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Best Macaroni and Cheese Recipe - featured image

Best Macaroni and Cheese Recipe: Meal Prep That Stays Crisp

  • Author: maria_scott
  • Total Time: 50 minutes
  • Yield: 8 servings 1x

Description

A meal-prep friendly macaroni and cheese recipe designed to stay creamy and crisp for days. This dish uses a specific technique of par-boiling pasta and a robust cheese sauce to prevent sogginess, making it perfect for weekly batch cooking.

Ingredients

Scale
  • 1 pound (450g) dried elbow macaroni
  • 1/2 cup (113g) unsalted butter
  • 1/2 cup (60g) all-purpose flour
  • 4 cups (960ml) whole milk
  • 1 cup (240ml) heavy cream
  • 3 cups (340g) freshly shredded sharp cheddar cheese
  • 1 cup (100g) grated Gruyère cheese
  • 1 cup (113g) shredded Monterey Jack cheese
  • 1 tablespoon Dijon mustard
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper to taste
  • 1/2 cup panko breadcrumbs
  • 2 tablespoons melted butter

Instructions

  1. Boil a large pot of salted water. Add elbow macaroni and cook for 2 minutes less than package directions. Drain immediately, rinse with cold water to stop cooking, toss with a tiny bit of oil, and set aside.
  2. In a Dutch oven or heavy-bottomed saucepan, melt 1/2 cup butter over medium heat. Sprinkle in flour and whisk constantly for 2 minutes until golden blonde and resembling wet sand.
  3. Slowly pour in milk while whisking vigorously to avoid lumps. Add heavy cream. Continue whisking and cook until the mixture thickens enough to coat the back of a spoon (5-7 minutes). Do not let it boil over.
  4. Remove the pan from the heat. Stir in Dijon mustard, garlic powder, and smoked paprika. Add shredded cheeses one cup at a time, stirring until fully melted before adding the next. Season with salt and pepper.
  5. Add the cooked macaroni to the cheese sauce and stir gently to coat every noodle. Adjust consistency with a splash of milk if too thick.
  6. In a small bowl, mix panko breadcrumbs with 2 tablespoons melted butter until evenly coated.
  7. Preheat oven to 375°F (190°C). Pour macaroni and cheese mixture into a 9×13 inch baking dish. Sprinkle buttered panko breadcrumbs over the top and press lightly.
  8. Bake for 20 minutes until topping is golden brown and sauce is bubbling. Optionally broil for 1-2 minutes for a darker crust.
  9. Let casserole cool for at least 15 minutes to allow sauce to set. Portion into airtight glass containers once completely cool.

Notes

Rinsing the pasta after boiling is crucial to stop the cooking process and remove excess starch. Always grate your own cheese to avoid anti-caking agents that prevent smooth melting. Remove the pan from heat before adding cheese to prevent separation. Cool completely before storing to prevent condensation and sogginess.

  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Cuisine: American

Nutrition

  • Serving Size: 1/8 of the casserole
  • Calories: 600
  • Sugar: 8
  • Sodium: 800
  • Fat: 35
  • Saturated Fat: 20
  • Carbohydrates: 45
  • Fiber: 2
  • Protein: 25

Keywords: macaroni and cheese, meal prep, batch cooking, comfort food, cheesy pasta, make ahead lunch, crispy mac and cheese

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Find it online: https://foodestic.com/best-macaroni-and-cheese-recipe-meal-prep-that-stays-crisp/