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Baked Mac and Cheese
From Statesboro Market2Go
<p>3 cheese creamy pasta with a crunchy golden topping! Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: momontimeout.com (Entered by Ariana Giddens)
Serves: 12
Vegetarian!
Ingredients
16 ounces
Elbow macaroni
1 tablespoon
Olive oil
6 tablespoons
Unsalted butter
1/3 cup
Flour
3 cups
Whole milk
1 cup
Heavy whipping cream
4 cups
Shredded cheddar cheese
2 cups
Shredded Gruyere cheese
Salt & pepper to taste
1 1/2 cups
Panko breadcrumbs
4 tablespoons
Butter (melted)
1/2 cup
Shredded Parmesan cheese
1/4 teaspoon
Smoked paprika
Step by Step Instructions
- Preheat oven to 350 degrees. Lightly grease a 3 or 4 quart baking dish and set it aside. Combine and mix the shredded cheddar and Gruyere cheeses in a large bowl
- Cook the pasta 1 minute under the al dente directions of the packaging, then remove the noodles from the heat, drain them, and put them into a large bowl. Drizzle the pasta with the oil, gently toss to coat, then set aside.
- Melt the butter in a saucepan, Dutch oven, or stockpot, then whisk in the flour continuously for 1 minute over medium heat. Gently whisk in the milk & heavy cream. Continue whisking for 2 minutes, then whisk in salt & pepper.
- Add 2 cups of the cheese mixture and whisk the mixture smooth, add 2 more cups, stir smooth again, then stir in the now cooled pasta and stir to coat with the cheese sauce.
- Pour half of the noodles into the prepared baking dish, top it with the remaining shredded cheese mixture, then add the rest of the noodles.
- Mix the Panko crumbs and the Parmesan cheese, melted butter, and paprika together in a bowl. Sprinkle the mixture over the top of the noodles. Bake for 30 minutes, then serve.