Ingredients
- 1 pound elbow macaroni
- 4 cups heavy cream
- 1 ½ pounds shredded mild yellow Cheddar cheese
- ¼ pound shredded American cheese
- Vegetable oil for greasing pan
- 1 cup panko bread crumbs
- 1 cup finely grated Parmesan cheese
- Nutritional Information
Nutritional analysis per serving (70 servings)
126 calories; 9 grams fat; 5 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 6 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 4 grams protein; 30 milligrams cholesterol; 107 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
About 70 rounds
Preparation
- Cook the macaroni in salted boiling water until al dente. Drain.(Do not rinse it or add oil to the cooking water.) Line an 11-by-17-inch sheet pan with parchment paper. Spread the macaroni out on it. Let cool.
- Meanwhile, pour the cream into a large pot and simmer until reduced to 2 cups. Stir in the Cheddar and American cheeses. Continue stirring until well blended. Add the macaroni and cook over high heat, stirring constantly, until very thick.
- Grease the pan with the oil. Pour in the macaroni and spread evenly. Cover with plastic wrap. Refrigerate overnight.
- Preheat the oven to 350 degrees. Using a 1 1/2-inch metal cutter, cut out rounds of macaroni. Combine the panko and Parmesan in a bowl and dredge the rounds in the mixture. Bake on an ungreased sheet pan until just warmed, about 5 minutes. Serve immediately.
Dining and Cooking