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Macaroni and Cheese Recipe

Cooking Archive

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Macaroni and Cheese

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In Cooking Outside the Box, Chef John's goal is to help busy cooks see that you don't have to rely on processed foods for convenience. Fast, flavorful meals can be made from scratch. This month, he features a popular "out of the box" dish - macaroni and cheese.

 

Ingredients

 

4 oz cheddar

4 oz colby

4 oz mozzerella

4 oz parmesan

1/3 cup corn starch

1/3 cup skim milk

1.5 cup 2% milk Chef John - Cooking Outside the Box, Macaroni and Cheese

salt
pepper
1/2 oz olive oil

1 lb elbow macaroni cooked

1/3 cup panko bread crumbs

½ tsp red pepper flakes

 

A Few Notes on Preparation

 
You'll need cooked macaroni for this recipe.

The recipe is quite flexible - if you want to use a blend of cheeses, or just one, it's up to you.

 

Directions

 
Pre-heat oven to 350 degrees.

Heat a large pan on medium. Create your "slurry," which will be the basis of the sauce. In a bowl, combine milks and corn starch. Whisk well to ensure there are no lumps. Pour into pan and stir again. Reduce heat to medium-low, you don't want to scald your milk. Add the cheeses and stir to melt. Add a dash of salt. Next add a drizzle of olive oil, and some cracked pepper. Reduce heat to low. Mix in macaroni.

If your pan can go directly into the oven, sprinkle the panko bread crumbs over the top. If not, pour the macaroni mixture into a baking pan and then sprinkle with panko breadcrumbs over the top. Place in oven and bake for approximately 5-10 minutes to crisp the top. Remove from oven. Place into serving dish and garnish with red pepper flakes, or panko bread crumbs if you prefer.

 

 

Spoon into bowl and serve.

 

Serves 4