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Recipes // Appetizers // Mini Macaroni and Cheese

Mini Macaroni and Cheese

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Topping Ingredients:
  • 1/2 stick unsalted butter

  • 2 cups bread crumbs

  • 3/4 cup shredded extra-sharp Cheddar

  • 3/4 cup shredded fontini cheese

  • 1/2 cup grated Parmigiano- Reggiano  

Macaroni and Sauce Ingredients:
  • 1 stick unsalted butter

  • 6 tablespoons all-purpose flour

  • 3 cups whole milk

  • 2 cups heavy cream

  • 3 cups shredded extra-sharp Cheddar

  • 3 cups shredded fontina

  • 1/2 cup grated Parmigiano-Reggiano

  • 1 teaspoon worcestershire sauce

  • 1 teaspoon hot sauce

  • 1 teaspoon dijon mustard

  • 1 pound elbow macaroni

Topping Directions:
  1. Preheat oven to 400°F with rack in middle.

  2. Melt butter, then stir together with bread crumbs and topping cheeses in a bowl until combined well.  

In large pasta pot bring 4-5 quarts of water to boil while preparing sauce:

Make sauce:
  1. Melt butter in a heavy medium saucepan over medium-low heat and stir in flour.

  2. Cook roux, stirring, 3 minutes, then whisk in milk and cream.

  3. Bring sauce to a boil, whisking constantly, then simmer, whisking occasionally approx. 3 minutes.

  4. Stir in cheeses, worcestershire sauce, hot sauce, dijon mustard, 2 teaspoons salt, and 1/2 teaspoon pepper until smooth.

  5. Remove from heat and cover (Stir occasionally, until pasta is cooked to avoid sauce from forming a film on top) 

Macaroni Directions:
  1. Melt butter in a heavy medium saucepan over medium-low heat and stir in flour.

  2. Cook roux, stirring, 3 minutes, then whisk in milk and cream.

  3. Bring sauce to a boil, whisking constantly, then simmer, whisking occasionally approx. 3 minutes.

  4. Stir in cheeses, worcestershire sauce, hot sauce, dijon mustard, 2 teaspoons salt, and 1/2 teaspoon pepper until smooth.

  5. Remove from heat and cover (Stir occasionally, until pasta is cooked to avoid sauce from forming a film on top) 

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