Baked macaroni and cheese
Macaroni in a creamy Cheddar and Parmesan sauce, topped with golden panko. Serves 4; preparation and cooking times are estimates.
This American version combines a cheese sauce made with milk and flour, short pasta, and a crisp topping. Cook the pasta according to the package directions and bake until the top is golden.
Ingredient allergens
Allergen listDepends on the product
-
Cereals containing gluten
Short macaroni
-
Eggs
Short macaroni
Documented presence
-
Milk and milk products
Cheddar cheese
Ingredients without verified allergen data 8
Ingredients without verified allergen data: Butter, Garlic, Dijon mustard, Wheat flour, Milk, Parmesan cheese, Panko breadcrumbs, Melted butter.
Alternatives by dietary restriction
Lactose-free milk
For lactose intolerance
It can replace liquid milk in cooking and baking to reduce lactose. It retains milk proteins, so it does not avoid the milk allergen. Choose a variety suited to the recipe and check the label. Also check other allergens and the risk of cross-contact.
Lactose-free milk retains milk proteins. This option does not address milk allergy.
Allergens to consider in this alternative:
- Milk and milk products
Check the label, other allergens and cross-contact. Replacing one ingredient does not remove allergens elsewhere in the recipe; adjustments depend on the culinary use.
Method
- 01
Cook the pasta
Cook the macaroni in boiling water according to the package directions. Drain well.
Ready to continue when: The pasta is cooked according to the package directions and well drained.
10 min - 02
Start the sauce
In a saucepan over medium heat, melt the butter with the garlic and cook for 1 minute, stirring. Stir in the mustard and flour.
Ready to continue when: The garlic is fragrant and the flour is evenly mixed with the butter.
3 min - 03
Add the milk and cheese
Take the pan off the heat and gradually whisk in the milk to prevent lumps. Return it to medium heat and stir until the sauce thickens. Add the Parmesan and Cheddar and stir until melted.
Ready to continue when: The sauce is smooth and thick, and the cheeses have melted.
7 min - 04
Combine and prepare for baking
Stir the drained macaroni into the sauce and transfer it to an ovenproof dish. Mix the panko with the melted butter and spread it over the top.
Ready to continue when: The pasta is coated in sauce and the panko forms an even layer on top.
3 min - 05
Bake and serve
Bake at 200 °C for about 10 minutes, until the topping looks golden. Serve straight away.
Temperature: 200 °C / 392 °FReady to continue when: The top is golden and the sauce is bubbling at the edges.
10 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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- - YouTube www.youtube.com/watch?v=RnBqjvRHo4s
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- Mac and cheese, el plato nacional americano — diegodoal diegodoal.com/recetas/mac-and-cheese
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- Mac and cheese, receta que siempre gusta | Cristina Oria cristinaoria.com/blogs/el-universo-de-cristina-oria/mac-and-cheese-receta
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- La Listeria sobrevive mejor a temperaturas bajas en quesos curados y tiernos que a temperatura ambiente - Grupo HIBRO www.uco.es/hibro/es/232-la-listeria-sobrevive-mejor-a-temperaturas-bajas-en-quesos-curados-y…
- Seguridad alimentaria en quesos de pasta blanda y altas ... keep.eu/api/project-attachment/8323/get_file/
State: Published after documentary validation; no “Tested” label is shown.