Mac and Cheese 101
Carlene Thomas RDN
August 13, 2020
Easy, creamy mac and cheese with crispy panko topping. Use your Anova Precision Oven’s steam abilities to cook the dry noodles on a solid pan, then drain and transfer to a casserole dish without making a white sauce. Switch up the types of cheese, seasonings or even pasta shape to make this classic crowd pleaser your own.
The only rule? Dont buy pre-shredded cheese! Grate your own since pre-shredded varieties often contain additional ingredient to prevent sticking that can ruin the texture of the dish.
Serves
8
Prep Time
00:10
Cook Time
00:23
5 (4)
302
Ingredients
16 oz
Dry elbow macaroni pasta
2 cups
Heavy cream
8 oz
Sharp cheddar cheese, shredded
8 oz
Gouda cheese, shredded
4 oz
Parmesean cheese, grated
Salt
Pepper
1 cup
Panko bread crumbs
2 Tbsp
Butter, melted
Steps
1. Preheat Oven
Sous Vide Mode: Off
Steam: 100%
Temp: 214°F
Heat: Rear
2. Cover pasta with water
Add elbow macaroni in a single layer on the solid sheet pan. Cover with salted hot water plus a quarter inch.
3. Cook pasta
Cook until just al dente. Follow the box directions as a basic guide for your pasta shape. The pasta should be just al dente since it will be baked again.
Sous Vide Mode: Off
Steam: 100%
Temp: 214°F
Heat: Rear
00:08 Timer
4. Drain and mix
Drain pasta. Add to large bowl with cream, seasonings, and half of each cheese variety. Stir to combine.
5. Add to casserole dish
Add to a roughly 9x13 oven safe dish. Top with remaining cheese and melted butter mixed into panko.
Note: At this stage, if you want to bake it later, cover and refrigerate until you’re ready.
6. Bake
Bake until bubbling and golden brown.
Sous Vide Mode: Off
Steam: Off
Temp: 350°F
Heat: Rear
00:15 Timer
7. Serve
Serve immediately.
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