Macaroni and Cheese

Macaroni and Cheese with attitude. I include cayenne pepper and a grating of nutmeg for that additional warmth and depth more mustard couldn’t achieve. The entire pasta dish is one of texture, flavour and aromas. The soft smooth sauce, the al dente pasta and the crunchy top creates one meal which a lot of positive attributes. Serve as a main dish with fried tomatoes or dressed salad.

Macaroni and Cheese

This has to be one of my sons Favorited meals. The addition of cayenne pepper and nutmeg give it the heads up over others we have tried.

4.85 from 40 votes

Print Facebook Pinterest Twitter Add to CollectionCollections

Course: Main Dish

Cuisine: American

Keyword: Cheddar, Cheese, Dairy, Nuts, Pasta, Spice

Prep Time: 5 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 50 minutes minutes

Servings: 4 people

Calories: 1155kcal

Cook ModePrevent your screen from going dark

Ingredients

 

MetricImperial

• 16 oz macaroni
• 3 cups milk
• 1/4 cup butter
• 1/4 tsp Worcestershire Sauce
• 3 cups cheddar cheese shredded
• 1/2 cup bread crumbs
• 1/4 cup all-purpose flour
• 1/4 tsp dried thyme
• 1 tsp Dijon mustard
• 1/4 tsp cayenne pepper
• 1/8 tsp White Pepper
• 1 pinch nutmeg
• 1 tsp Salt
• 1 tbsp butter melted

Instructions

• Preheat oven to 400 degrees F (200 degrees C).
• Fill a large pot with lightly salted water and bring to a boil over high heat.
  1 tsp Salt
• Cook the pasta uncovered in the boiling water, stirring occasionally, until the pasta is cooked through but still slightly firm, about 10 minutes.
  16 oz macaroni
• Drain well.
• Melt 1/4 cup butter in a large saucepan over medium heat and when it starts to bubble, add the flour and stir for about 4 minutes.
  1/4 cup butter, 1/4 cup all-purpose flour
• Add thyme, cayenne pepper, and white pepper; cook and stir another minute, then whisk in 1 cup of milk until smooth.
  1/4 tsp dried thyme, 1/4 tsp cayenne pepper, 1/8 tsp White Pepper, 3 cups milk
• Pour in remaining milk and whisk again.
• Bring the sauce just to a simmer.
• Stir in nutmeg, Worcestershire sauce, and salt; simmer on medium-low heat until thickened, about 8 minutes, whisking often.
  1 pinch nutmeg, 1/4 tsp Worcestershire Sauce
• Turn heat off, then add 2 1/4 cups of Cheddar cheese; stir until melted and combined.
  3 cups cheddar cheese
• Add Dijon mustard.
  1 tsp Dijon mustard
• Transfer the macaroni into a casserole dish, then pour in the cheese sauce; stir to thoroughly combine sauce with pasta.
• Mix panko bread crumbs and 1 tablespoon melted butter in a small bowl, and sprinkle crumbs on top of macaroni and cheese.
  1/2 cup bread crumbs, 1 tbsp butter
• Sprinkle remaining 3/4 cup of Cheddar cheese on top.
• Bake in the preheated oven until bread crumbs and Cheddar cheese topping are golden brown, about 20 minutes.

Notes

 

 

Nutrition

Calories: 1155kcal | Carbohydrates: 70g | Protein: 61g | Fat: 68g | Saturated Fat: 37g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 18g | Cholesterol: 184mg | Sodium: 2342mg | Potassium: 526mg | Fiber: 4g | Sugar: 13g