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No-Boil Mac and Cheese

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1 No-Boil Mac and Cheese on Fri May 10, 2013 5:31 pm


Even though it's getting hot here, I wanted to post this recipe. It was really good and it did save a lot of time without cooking the pasta. It was in a Bon Appetit article about "easy, fast and fresh" recipes.

They even had a recipe for a biscuit mix. But I buy Bisquick and don't make stuff with it often enough to make my own mix.

No-Boil Mac and Cheese
Serves 8. Recipe from Bon Appétit, January, 2013.

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
1 lb. elbow macaroni
2 cups shredded cheese, divided
2 garlic cloves, chopped
1 cup panko breadcrumbs
2 Tablespoons chopped flat-leaf parsley

Preheat oven to 400 degrees. 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 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” pan 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.

400 calories, 12 g fat, and 4 g fiber

2 Re: No-Boil Mac and Cheese on Fri May 10, 2013 7:48 pm


That's interesting, Crybaby.

I came across an "old time" recipe published in our local newspaper for Spaghetti Corn Casserole. It was too simple and I did give it a try - I'll get the real recipe if anyone really wants it.

It called for dry spaghetti noodles broken into pieces, canned creamed corn, canned corn (not drained), chopped onion, melted butter and mozarella cheese. Everything was mixed, poured into a casserole dish and baked for 30 minutes covered with foil and 30 minutes uncovered. It reminded me of what would show up for the old church suppers when everyone brought a dish to share.

I was really surprised the spaghetti had enough moisture to cook through and it came out thick enough to probably cut into squares for serving.

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