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Dinner tonight! Mac 'n' cheese recipe

November 28, 2012|By Noelle Carter
  • Mac 'n' cheese from King's Fish House.
Mac 'n' cheese from King's Fish House. (Ricardo DeAratanha / Los…)

Could anything possibly be better than mac 'n' cheese? Probably not. We ran this recipe for mac 'n' cheese a few weeks ago -- a reader requested King's Fish House's take on the classic. I love the fact that it takes just over an hour to make, perfect if you're thinking about what to put on the table for dinner tonight.

Can't get enough mac 'n' cheese? Check out these other variations here.

For more quick-fix dinner ideas, check out our video recipe gallery here. Food Editor Russ Parsons and Test Kitchen manager Noelle Carter show you how to fix a dozen dishes in an hour or less.

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Mac 'n' cheese recipes galore!

Behind the scenes at the Test Kitchen

You can find Noelle Carter on Facebook, Google+, Twitter and Pinterest. Email Noelle at noelle.carter@latimes.com.

King's Fish House mac 'n' cheese

Total time: 1 hour, 15 minutes

Servings: 8 to 12

Note: Adapted from King's Fish House

1/4 cup (½ stick) butter plus 2 tablespoons melted butter, divided

1/4 cup flour

2 cups half-and-half

1 pound Velveeta cheese, cut into cubes

3/4 cup (4 ounces) grated Parmesan plus 3 tablespoons finely grated Parmesan, divided

1 1/2 teaspoons kosher salt

1/4 teaspoon white pepper

1 pound macaroni

1 cup panko bread crumbs

1. In a medium, heavy-bottomed saucepan, melt one-fourth cup butter over low heat. Whisk in the flour to form a roux.

2. Slowly whisk in the half-and-half and bring the mixture to a low simmer, whisking frequently. Cook until the roux thickens, 6 to 8 minutes.

3. Slowly add the Velveeta cheese cubes, whisking to melt the cheese. Whisk in three-fourths cup Parmesan cheese, kosher salt and white pepper. Taste, and adjust the seasonings if desired. This makes a scant 4 cups cheese sauce; the cheese sauce can be made up to 3 days ahead of time and covered and refrigerated before using.

4. Cook the macaroni according to the instructions on the package until al dente. Drain and set aside.

5. While the macaroni is cooking, make the panko topping: In a small mixing bowl, mix together the panko bread crumbs and remaining 3 tablespoons Parmesan. Drizzle over the remaining 2 tablespoons melted butter, stirring well to combine.

6. Heat the oven to 450 degrees.

7. In a large pot, heat the cheese sauce over low heat to warm, then gently stir in the macaroni until well mixed. Spoon the macaroni and cheese into a greased 13-by-9-inch baking dish, then sprinkle over the panko topping. Cover the pan with a layer of greased foil.

8. Bake the macaroni and cheese for 15 minutes to warm through, then remove the foil and continue to bake until the topping is golden brown, about 5 minutes.

Each of 12 servings: 436 calories; 17 grams protein; 40 grams carbohydrates; 2 grams fiber; 23 grams fat; 14 grams saturated fat; 70 mg cholesterol; 4 grams sugar; 898 mg sodium.

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