Real Mac & Cheese with Bobby Flay
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 776.2
- Total Fat: 37.1 g
- Cholesterol: 117.4 mg
- Sodium: 967.7 mg
- Total Carbs: 73.7 g
- Dietary Fiber: 3.0 g
- Protein: 37.1 g
View full nutritional breakdown of Real Mac & Cheese with Bobby Flay calories by ingredient
Introduction
Add Chicken or other meetWatch Bobby Flay make this recipe:
https://www.youtube.com/watch?v=ZsLi9B
HH0SM Add Chicken or other meet
Watch Bobby Flay make this recipe:
https://www.youtube.com/watch?v=ZsLi9B
HH0SM
Number of Servings: 6
Ingredients
-
1 box Barilla® Medium Shells
4 tablespoons unsalted butter plus more for greasing the baking dish
4 tablespoons all-purpose flour
4 cups whole milk, heated
Kosher salt and freshly ground black pepper
12 slices American Cheese (8 ounces), torn into pieces
1 cup grated Parmigiano Reggiano cheese, divided
1/2 cup panko bread crumbs
3 tablespoons olive oil
Tips
Kitchen Equipment*:
3-quart baking dish
Large pot for boiling water (6 to 8 quarts)
Large saucepan
Spatula and Pasta Fork or Slotted Spoon
Tasting spoon
Measuring Cups and Tablespoon (liquid and dry)
Whisk
Cheese Grater
Strainer / Colander for pasta
Prep in advance:
Preheat oven to 350 degrees F
Grease baking dish
Bring a large pot of water to a boil
Whole milk, measured to 4 cups and kept warm
American cheese slices, unwrapped
Parmigiano Reggiano cheese, grated
Directions
1. Preheat the oven to 350 degrees. Butter a 3-quart baking dish and set aside.
2. Bring a large pot of salted water to a boil. Cook the pasta for 6 minutes or until slightly under al dente. The pasta will continue to cook in the oven.
3. While the pasta is cooking, heat the butter over medium heat in a large saucepan until it begins to bubble but do not let it brown. Whisk in the flour to create a roux for the Bechamel sauce. Cook the flour and butter over low heat for 1 to 2 minutes. Whisk in the hot milk in a steady stream. Keep whisking the warm milk until the sauce is thickened, about 4 to 5 minutes. Remove from the heat, and whisk in the salt and pepper to taste, American cheese and 3/4 cups of the Parmigiano Reggiano until the cheese is completely melted and the sauce is smooth, about 2 minutes.
4.Drain the pasta and place into a large bowl. Add the cheese sauce to the pasta and stir to combine. Transfer the pasta to the prepared pan. Sprinkle the panko breadcrumbs and reserved 1/4 cup Parmigiano Reggiano over the top. Drizzle with olive oil and bake in the oven for 12 minutes or until the top is well browned and crusty. Let rest 10 minutes before serving.
Serving Size: 6
2. Bring a large pot of salted water to a boil. Cook the pasta for 6 minutes or until slightly under al dente. The pasta will continue to cook in the oven.
3. While the pasta is cooking, heat the butter over medium heat in a large saucepan until it begins to bubble but do not let it brown. Whisk in the flour to create a roux for the Bechamel sauce. Cook the flour and butter over low heat for 1 to 2 minutes. Whisk in the hot milk in a steady stream. Keep whisking the warm milk until the sauce is thickened, about 4 to 5 minutes. Remove from the heat, and whisk in the salt and pepper to taste, American cheese and 3/4 cups of the Parmigiano Reggiano until the cheese is completely melted and the sauce is smooth, about 2 minutes.
4.Drain the pasta and place into a large bowl. Add the cheese sauce to the pasta and stir to combine. Transfer the pasta to the prepared pan. Sprinkle the panko breadcrumbs and reserved 1/4 cup Parmigiano Reggiano over the top. Drizzle with olive oil and bake in the oven for 12 minutes or until the top is well browned and crusty. Let rest 10 minutes before serving.
Serving Size: 6
