Cracker Barrel Macaroni N' Cheese

Name: Cracker Barrel Macaroni n' Cheese (Elevated)
Total time: 1 h 15 min
Yield: 6
Cuisine: French
Ingredients: 1 pound Cavatappi Pasta; 1/2 cup Butter; 1/2 cup All-Purpose Flour; 4 cups Whole Milk; 1/4 tsp Nutmeg-freshly grated; 1/2 tsp White Pepper; 1/4 tsp Cayenne Pepper; 2 cups Aged Cheddar Cheese-shredded; 1 cup Gruyere Cheese-shredded; 1/2 cup Fontina Cheese-shredded; 1/4 cup Parmesan Cheese-grated; 1/2 cup Panko Bread Crumbs; 2 tbsp Melted Butter

⏱1h 15m

👥6

🔥550 cal

Medium

🍽️French

A luxurious take on the classic, utilizing a béchamel base, a blend of premium cheeses, and a crispy panko topping. This version aims for a restaurant-quality experience.

1 pound Cavatappi Pasta

1/2 cup Butter

1/2 cup All-Purpose Flour

4 cups Whole Milk

1/4 tsp Nutmeg-freshly grated

See all 13 ingredients ↓

(0 reviews)

⏱1h 15m

👥6

🔥550 cal

Medium

🍽️French

A luxurious take on the classic, utilizing a béchamel base, a blend of premium cheeses, and a crispy panko topping. This version aims for a restaurant-quality experience.

#comfort food #cheese #pasta #baked #gourmet

Instructions

Cook Pasta according to package directions. Drain and set aside.
Prepare Béchamel Sauce: In a large saucepan, melt Butter over medium heat. Whisk in Flour and cook for 3-4 minutes, creating a roux.
Gradually whisk in Milk until smooth. Bring to a simmer, stirring constantly.
Reduce heat to low and simmer for 10-12 minutes, or until sauce has thickened. Stir in Nutmeg, White Pepper, and Cayenne Pepper.
Remove from heat and gradually whisk in the Cheese Blend until melted and smooth.
Add cooked Pasta to the Cheese Sauce and stir to combine.
Transfer to a baking dish.
In a small bowl, combine Panko Bread Crumbs and Melted Butter. Sprinkle over the macaroni and cheese.
Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until golden brown and bubbly.

Ingredients

1 pound 454 g Cavatappi Pasta
1/2 cup 113 g Butter
1/2 cup 60 g All-Purpose Flour
4 cups 946 mL Whole Milk
1/4 tsp 1.25 mL Nutmeg-freshly grated
1/2 tsp 2.5 mL White Pepper
1/4 tsp 1.25 mL Cayenne Pepper
2 cups 200 g Aged Cheddar Cheese-shredded
1 cup 100 g Gruyere Cheese-shredded
1/2 cup 50 g Fontina Cheese-shredded
1/4 cup 25 g Parmesan Cheese-grated
1/2 cup 50 g Panko Bread Crumbs
2 tbsp 30 mL Melted Butter

Equipment

Large pot
Large saucepan
Whisk
Colander
Baking dish

Instructions

Cook Pasta according to package directions. Drain and set aside.
Prepare Béchamel Sauce: In a large saucepan, melt Butter over medium heat. Whisk in Flour and cook for 3-4 minutes, creating a roux.
Gradually whisk in Milk until smooth. Bring to a simmer, stirring constantly.
Reduce heat to low and simmer for 10-12 minutes, or until sauce has thickened. Stir in Nutmeg, White Pepper, and Cayenne Pepper.
Remove from heat and gradually whisk in the Cheese Blend until melted and smooth.
Add cooked Pasta to the Cheese Sauce and stir to combine.
Transfer to a baking dish.
In a small bowl, combine Panko Bread Crumbs and Melted Butter. Sprinkle over the macaroni and cheese.
Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until golden brown and bubbly.

Nutrition per serving

Calories 550

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Cracker Barrel Macaroni N' Cheese

Cracker Barrel Macaroni N' Cheese

Ratings & Reviews

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