Access to this page has been denied because we believe you are using automation tools to browse the website. Award-winning food writer, blogger, and author of two cookbooks. She frequently appears on broadcast media sharing her expertise. 2,000 calories a day is baked macaroni and cheese with chicken for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. The browned panko crust sits atop a bubbling casserole of cavatelli pasta nestled in a sauce fragrant with a mixture of Gruyère and cheddar cheeses. Although you can call it macaroni and cheese, the actual pasta shape is up for grabs. It’s hard to think of a single dish with more universal kid appeal, and many kids like boxed macaroni and cheese, but this version will tempt them away from it.

In a small saucepan over low heat, melt 3 tablespoons butter. Or place it in a medium-size microwave-safe dish and heat until melted, about 15 seconds. Add panko and Parmesan to melted butter and stir until well combined. Bring a large pot of water to a boil and salt it generously. Meanwhile, in a large heavy saucepan over medium heat, melt remaining 4 tablespoons butter. Whisk in flour and red pepper flakes, if using.

Cook, stirring, until flour is blond in color, about 4 minutes. Increase heat to medium-high and let sauce come to a simmer, whisking frequently. Reduce heat to medium-low and let sauce simmer for about 5 minutes or until it starts to thicken. Add cream, grated cheese, Parmesan, mustard, salt, and black pepper, stirring until everything is smooth. Whisk reserved pasta cooking water into cheese sauce, combining it thoroughly. Add pasta to cheese sauce and stir to combine. Spoon pasta mixture into prepared baking dish.

There will appear to be a lot of sauce, but not to worry. Some of it will be absorbed into pasta as it cooks, and saucy is better than dry. Place baking dish on a sheet pan to catch any drips and sprinkle panko topping evenly over pasta. Bake until golden and bubbling, 30 to 40 minutes. Let sit for a few minutes. Some good basic cheeses to start with are sharp or extra-sharp cheddar, Gruyère, Swiss, manchego, and fontina, or any combination of these.

If you have some small pieces of softer cheeses, like brie or fresh, mild goat cheese, lingering about, use them. I don’t like this at all. This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Cheese and pasta casseroles were recorded in the 14th century in the Italian cookbook, Liber de Coquina, which featured a dish of Parmesan cheese and pasta.

A cheese and pasta casserole known as makerouns was recorded in the 14th-century medieval English cookbook, the Forme of Cury. Take and make a thynne foyle of dowh. Make a thin sheet of dough and cut it in pieces. Place them in boiling water and boil them well. Take cheese and grate it and add it and place butter beneath and above as with losyns , and serve. The first modern recipe for macaroni and cheese was included in Elizabeth Raffald’s 1769 book, The Experienced English Housekeeper.