc, Zn
4mg
50%

Macaroni and Cheese Shopping Tip

If a piece of cheese smells strongly of ammonia, don't buy it. This is typically a sign of spoilage.

Macaroni and Cheese Cooking Tip

Allow cheese to come to room temperature before serving. This will accentuate the flavors and aromas.

Around the Web