It's no secret that mac & cheese is one of my favorite foods (this recipe will always and forever be my favorite), and I am always up for trying a new recipe. This recipe from Bon Appétit caught my eye because of the "no-boil" part. Growing up my mom made a mac & cheese that also didn't require boiling the noodles, and I always loved it. This recipe is a little different with a very thin bèchamel sauce poured over the noodles and cheese before baking. It's perfect for a weeknight, or even if you're serving it for company, as you can put it all together and keep it in the fridge for a few hours before baking.
No-Boil Mac & Cheese
1/2 cup (1 stick) unsalted butter, divided
1/4 cup flour
3 cups whole milk (but I've also used 1% and it's worked just fine)
3 cups water
1 Tbsp salt
1/2 tsp freshly ground pepper
1 pound elbow macaroni
2 cups shredded cheddar cheese, divided
2 garlic cloves, chopped
1 cup panko
2 tsp dried parsley
Heat oven to 400 degrees. 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 water. Bring to a boil, reduce heat to a simmer, and cook, whisking often, until a very thin, glossy sauce forms, about 10 minutes. Stir in 1 Tbsp salt and 1/2 tsp pepper. Remove sauce from heat.
Toss pasta and 1 1/2 cups cheese in a 9x13 or other shallow 3-quart baking dish. Pour sauce over (past 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 10 minutes before serving. Serves 8.
source: recipe from Bon Appétit, January 2013
