Baked Mac and Cheese

 

When you find something that's wonderful, you tend to cook it often.  This recipe is special.  ~Shelly

Ingredients

Macaroni:

 8 oz macaroni (elbow pasta)
1 tbsp unsalted butter (or 2 tsp oil)

Topping:

2/3 cup panko breadcrumbs (Note 1)
2 tbsp unsalted butter , melted
1/4 tsp salt

Sauce:

4 tbsp unsalted butter
1/3 cup flour , plain / all purpose
3 cups milk , warmed (low or full fat)
2 cups freshly shredded cheese, gruyere best (followed by cheddar and Colby) (Note 2)
1 cup freshly shredded mozzarella cheese , or more other cheese of choice (Note 2)
3/4 tsp salt

Seasonings (optional):

1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp mustard powder

Instructions

Pasta:

• Bring a large pot of water to the boil. Add macaroni and cook per packet directions MINUS 1 minute.
• Drain, return pasta to pot, add butter and toss until melted. Set aside to cool while making the Sauce (Optional - Note 3).

Topping:

• Mix together Topping. Set aside.

Sauce:

• Preheat oven to 350°F.
• In a large saucepan or in an ovenproof skillet (I use my 9" Lodge cast iron skillet), melt butter over medium heat. Add flour and cook, stirring constantly, for 1 minute.
• Add about 1 cup of the milk and mix to dissolve the paste into the milk. Then add remaining milk and mix until lump free (use whisk if required).
• Mix in salt and Seasonings if using.
• Cook, stirring/whisking regularly, for 5 - 8 minutes until thickened to a cream consistency. When the Sauce coats the back of a wooden spoon, you should be able to draw a path with your finger.
• Remove from stove, add cheese and stir - cheese doesn't need to melt.
• Adjust salt to taste.

Assembling:

• Pour Sauce into pot with Macaroni. Stir quickly, then pour back into the skillet (I did this) or a baking dish (Note 4). Sprinkle with breadcrumb topping.
• Bake for 25 minutes or until top is light golden. Don't bake too long otherwise you'll bake away the Sauce!
• Serve immediately! I sprinkled mine with a bit of fresh parsley.
  
  

Notes

1. Panko breadcrumbs are larger pieces than normal breadcrumbs which creates a really nice extra crunchy topping. Can sub with normal breadcrumbs.

2. Cheese

• Main Cheese (2 cups) - my favourite is gruyere, for flavor and melting quality. Can use any flavored melting cheese. Other cheeses I like for this include: cheddar, Monterey Jack, Colby, provolone. 
• I like to use mozzarella for the 2nd cheese (1 cup). It melts really well into the sauce, has that nice stretch, and isn't as oily like other cheese can tend to be. However, you can just use more of the Main Cheese. 
• Always grate your own cheese for cheese sauces. Store bought shredded cheese have anti caking agents which don't melt so can give the sauce a slight powdery texture.
  
  

3. Tossing pasta with butter provides a light coating that helps prevent it from bloating while baking in the sauce. This is also the reason why I let the pasta cool before mixing in with the sauce. Optional step - can skip it.

4. Baking dish size - 2.5 Qt  (10 cup) baking dish. A 9 x 13" / 23 x 33 dish is perfect for a double batch, a little too big for a single batch (spreads too thinly, you want more depth).

5. PREPARE AHEAD: Mac and Cheese is best made fresh but if you need to make ahead, this is the best way: Cook pasta and toss in butter, cool. Make cheese sauce per recipe, then cool with LID ON (important, to avoid evaporation). Make topping. Store all components separately in the fridge until required. Mix sauce and pasta, top with topping then bake per recipe.

REHEATING LEFTOVERS: Best way is to microwave to make warm then spray top with oil (or butter) and crisp under grill/broiler.

6. Nutrition per serving. 6 servings as a generous side - you will be surprised how far 8oz stretches with a load of cheese sauce! Will serve 4 generously as a main.
This recipe comes from; RecipeTinEatsFollow the link for step by step directions.

Chicken Parmigiana

Tender pieces of chicken, topped with homemade tomato sauce and grated cheese, and then oven baked until the cheese is golden and melted. The tomato sauce and crumbed, uncooked chicken can be prepared in advance but it is best to cook the chicken and assemble the dish just before it goes into the oven.

