LET'S GET STARTED
YIELD
6 servings
CUISINE
American
TIME
55 min
COURSE
Entree
For the pasta – elbow pasta – water – salt – olive oil For the sauce – butter – olive oil – all-purpose flour – milk – heavy cream – reserved water – parmesan cheese – gruyere cheese – mild cheddar – ground pepper – nutmeg powder For the topping – parmesan – mild cheddar – panko bread crumbs
– Preheat oven. Grease the baking dish with oil and butter and set aside. Grate the required amount of cheese and set it aside. Mix all the three-cheese varieties required for the sauce and keep it ready.
– Add water to a saucepan and add the salt and olive oil. Bring it to a rolling boil. – Add pasta to the boiling water and cook. – Reserve the pasta water and drain the remaining water.
– Add butter and olive oil to a heavy-bottomed pan. Let the butter melt, and when it is hot, add the all-purpose flour and mix.
– Cook, and when it forms like cookie dough as shown in the picture, add cold milk.
– Using a wire whisk, mix until the sauce is nice and smooth. Then add the heavy cream and keep mixing until the sauce thickens.
– Now add half the measure of the mixed cheese and whisk until smooth.
– Now add the remaining cheese, freshly ground pepper, nutmeg powder and continue whisking until the sauce is creamy and smooth.
– The sauce should be thick and creamy like below. Set some sauce aside.
– Now add the cooked pasta, reserved pasta water, and mix thoroughly.
– Cook for two minutes and turn off the heat.
– Add the reserved cheese sauce to the baking dish and form a bed.
– Now spread the prepared mac and cheese into the baking dish and spread it evenly.
– Sprinkle the bread crumbs evenly on top, and then add the grated cheddar and parmesan cheese.
– Bake the mac and cheese. Turn off the oven when done. Let the mac and cheese sit in the oven for a bit and then remove it. Serve right away!
Hello all, I am Srividhya 👋 Vidhya's Vegetarian Kitchen is all about vegetarian and vegan food with unique and exciting recipes from all over the world.