Macaroni and Cheese with Garlic Bread Crumbs, Plain and Chipotle
- Preparing Time: -
- Total Time: -
- Served Person: Serves 8 adults plus 10 children as part of a buffet
- 1/2 cup all-purpose flour
- 2 cups heavy cream
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1/2 stick unsalted butter
- 3 cups whole milk
- 1 tablespoon dry mustard
- 1 pound macaroni
- 2 large garlic cloves, finely chopped
- 2 cups coarse fresh bread crumbs
- 2 to 3 tablespoons chopped chipotle chiles in adobo
- 2 pounds extra-sharp cheddar (preferably white), grated
- Carbohydrate 76 g(25%)
- Cholesterol 229 mg(76%)
- Fat 78 g(120%)
- Fiber 3 g(14%)
- Protein 44 g(87%)
- Saturated Fat 44 g(219%)
- Sodium 1047 mg(44%)
- Calories 1180
PreparationMake bread crumbs: Heat butter and oil in a 10-inch heavy skillet over moderate heat until foam subsides, then cook garlic and bread crumbs, stirring, until crumbs are golden. Transfer to paper towels to drain and season with salt. Make macaroni: Preheat oven to 350°F. Chop chipotles. Melt butter in a 3- to 4-quart saucepan over moderate heat, then add flour and cook, whisking, 1 minute. Gradually whisk in milk, cream, and mustard and simmer, whisking occasionally, 3 minutes. Cook macaroni in a 6- to 7-quart pot of boiling salted water until just tender. Drain in a colander and transfer to a large bowl. Stir in white sauce, cheese, and salt to taste. Fill a 1 1/2-quart shallow casserole with half of macaroni mixture. Stir chipotles into remaining macaroni. Spoon into another 1 1/2-quart shallow casserole and sprinkle both with bread crumbs. Bake casseroles in middle of oven 30 minutes, or until bubbly. Cook's note:• Macaroni and cheese may be made 2 days ahead, put into casseroles, cooled completely, and chilled, covered. Do not add bread crumbs until ready to bake. (Baking may take longer than 30 minutes.)