Tomato Sauce
Makes about 1 1/3 cups.

1 tablespoon oil
1/2 medium onion, peeled and finely chopped
2 large garlic cloves, peeled and crushed
1 can crushed/diced tomatoes
1/2 teaspoon dried basil
1 1/2 teaspoons brown sugar, firmly packed
Salt and pepper

Crumbed Chicken
Approximately 1 lb skinless chicken breast fillets or tenderloins
2 eggs
1 tablespoon milk
1/3 cup plain flour
about 1 1/3 cups packaged breadcrumbs
about 1/2 cup oil, for frying

Cheese Topping
1 1/3 cups, firmly packed grated mozzarella cheese
1/2 cup, lightly packed grated cheddar cheese
1/4 cup grated parmesan cheese

Heat oil in a heavy-based medium saucepan over medium heat. Add onion and garlic and cook, stirring occasionally, for about 5 minutes, until onion has softened but not browned. Add tomatoes, basil and brown sugar, increase heat and bring to the boil. Once boiling, reduce heat and simmer for about 35-40 minutes, stirring occasionally, until sauce has reached the desired consistency. Add salt and pepper to taste. Set aside for 10 minutes, and then puree sauce in a blender or food processor.

If using chicken breasts, cut them in half horizontally. Cover chicken with a freezer bag and lightly pound with the flat side of meat mallet to flatten. © 

Whisk eggs and milk together in a bowl. Coat one piece of chicken in flour and shake to remove excess. Then dip the chicken into the egg and milk mixture ensuring that all of the flour is moistened.

Then coat the chicken in breadcrumbs, pressing firmly to ensure crumbs adhere. Repeat with remaining pieces of chicken.

To fry chicken, heat some of the oil in a heavy-based frying pan over medium-high heat. We cook the chicken in two batches using 1/4 cup of oil for each batch (the number of batches will be determined by the size of your frying pan and you'll need to divide the oil evenly between each batch). Fry the chicken in a single layer, without overcrowding the pan, until golden brown and cooked through.

Wipe the pan out with paper towels between each batch of chicken to remove any crumbs. This prevents the overcooked loose crumbs adhering to the next batch of chicken.

Drain cooked chicken on paper towels.

Place cooked chicken in a large baking dish and spread with sauce. Sprinkle with combined cheeses.

Bake at 400 degrees Fahrenheit for about 15-20 minutes, or until cheese is melted and golden.  Optional. sprinkle the chicken parmigiana with chopped parsley before serving.

Perfect Homemade Macaroni and Cheese

Use a 1½ Quart Casserole dish

Serves 6

3 slices good-quality white bread, crusts removed, torn into 1/4- to 1/2-inch pieces
4 tablespoons (1/2 stick) unsalted butter, plus more for dish
2.75 cups milk
1/4 cup all-purpose flour
1 teaspoons kosher salt
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
2.25 cups (about 9 ounces) grated sharp white cheddar
1 cups (about 4 ounces) grated Gruyere OR 3/4 cups (about 2.5 ounces) grated pecorino Romano
1/2 pound elbow macaroni

1. Heat the oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread pieces in a medium bowl. In a small saucepan over medium heat, melt 1 tablespoon  butter. Pour butter into the bowl with bread, and toss. Set the breadcrumbs aside. In a medium saucepan set over medium heat, heat milk. Melt remaining 3 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, stirring, 1 minute.

2. Slowly pour hot milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.

3. Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 1½  cups cheddar, and ¾  cup Gruyere OR ½ cup pecorino Romano. Set cheese sauce aside.

4. Fill a large saucepan with water. Bring to a boil. Add macaroni; cook 2 to 3 fewer minutes than manufacturer's directions, until outside of pasta is cooked and inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce.

5. Pour the mixture into the prepared casserole dish. Sprinkle remaining ¾ cup cheddar and ¼ cup Gruyere OR 1/8 cup pecorino Romano; scatter breadcrumbs over the top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool for 5 minutes; serve.

From:

https://www.marthastewart.com/271998/perfect-macaroni-and-cheese