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Best Baked Macaroni and Cheese

 
One serving costs about $1.76

$1.76 per serving

79 people like this recipe

79 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

12 lunch,main course,main dish,dinner American
spoonacular Score:61%

Spoonacular Score: 61%

 

Best Baked Macaroni and Cheese might be just the main course you are searching for. For $1.76 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. This recipe makes 12 servings with 577 calories, 26g of protein, and 32g of fat each. 79 people have tried and liked this recipe. If you have flour, nutmeg, milk, and a few other ingredients on hand, you can make it. To use up the nutmeg you could follow this main course with the Nutmeg Cake as a dessert. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 63%. This score is solid. Try Macaroni and Cheese – home made macaroni and cheese is a comfort food that is hard to beat. You can put away the pre packaged macaroni and cheese at the store, Baked Macaroni and Cheese, and Baked Macaroni and Cheese for similar recipes.

Ingredients

Servings:
0.25 tsps
0.25 tsps black pepper
black pepper
0.25 tsps
0.25 tsps cayenne pepper
cayenne pepper
1 lb
1 lb elbow macaroni
elbow macaroni
0.5 cups
0.5 cups flour
flour
8 oz
8 oz gruyere
gruyere
2 tsps
2 tsps kosher salt
kosher salt
0.25 tsps
0.25 tsps nutmeg
nutmeg
8 Tbsps
8 Tbsps unsalted butter
unsalted butter
6 slices
6 slices white bread
white bread
18 oz
18 oz white cheddar cheese
white cheddar cheese
5.5 cups
5.5 cups whole milk
whole milk
0.25 tsps black pepper
0.25 tsps
black pepper
0.25 tsps cayenne pepper
0.25 tsps
cayenne pepper
1 lb elbow macaroni
1 lb
elbow macaroni
0.5 cups flour
0.5 cups
flour
8 oz gruyere
8 oz
gruyere
2 tsps kosher salt
2 tsps
kosher salt
0.25 tsps nutmeg
0.25 tsps
nutmeg
8 Tbsps unsalted butter
8 Tbsps
unsalted butter
6 slices white bread
6 slices
white bread
18 oz white cheddar cheese
18 oz
white cheddar cheese
5.5 cups whole milk
5.5 cups
whole milk

Equipment

casserole dish
casserole dish
wire rack
wire rack
colander
colander
sauce pan
sauce pan
frying pan
frying pan
whisk
whisk
bowl
bowl
oven
oven
casserole dish
casserole dish
wire rack
wire rack
colander
colander
sauce pan
sauce pan
frying pan
frying pan
whisk
whisk
bowl
bowl
oven
oven


Instructions

  1. Heat the oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread pieces in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into the bowl with bread, and toss. Set the breadcrumbs aside. In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, stirring, 1 minute.
  2. Slowly pour hot milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
  3. Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar, and 1 1/2 cups Gruyere. Set cheese sauce aside.
  4. Fill a large saucepan with water. Bring to a boil. Add macaroni; cook 2 to 3 fewer minutes than manufacturers directions, until outside of pasta is cooked and inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce.
  5. Pour the mixture into the prepared casserole dish. Sprinkle remaining 1 1/2 cups cheddar and 1/2 cup Gruyere; scatter breadcrumbs over the top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool for 5 minutes; serve.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.76
Ingredient
¼ teaspoons black pepper
¼ teaspoons cayenne pepper
1 pound elbow macaroni
½ cups flour
8 ounces gruyere
2 teaspoons kosher salt
¼ teaspoons nutmeg
8 tablespoons unsalted butter
6 slices white bread
18 ounces white cheddar cheese
5.5 cups whole milk
Price
$0.01
$0.06
$0.97
$0.08
$8.10
$0.01
$0.04
$0.96
$0.54
$8.57
$1.82
$21.16

Tips

Health Tips

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

  • You have probably heard by now that whole wheat bread is better for you than white bread. While this is true and definitely worth considering, you should be aware that all bread (especially your typical supermarket loaves) will raise your blood sugar and should be eaten in moderation.

  • Studies have shown people who drink full fat milk are thinner than those who drink low-fat or fat-free milk instead. Keep that in mind before you decide to swap. If you want to go dairy free, however, you can replace milk with unsweetened soy milk in most recipes.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • Kosher salt is a type of coarse-grained salt popular among chefs because it is easy to pick up with the fingertips and sticks well when coating meat. The name "kosher salt" comes from the word "koshering", the process of making food suitable for consumption according to Jewish law. You can easily substitute table salt or sea salt in recipes where the salt is being dissolved, but if you're using it to coat meat, you might wish you had the kosher salt.

  • Like many ground spices, ground nutmeg loses its flavor over time. For the best nutmeg taste, purchase whole nutmeg and grate it right as you use it. If you're a real nutmeg lover, you can even buy a nutmeg grinder.

Green Tips

  • To avoid antibiotics, hormones, and other nasties in your milk, choose organic whenever possible. If you can't afford organic, look for milk labeled hormone and antibiotic free. It is often less expensive.

Disclaimer

Nutritional Information

Quickview
577 Calories
26g Protein
32g Total Fat
44g Carbs
9% Health Score
Limit These
Calories
577
29%

Fat
32g
50%

  Saturated Fat
19g
123%

Carbohydrates
44g
15%

  Sugar
7g
8%

Cholesterol
96mg
32%

Sodium
828mg
36%

Get Enough Of These
Protein
26g
53%

Calcium
668mg
67%

Selenium
41µg
59%

Phosphorus
518mg
52%

Vitamin B2
0.48mg
28%

Manganese
0.48mg
24%

Zinc
3mg
21%

Vitamin A
1037IU
21%

Vitamin B12
1µg
20%

Vitamin B1
0.22mg
14%

Magnesium
54mg
14%

Vitamin D
1µg
13%

Folate
45µg
11%

Vitamin B5
0.96mg
10%

Copper
0.18mg
9%

Potassium
312mg
9%

Iron
1mg
9%

Vitamin B3
1mg
9%

Vitamin B6
0.16mg
8%

Fiber
1g
7%

Vitamin E
0.56mg
4%

Vitamin K
2µg
3%

covered percent of daily need

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