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Antonis Achilleos; Food Styling: Chelsea Zimmer; Prop Styling: Claire Spollen

Recipe Summary

prep:
10 mins
cook:
40 mins
total:
50 mins
Yield:
Serves: 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375ºF. Mist 2 8-inch square baking dishes with cooking spray.

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  • Bring a pot of salted water to a boil. Cook macaroni until slightly tender but still firm, 5 to 6 minutes. Drain and run under cold water.

  • In a medium skillet, melt 1 Tbsp. butter over low heat. Stir in bread crumbs. Remove from heat; stir in Parmesan and parsley. Transfer to a bowl. Melt remaining 4 Tbsp. butter in a pan over low heat. Add flour and whisk for 3 minutes. Gradually whisk in milk, then mustard and cayenne. Bring to a simmer over medium-high heat and cook, stirring often, until slightly thickened, 10 to 15 minutes. Remove from heat; stir in cheeses until melted. Season with salt and additional cayenne. Stir in macaroni. Divide mixture between baking dishes; top with bread-crumb mixture.

  • Bake casseroles until lightly browned and bubbling, 20 to 30 minutes. Let cool 5 minutes.

Chef's Notes

Make it ahead

TO FREEZE: Let casseroles cool completely on wire racks. Cover with plastic wrap, then foil, before freezing.

TO SERVE: Preheat oven to 375°F. Remove foil and plastic wrap. Place casseroles on a baking sheet lined with foil. Cover baking dishes with foil. Bake until hot and bubbling on edges, about 1 hour. Uncover and bake until topping is golden, about 10 minutes longer.

Nutrition Facts

654 calories; fat 32g; saturated fat 18g; protein 29g; carbohydrates 63g; fiber 3g; cholesterol 99mg; sodium 734mg.