MACARONI AND CHEESE BURGER RECIPES

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MAKE AHEAD MACARONI AND CHEESE | WILLIAMS SONOMA



Make Ahead Macaroni and Cheese | Williams Sonoma image

<p>To freeze, transfer the macaroni and cheese to a buttered 9-by-13-inch freezer-to-oven baking dish. Cover tightly with aluminum foil. Freeze for up to 2 months. Bake, frozen and covered with foil, at 350&#176;F, for 1 hour. Uncover, top with the bread cubes and bake until the topping is golden, about 20 minutes longer.</p>

Provided by WILLIAMS-SONOMA.COM

Total Time 85 minutes

Prep Time 35 minutes

Cook Time 50 minutes

Yield 4 servings

Number Of Ingredients 10

8 Tbs. (1 stick) unsalted butter, plus more for brushing
1/2 cup all-purpose flour
1 quart milk, heated
4 cups shredded sharp cheddar cheese
2 oz. shredded fontina cheese
2 tsp. dry mustard
2 Tbs. salt, plus more, to taste
1 lb. macaroni, shell or penne pasta
Freshly ground pepper, to taste
Fresh coarse bread crumbs from 4 slices country-style white bread

Steps:

  • <b>Prepare the sauce</b>
  • Preheat an oven to 350&#176;F. Butter four 1-cup individual ramekins or a 3-quart freezer-to-oven baking dish. Bring a large pot of water to a boil over high heat.
  • In a large saucepan over low heat, melt 6 Tbs. of the butter. Add the flour, a little at a time, whisking to incorporate. Increase the heat to medium and very gradually whisk in the heated milk. Cook, stirring frequently, until the mixture is thick and creamy, about 10 minutes. Remove from the heat. Add the cheddar, fontina and mustard and whisk until the cheese is melted. Set aside.
  • <b>Cook the macaroni</b>
  • Meanwhile, add the 2 Tbs. salt and the macaroni to the boiling water. Cook, stirring occasionally to prevent sticking, until the pasta is not quite al dente, about 2 minutes less than the package instructions. Drain well.
  • Add the pasta to the cheese sauce and stir well. Season with salt and pepper. Transfer to the ramekins or baking dish. If freezing, set aside and let cool (see note above).
  • <b>Bake the macaroni and cheese</b>
  • In a fry pan over medium heat, melt the remaining 2 Tbs. butter. Remove from the heat, add the bread crumbs and stir until coated. Sprinkle over the macaroni and cheese. Bake until the sauce is bubbling, about 30 minutes. Let stand for 5 minutes, then serve. Serves 4.
  • Adapted from Williams-Sonoma Food Made Fast Series, <i>Make Ahead,</i> by Rick Rodgers (Oxmoor House, 2008).

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