Creamy Baked Macaroni and Cheddar with Herbs
Ingredients
- 340 g (12 oz) macaroni
- 452 g (4 cups) shredded sharp cheddar cheese
- 840 ml (3.5 cups) whole milk
- 480 ml (2 cups) heavy cream
- 15.6 g (2 tablespoons) all-purpose flour
- 5 ml (1 teaspoon) vegetable broth concentrate
- 5.7 g (1 teaspoon) salt
- 2.3 g (1 teaspoon) white pepper
- a pinch cayenne pepper
- 12.5 g (2 tablespoons) dry breadcrumbs
- 7.5 g (2 tablespoons) chopped fresh parsley
Instructions
1. Preheat oven to 400°F (200°C)
2. Cook macaroni according to package directions Drain and set aside
3. In saucepan whisk flour with 120 ml (1/2 cup) milk until smooth Gradually add remaining milk while whisking Bring to gentle simmer then cook 2 minutes stirring constantly until thickened Remove from heat
4. Stir in heavy cream vegetable broth concentrate salt white pepper and cayenne pepper
5. Mix in cooked macaroni 340 g (3 cups) cheddar cheese and parsley
6. Pour into greased 9x13-inch baking dish
7. Top with remaining cheese breadcrumbs and pinch of parsley
8. Bake 25-30 minutes until golden brown and bubbling
9. Rest 5 minutes before serving Serve with side salad or grilled sausages if desired
Tools
- whisk
- saucepan
- macaroni colander
- greased baking dish
- oven
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