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Old 02-16-2013, 09:04 PM   #1
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No-Boil Mac and Cheese

Made a batch of this up for DS tonight. Mac and cheese is his FAVORITE and he really liked this version.

INGREDIENTS
1/2 cup (1 stick) unsalted butter, divided
1/4 cup all-purpose flour
3 cups whole milk
3 cups water
1 teaspoon kosher salt plus more
1/2 teaspoon freshly ground black pepper plus more
1 pound elbow macaroni
2 cups shredded cheddar, divided
2 garlic cloves, chopped
1 cup panko (Japanese breadcrumbs)

INSTRUCTIONS
Preheat oven to 400F. Melt 1/4 cup butter in a large saucepan over medium-high heat. Add flour; cook, whisking constantly, for 1 minute. Whisk in milk and 3 cups water. Bring to a boil, reduce heat to a simmer, and cook, whisking often, until a very thin, glossy sauce forms, about 10 minutes. Stir in 1 teaspoon salt and 1/2 teaspoon pepper. Remove sauce from heat.

Toss pasta and 1 1/2 cups cheese in a 13x9x2" or other shallow 3-quart baking dish. Pour sauce over (pasta should be submerged; do not stir) and cover with foil. Bake until pasta is almost tender, about 20 minutes.

Meanwhile, melt remaining 1/4 cup butter in a large skillet over medium heat. Add garlic, panko, and toss to combine. Season with salt and pepper.

Remove foil from dish. Sprinkle with remaining 1/2 cup cheese, then panko mixture. Bake until pasta is tender, edges are bubbling, and top is golden brown, about 10 minutes longer. Let sit 10 minutes before serving.

.40
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Old 02-16-2013, 09:44 PM   #2
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Thanks, this sounds great!
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Old 02-17-2013, 12:26 AM   #3
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Copied thanks :) I don't make mac 'n cheese often because of all the dishes lol! This is much easier and less messy!
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Old 02-17-2013, 03:19 AM   #4
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This is a keeper, thank you
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Old 02-17-2013, 03:58 PM   #5
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Just to verify, three cups of milk and three cups of water? Sounds like a great technique. DH loves mac 'n cheese, too.
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Old 02-17-2013, 04:01 PM   #6
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Quote:
Originally Posted by GotGarlic View Post
Just to verify, three cups of milk and three cups of water? Sounds like a great technique. DH loves mac 'n cheese, too.
Yes. That's right. A very thin Bechamel that transforms into a Mornay in the oven!

.40
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Old 02-24-2013, 10:24 PM   #7
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I made this over the weekend. I made a few modifications since I only had 2% milk and salted butter and regular breadcrumbs (not panko). We liked it. I think maybe next time I'm going to cut back the bread crumbs a bit and add grated Parmesan to the top for a little sharper flavor. The garlic in the breadcrumbs is so subtle. Thanks .40!
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Old 11-07-2013, 06:22 PM   #8
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Updated

Now with BACON!

INGREDIENTS
1/2 cup (1 stick) unsalted butter, divided
1/4 cup all-purpose flour
3 cups whole milk
3 cups water
1/2 pound crispy roasted bacon cut into bits, divided
1 teaspoon kosher salt plus more
1/2 teaspoon freshly ground black pepper plus more
1 pound elbow macaroni
2 cups shredded cheddar, divided
2 garlic cloves, chopped
1 cup panko (Japanese breadcrumbs)

INSTRUCTIONS
Preheat oven to 400F. Melt 1/4 cup butter in a large saucepan over medium-high heat. Add flour; cook, whisking constantly, for 1 minute. Whisk in milk and 3 cups water. Bring to a boil, reduce heat to a simmer, and cook, whisking often, until a very thin, glossy sauce forms, about 10 minutes. Stir in 1 teaspoon salt and 1/2 teaspoon pepper. Remove sauce from heat.

Toss pasta, 1/2 of the bacon and 1 1/2 cups cheese in a 13x9x2" or other shallow 3-quart baking dish. Pour sauce over (pasta should be submerged; do not stir) and cover with foil. Bake until pasta is almost tender, about 20 minutes.

Meanwhile, melt remaining 1/4 cup butter in a large skillet over medium heat. Add garlic, panko, remaining bacon, and toss to combine. Continue heating until panko takes on golden brown color. Season with salt and pepper.

Remove foil from dish. Sprinkle with remaining 1/2 cup cheese, then panko mixture. Bake until pasta is tender, edges are bubbling, and top is golden brown, about 10 minutes longer. Let sit 10 minutes before serving.
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Old 11-07-2013, 06:29 PM   #9
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Absolute Genius!
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Old 11-07-2013, 06:59 PM   #10
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Purdy shure this deserves 4 sqweels.
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bechamel sauce, cheese, macaroni, recipe

No-Boil Mac and Cheese Made a batch of this up for DS tonight. Mac and cheese is his FAVORITE and he really liked this version. INGREDIENTS 1/2 cup (1 stick) unsalted butter, divided 1/4 cup all-purpose flour 3 cups whole milk 3 cups water 1 teaspoon kosher salt plus more 1/2 teaspoon freshly ground black pepper plus more 1 pound elbow macaroni 2 cups shredded cheddar, divided 2 garlic cloves, chopped 1 cup panko (Japanese breadcrumbs) INSTRUCTIONS Preheat oven to 400F. Melt 1/4 cup butter in a large saucepan over medium-high heat. Add flour; cook, whisking constantly, for 1 minute. Whisk in milk and 3 cups water. Bring to a boil, reduce heat to a simmer, and cook, whisking often, until a very thin, glossy sauce forms, about 10 minutes. Stir in 1 teaspoon salt and 1/2 teaspoon pepper. Remove sauce from heat. Toss pasta and 1 1/2 cups cheese in a 13x9x2" or other shallow 3-quart baking dish. Pour sauce over (pasta should be submerged; do not stir) and cover with foil. Bake until pasta is almost tender, about 20 minutes. Meanwhile, melt remaining 1/4 cup butter in a large skillet over medium heat. Add garlic, panko, and toss to combine. Season with salt and pepper. Remove foil from dish. Sprinkle with remaining 1/2 cup cheese, then panko mixture. Bake until pasta is tender, edges are bubbling, and top is golden brown, about 10 minutes longer. Let sit 10 minutes before serving. .40 3 stars 1 reviews
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