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
1747
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 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.

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.

Nutritional Facts

Total Fat
113g
100%
Sugar
7g
N/A
Saturated Fat
65g
100%
Cholesterol
322mg
100%
Protein
80g
100%
Carbs
100g
33%
Vitamin A
859µg
95%
Vitamin B12
3µg
51%
Vitamin B6
0.3mg
17%
Vitamin D
2µg
1%
Vitamin E
2mg
11%
Vitamin K
9µg
12%
Calcium
1877mg
100%
Fiber
4g
17%
Folate (food)
87µg
N/A
Folate equivalent (total)
97µg
24%
Folic acid
6µg
N/A
Iron
3mg
14%
Magnesium
134mg
34%
Monounsaturated
31g
N/A
Niacin (B3)
3mg
13%
Phosphorus
1494mg
100%
Polyunsaturated
6g
N/A
Potassium
554mg
16%
Riboflavin (B2)
1mg
75%
Sodium
1760mg
73%
Thiamin (B1)
0.3mg
18.7%
Trans
3g
N/A
Zinc
11mg
71%