Lunch / Dinner
Oven-Toasted Macaroni & Cheese
When it comes to mac and cheese, everyone has an opinion — creamy and loose, firm and casserole-like, processed or artisan cheeses, stovetop or baked. But regardless of preference, it must be cheesy, and anything but dry. So after testing and retesting, the result is a rich, gooey, cheesy casserole without the need for processed cheese.
Ingredients
COOK:
WHISK:
STIR IN:
COMBINE:
Not only is white pepper used for looks — specks of black pepper would detract from the look of this casserole — it also tastes hotter than black pepper. Use it sparingly.
Instructions
Preheat oven to 450°. Coat a 9x13-inch baking dish with nonstick spray.
Cook penne in a large pot of boiling salted water according to package directions; drain.
Whisk together cream, milk, sour cream, eggs, flour, salt, white pepper, cayenne, and nutmeg in a bowl.
Stir in 1 cup fontina and ½ cup mozzarella. Stir in penne, then transfer to prepared baking dish. Sprinkle penne with remaining 1 cup fontina and ½ cup mozzarella.
Combine bread crumbs and parsley; sprinkle on top of penne. Bake macaroni and cheese until cheese is bubbly and crumbs are golden, about 30 minutes; let rest 10 minutes before slicing and serving.
Stir half of the fontina and half of the mozzarella into the cream mixture to make a cheese sauce.
When adding cooked penne to the cheese mixture, stir well so the sauce fills the pasta tubes.
Sprinkle the bread crumbs on top of the penne. Bake until sauce is bubbly and topping is golden.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 453
% Daily Value*
Total Fat 25g 38%
Saturated Fat 15g 75%
Cholesterol 117mg 39%
Sodium 659mg 27%
Carbs 38g 12%
Fiber 1g 4%
Protein 16g
*Percent Daily Values are based on a 2,000 calorie diet.