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Mac & Cheese - no boil pasta Recipe


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     Mac & Cheese - no boil pasta

Category   Salads - Soups - Sidedishes
Sub Category   None
Preptime   30

butter - 1/2 cup (1 stick) unsalted divided
flour - 1/4 all purpose
milk - 3 cups whole
salt - 1 Tbsp kosher plus extra
black pepper - 1/2 tsp freshly ground black plus extra
macaroni - 1 lb elbow
cheddar cheese - 2 cups schredded
garlic - 2 cloves chopped
panko bread crumbs - 1 cup
parsley - 2 Tbsp chopped flat leaf

Preheat oven to 400F. Melt 1/4 cup butter in a large saucepan over medium-high heat. Add flour, cook whisking constantly for 1 minute. Whisk in milk and 3 cups water. Bring to a boil, reduce hear to a simmer and cook whisking often until a very thin glossy sauce forms, about 10 minutes. Stir in 1 Tbsp sald and 1/2 tsp pepper. Remove sauce from heat.
Toss pasta and 1 1/2 cups cheese in a 13X9 or other shallow baking dish. Pour sauce over pasta (pasta should be submerged, do not stir) and cover with foil. Bake until pasta is almost tender, about 20 minutes.
Meanwhile melt remaining 1/4 cup butter in a large skillet over medium heat. Add garlic, panko and parsley and toss to combine. Season with Salt and Pepper.
Remove foil from dish. Sprinkle with remaining 1/2 cup cheese, then panko mixture. Bake until pasta is tender, edges are bubbling and top is golden brown, about 10 minutes longer. Let sit for 10 minutes before serving.

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