Petitchef

Amy sedaris's macaroni and cheese - "not appropriate for diners with heart problems."

Main Dish
2 servings
15 min
35 min
Very Easy

Ingredients

Number of serving: 2
1 box of elbow macaroni

1 stick of butter

1 cup grated smoked Gouda

1 cup grated white Monterey Jack cheese

2 cups grated mild yellow Cheddar cheese

1/2 cup grated Parmesan cheese

1 cup heavy cream

1/4 cup milk

Salt and pepper to taste

Topping

1/2 cup grated Parmesan cheese

1 cup of breadcrumbs

2 tablespoons chopped parsley

Salt and pepper to taste

8 thin pats of butter

Preparation

  • Boil macaroni in salted water to al dente. While you are waiting for it to boil, melt together butter, cheeses, cream, milk and salt and pepper.
  • Drain macaroni and put back into the pot. When cheese mixture is melted and smooth, pour over macaroni and mix well. Add to a 2-quart casserole dish.
  • For topping, mix together Parmesan cheese, breadcrumbs, parsley, salt and pepper, and sprinkle on top of the macaroni and cheese. Top with pats of butter.
  • Bake at 425 degrees F for 20-25 minutes or until browned on top.





Rate this recipe:

Related recipes


Recipes

Related articles

Pakora: Savoury Indian Snacks for All TimesPakora: Savoury Indian Snacks for All TimesQuintessentially British traditional and tasty fish and chipsQuintessentially British traditional and tasty fish and chips10 recipe ideas you should cook for your Valentine this year10 recipe ideas you should cook for your Valentine this year

Daily Menu

Receive daily menu: