Oh boy this weekend is a biggy in my house....the Forty Niners are in a playoff game against the Packers tomorrow night! We ARE going to the game but if we weren't, THIS is the comfort food I would serving to watch the 5:00 p.m. game. Oh Yeah....No Boil Mac and Cheese by Bon Appetite is my pick this week for "Best of the Web". YumYum. Goes great with a dark porter!
GO NINERS!
Photo and recipe cOURTESY bON aPPETITE
No Boil Mac and Cheese
No Boil Mac and Cheese
INGREDIENTS
·
1/2 cup (1 stick) unsalted butter, divided
·
1/4 cup all-purpose flour
·
3 cups whole milk
·
1 tablespoon kosher salt plus more
·
1/2 teaspoon freshly ground black pepper plus more
·
1 pound elbow macaroni
·
2 cups shredded cheddar, divided
·
2 garlic cloves, chopped
·
1 cup panko (Japanese breadcrumbs)
·
2 tablespoons chopped flat-leaf parsley
PREPARATION
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Preheat oven to 400°.
Melt 1/4 cup butter in a large saucepan over medium-high heat. Add flour; cook,
whisking constantly, for 1 minute. Whisk in milk and 3 cups water. Bring to a
boil, reduce heat to a simmer, and cook, whisking often, until a very thin, glossy
sauce forms, about 10 minutes. Stir in 1 tablespoon salt and 1/2 teaspoon
pepper. Remove sauce from heat.
·
Toss pasta and 1 1/2
cups cheese in a 13x9x2-inch or other shallow 3-quart baking dish. Pour sauce
over (pasta should be submerged; do not stir) and cover with foil. Bake until
pasta is almost tender, about 20 minutes.
·
Meanwhile, melt
remaining 1/4 cup butter in a large skillet over medium heat. Add garlic,
panko, and parsley and toss to combine. Season with salt and pepper.
·
Remove foil from dish.
Sprinkle with remaining 1/2 cup cheese, then panko mixture. Bake until pasta is
tender, edges are bubbling, and top is golden brown, about 10 minutes longer.
Let sit 10 minutes before serving.
