This baked macaroni and cheese recipe is a family favorite, and a great high-fat, high-calorie option for the cystic fibrosis diet.
- 16 ounces uncooked elbow macaroni (or substitute with your favorite shape)
- 1 stick plus 2 Tbsp butter, divided
- ½ cup flour
- 1 tsp salt
- Black pepper, to taste
- 2 cups heavy cream
- 2 cups whole milk
- 4 cups shredded cheddar cheese
- 1 cup dry grated bread crumbs
- ½ cup grated parmesan cheese
Preheat oven to 400 F. Cook macaroni according to package directions. While macaroni is cooking, melt 1 stick of butter over medium heat in a large saucepan. Whisking constantly, add flour, salt and pepper and cook for 1 minute. Gradually add in cream and milk, continuing to whisk constantly as you add. While still whisking constantly, bring mixture to boil and boil gently for 2 minutes. Reduce heat to low and simmer for 5 more minutes, continuing to whisk the entire time. Add the cheddar cheese in slowly and continue to simmer and stir until cheese is melted and blended through sauce. Remove from heat, add the cooked and drained macaroni, and stir to coat. Pour pasta mixture evenly into a buttered 9 x 13 baking dish or 3-quart casserole dish.
For the topping: Melt the remaining 2 Tbsp of butter. Stir in the bread crumbs and parmesan cheese and mix until blended. Sprinkle evenly over macaroni and cheese. Bake for 20 minutes until golden brown and bubbly.
Makes 8 servings.
Nutrition Facts per Serving
Calories: 913
Calories from Fat: 532
Total Fat: 60g
- Saturated Fat: 37g
Cholesterol: 190mg
Sodium: 988mg
Total Carbohydrate: 63g
- Dietary Fiber: 3g
- Sugar: 6g
Protein: 30g
