NNutriGo
ID
americanutama· 6 servings

≈136 kkal · P 8.8g · L 11g · KH 0g (per recipe, TKPI estimate)

Macaroni Keju Klasik Amerika

MBG-eligible

Classic American Mac and Cheese

Macaroni Keju Klasik Amerika
Photo: Cahyo Ramadhani, CC BY-SA 3.0 · wikimedia-commons

Ingredients

  • 1 lb (450g) elbow macaroni
  • 4 tbsp (57g) unsalted butter
  • 1/4 cup (30g) all-purpose flour
  • 3 cups (720ml) whole milk, warmed
  • 1 cup (240ml) heavy cream
  • 1 tsp Dijon mustard
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper
  • 1/2 tsp freshly grated nutmeg
  • 2 tsp kosher salt
  • 1/2 tsp black pepper
  • 8 oz (225g) sharp cheddar cheese, freshly grated
  • 4 oz (115g) Gruyère cheese, freshly grated
  • 1/2 cup (50g) panko breadcrumbs

Instructions

  1. 1Preheat oven to 375°F (190°C). Butter a 9x13-inch baking dish.
  2. 2Cook macaroni in heavily salted boiling water 1 minute less than package directions. Drain and set aside.
  3. 3In a large saucepan, melt butter over medium heat. Whisk in flour and cook 1-2 minutes until golden.
  4. 4Gradually whisk in warm milk and cream until smooth. Simmer 5-6 minutes until thickened.
  5. 5Stir in mustard, smoked paprika, cayenne, nutmeg, salt, and pepper.
  6. 6Remove from heat. Add cheddar and Gruyère, stirring until melted and smooth.
  7. 7Combine cheese sauce with cooked macaroni. Transfer to prepared baking dish.
  8. 8Sprinkle panko evenly over top. Bake 20-25 minutes until bubbling and golden brown.
  9. 9Let rest 5 minutes before serving.

Source: llm-generated