Evening Edge
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Baked Mac and Cheese
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5:30 Challenge / 5 ingredients / 30 minutes
There’s nothing like family-friendly baked mac and cheese with a crusty blanket of cheesy goodness bubbling on top to heat you up on a chilly evening. But getting this dish on the table in less than 30 minutes is a challenge for sure. A good compromise is to start the preparation on the stove, top it with extra cheese and then run it under the broiler until it’s coated and bubbly.
Because the cheese is what it is all about, choose a block of good-quality sharp cheddar and grate it yourself (better yet, let the food processor grate it and save your knuckles).
-- Jeanne Besser
If you feel like indulging, sprinkle 1/4 to 1/2 cup Parmesan cheese over the cheddar topping before baking.
Hands on time: Total time: 30 minutes Serves: 6
Ingredients:
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3/4 pound farfalle or other pasta shape
8 ounces extra-sharp or sharp cheddar cheese, grated, divided
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
Instructions:
Position an oven rack in the top of the oven. Preheat the broiler. Lightly coat an 8-by-8-inch baking pan with nonstick spray. Prepare pasta according to package directions until al dente. Meanwhile, set aside 3/4 cup of cheese. In a saucepan over low heat, melt the butter. Stir in flour for 1 to 2 minutes, until well-combined. Increase the heat to medium, add milk and stir frequently until the mixture thickens, about 5 minutes. Add cheese and stir until melted. Add drained pasta and stir to coat with sauce. Taste and season generously with salt and freshly ground black pepper. Transfer to baking dish and sprinkle with reserved cheese. Broil until bubbly, 2 to 3 minutes, watching closely to gauge doneness.
Notes:
To make the meal: Steamed green beans
Nutrition:
Per serving: 446 calories (percent of calories from fat, 38), 20 grams protein, 49 grams carbohydrates, 1 gram fiber, 19 grams fat (11 grams saturated), 56 milligrams cholesterol, 318 milligrams sodium.
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