This baked mac and cheese - perfect for a large crowd or as a side dish - is super simple to make. The cream cheese gives it richness and a little tang.
Directions for: Creamy Baked Macaroni and Cheese
Ingredients
Kosher salt
1 lb(s) elbow macaroni
2 cups half and half
⅛ - cayenne pepper
1 lb(s) cream cheese, room temperature
8 oz sharp Cheddar, shredded (about 3 cups)
3 oz Gruyere cheese, shredded (about 1 cup)
1 cup panko bread crumbs
4 Tbsp unsalted butter, melted
Directions
1. Set an oven rack 6 inches from the heat source and preheat the oven to 425F.
2. Bring a large pot of salted water to a boil. Add the macaroni and cook until it is al dente, about 6 minutes. Strain, reserving 1 3/4 cups of the pasta water. Set aside.
3. Heat the half-and-half and cayenne in a large saucepan over medium heat until it just comes to a simmer. Continue simmering until the half-and-half is reduced to 1 1/2 cups, about 15 minutes. Add the cream cheese and stir until melted. Whisk in the Cheddar and Gruyere until all the cheese is melted and the sauce is smooth.
4. Add the macaroni and the reserved pasta water to the saucepan and stir to combine. (It will look very loose, but the pasta will suck up a lot of the sauce as it bakes.) Season to taste with salt if needed. Pour into a 13-by-9-inch baking dish. Toss the bread crumbs with the butter and a sprinkle of salt in a small bowl and sprinkle evenly over the top of the macaroni and cheese. Bake until the cheese is bubbly and the bread crumbs are lightly browned and crispy, about 10 minutes.
Source and Credits
Courtesy of Food Network Kitchen
Copyright 2013 Television Food Network, G.P. All rights reserved.
See more: Cheese, Pasta, Dinner, Comfort Food, Main